Upcoming Events

    • Sun, June 04, 2017
    • Sun, August 20, 2017
    • 5 sessions
    • Italian By Night, 97 Germain St, Saint John, NB E2L 2E9
    • 5

    The ability to assess the value and character of a wine is essential to a successful Sommelier. In this module, each successful participant will; develop your palate, your ability to discern quality and value and your ability to evaluate wines by: colour, weight, alcohol, taste, flavour, texture, complexity and finish. Learn to recognize poor quality, wine faults and spoilage; learn what causes the taint and explore possible corrective actions. Learn to recognize wines by style and taste profile in order to judge varietal typicity. Finally, become familiar with various strategies for pairing wine and food and get exposure to wine service skills.

    This course is instructed by Mark DeWolf, Craig Pinhey and Simon Rafuse.

    Syllabus of Course Content:

    Sunday June 4 - Simon Rafuse

    • Lesson #1: A brief history of wine; Where grapes grow; Introduction to making wine
    • Lesson #2: Introduction to sensory evaluation
    • Lesson #3: Oak types/treatments; Wine faults

    Sunday June 25 - Craig Pinhey

    • Mid Term Exam
    • Lesson #4: Light to medium-bodied dry whites
    • Lesson #5: Medium to full-bodied aromatic whites; Full-bodied, dry whites

    Sunday July 16 - Craig Pinhey

    • Lesson #6: Sparkling wines; Sweet and Fortified wines
    • Lesson #7: Light to medium-bodied red wines; Light to medium red wines mellow and perfume

    Sunday July 23 - Mark DeWolf

    • Lesson #8: Medium to full bodied reds
    • Lesson #9: Brief primer on wine service, food & wine pairing, wine list types/styles

    Sunday August 20 - Craig Pinhey

    • Lesson #10: Final written/tasting exams and presentation

    Course Evaluation:

    • 30% - Midterm (Written: 20%; Blind tasting: 10%)
    • 50% - Final exam (Written: 30%; Blind tasting: 20%)
    • 10% - Presentation
    • 10% - Research paper (due day of presentation)
    • Fri, September 08, 2017
    • Sun, September 17, 2017
    • 4 sessions
    • Prince George Hotel, Halifax
    • 15

    A successful sommelier not only has excellent product knowledge but also has the ability to relate that knowledge to guests in a restaurant or classroom setting. In this section of the course, students will learn where and from what sources to buy wine. Become skilled at sourcing, wine list development, sales and marketing, cellar management and inventory, and develop a knowledge of the law in Nova Scotia/New Brunswick/P.E.I. Students will develop a professional manner with staff and learn the current human resource practices and training necessary to support a top-notch work force and operate a successful wine program. This will include service training to CAPS standards. This module concludes with a final service exam and a project. Students will be required to complete a staged experience to complete the module.

    Syllabus of Course Content:

    Class 1

    • Role of the Sommelier, Food & Wine Lecture, Food & Wine Pairing Lunch
    • Wine List Development/Strategies, Role of the agent/wine marketing
    Class 2
    • CAPS service standards detail
    • Practice Examination, review
    Class 3 & 4
    • Written Exam
    • Service Exam (four stations)
    Course Evaluation:
    • 20% – Written Exam (cost structuring, wine list correction etc.)
    • 20% – Written Exam (Food & Wine Pairing, etc.)
    • 40% – Service Exam (Sparkling Service, Red Wine Decant, Oral Dissertation, Food & Wine Pairing)
    • 10% – Project
    • 10% – Participation/Attendance
    • Mon, September 11, 2017
    • Mon, December 18, 2017
    • 15 sessions
    • The Port Experience Room
    • 19

    This module explores the major wine regions of the old world including: France, Italy, Spain, Portugal, Germany, Greece, Austria and Hungary. In sensory evaluation, students study wines by weight and flavour. In this section students will assess wines according to where they are produced and are expected to recognize, by region, the character and quality of the major wines of Europe learning the history, terroir, laws, culture, leading producer and trends. Special attention is given to France and Italy since they share the largest part of the wine market in the world today. Students continue to develop tasting ability and wine assessment skills. In addition, special attention is paid to learning local cuisine and classic pairings.

    This course starts in September. 

    Syllabus of Course Content:

    • Class 1: Wines of Bordeaux 1 (Focus on Left Bank)
    • Class 2: Wines of Bordeaux 2 (Focus on Right Bank)
    • Class 3: Wines of Burgundy 1 (Focus on Whites/Chardonnay)
    • Class 4: Wines of Burgundy 2 (Focus on Reds/Pinot Noir)
    • Class 5: Wines of the Rhone Valley and Loire Valley
    • Class 6: Wines of Champagne and Alsace
    • Class 7: Southwest: Languedoc-Roussillon, Provence, Jura, Savoie, Corsica/ Presentations 1
    • Class 8: France Midterm/Student Presentations 2
    • Class 9: Wines of Italy 1 (Overview: North including Piedmont)
    • Class 10: Wines of Italy 2 (Central: Umbria, Marches, Tuscany & Islands)
    • Class 11: Italy Midterm/Student Presentations 3
    • Class 12: Wines of Spain
    • Class 13: Portugal, Greece, Mediterranean, Eastern Europe
    • Class 14: Germany/Austria/Switzerland/Student Presentations 4
    • Class 15: Final Exam

    Course Evaluation:

    • 25% – France Midterm (Written: 20%; Blind tasting: 5%)
    • 15% – Italy Midterm (Written: 10%; Blind tasting: 5%)
    • 40% – Final Exam (Written: 25%; Blind tasting: 15%)
    • 10% – Class Presentation
    • 10% – Attendance/Participation
    Save
    • Tue, September 12, 2017
    • Tue, December 05, 2017
    • 13 sessions
    • TBD location, Halifax
    • 12

    The ability to assess the value and character of a wine is essential to a successful Sommelier. In this module, each successful participant will; develop your palate, your ability to discern quality and value and your ability to evaluate wines by: colour, weight, alcohol, taste, flavour, texture, complexity and finish. Learn to recognize poor quality, wine faults and spoilage; learn what causes the taint and explore possible corrective actions. Learn to recognize wines by style and taste profile in order to judge varietal typicity. Finally, become familiar with various strategies for pairing wine and food and get exposure to wine service skills.

    This course is instructed by Mark DeWolf, Carman Mills and Simon Rafuse, and runs twice yearly, starting in September and January. 

    Syllabus of Course Content:

    • Class #1: A brief history of wine; Where grapes grow; Introduction to making wine
    • Class #2: Introduction to sensory evaluation
    • Class #3: Oak types/treatments; Wine faults
    • Class #4: Light to medium-bodied dry whites
    • Class #5: Medium to full-bodied aromatic whites; Full-bodied, dry whites
    • Class #6: Sparkling wines; Sweet and Fortified wines
    • Class #7: Light to medium-bodied red wines; Light to medium red wines mellow and perfumed
    • Class #8: Medium to full bodied reds
    • Class #9: Brief primer on wine service, food & wine pairing, wine list types/styles
    • Class #10: Final written/tasting exams

    Course Evaluation:

    • 30% - Midterm (Written: 20%; Blind tasting: 10%)
    • 50% - Final exam (Written: 30%; Blind tasting: 20%)
    • 10% - Presentation
    • 10% - Research paper (due day of presentation)
    • Sat, October 14, 2017
    • Sun, October 15, 2017
    • 3 sessions
    • An Seanchai – upstairs at The Old Triangle Irish Alehouse, 5136 Prince St., Halifax, NS

    French Wine Scholar Study and Certification Program

    Become a French Wine Scholar! Study with CAPS-AC!!

    The French Wine Scholar Study and Certification program provides current, accurate and in-depth information on the wines and wine regions of France.

    Developed and administrated by the Wine Scholar Guild with the support of the French Ministry of Agriculture, this specialization program is designed for advanced students of wine, whether professionals or serious wine hobbyists.

    Students of wine who follow this in-depth curriculum and pass the exam will earn the French Wine Scholar title and FWS post-nominal.

    Set yourself apart from your peers. Specialize in the wines of France!

    Study with CAPS-AC

    The French Wine Scholar program will be delivered in review format over two full days. Students will receive a full study package in advance of the class in order to prepare for this review.

    Date: October 14-15, 2017, Exam date: October 15th 2017

    Time: 9 a.m. 12:30 p.m.-1:30 p.m.-4:30 p.m. each day

             : EXAM October 15, 2017 - 5:50 PM - 6:30 PM


    Location: An Seanchai – upstairs at The Old Triangle Irish Alehouse
    Instructed by:
    Lisa M. Airey, CWE, FWS
    Tuition: CAPS-AC Members $ 850.00 plus HST; Non-Members $925.00 plus HST.

Past events

Wed, July 19, 2017 CAPS-AC TASTING : WINES OF SOUTH AFRICA WITH TOMAS WEBB
Tue, June 20, 2017 CAPS-AC TASTING : OYSTERS & TIDAL BAY WINES AT SHUCK SEAFOOD & OYSTER BAR
Sun, June 11, 2017 VOLCANIC WINE MASTER TASTING WITH JOHN SZABO, MS
Thu, June 01, 2017 Burgundian Terroir with Albert Bichot
Tue, May 16, 2017 CAPS-AC PRESENTS LA NUIT EN ROSE´ HALIFAX TASTING
Sat, April 29, 2017 DISCOVER BRUNELLO
Sat, April 29, 2017 Certified Beer Server
Tue, April 18, 2017 Wines With A Conscience
Sun, April 09, 2017 Gala Dinner & Graduation
Sun, April 09, 2017 Languedoc & Provence Master Class
Sat, April 08, 2017 Sommelier Competition viewing
Fri, April 07, 2017 Chablis Master Tasting
Sat, March 11, 2017 Methods of Modern Winemaking
Tue, February 21, 2017 Winter Heartbreak
Tue, December 13, 2016 CAPS-AC TUESDAY, DECEMBER 13TH/2016 HOLIDAY GATHERING
Sat, November 26, 2016 Certified Beer Server
Tue, November 15, 2016 CAPS-AC TUESDAY, NOVEMBER 15TH/2016 TASTING
Sun, November 13, 2016 Beer, Spirits & Other Beverages
Tue, October 18, 2016 CAPS TASTING, TUESDAY, OCTOBER 18TH/2016
Thu, October 06, 2016 Lion & Bright RESTAURANT POP-UP
Wed, September 21, 2016 Sensory Development & Wine Styles
Mon, September 19, 2016 Old World Wine Regions
Tue, August 16, 2016 CAPS-AC EXCLUSIVE CELLAR TASTING
Thu, August 11, 2016 Let’s Drink a little, Canada!
Tue, July 19, 2016 CAPS-AC JULY 19TH/2016 TASTING
Tue, June 21, 2016 CAPS-AC MONTHLY TASTING
Sun, May 08, 2016 CAPSAC AGM Master Class
Sat, May 07, 2016 CAPSAC AGM Gala Dinner
Sun, April 03, 2016 Wine Dinner
Tue, March 22, 2016 March Tasting
Tue, March 15, 2016 Sensory Development & Wine Styles
Sun, March 06, 2016 Sommelier Management
Mon, January 25, 2016 New World Wine Regions
Wed, January 20, 2016 Sensory Development & Wine Styles
Sat, December 12, 2015 Certified Beer Professional
Sat, December 12, 2015 Beer, Spirits & Other Beverages
Mon, November 30, 2015 Certified Beer Server
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