Level 2 Intermediate Certificate in Wines and Spirits

This program is designed to build upon the fundamentals learned in the Foundation course and features discussion on the classic grape varieties of the world. The factors that affect the character and quality of wines are explored and this program takes a basic look at viticultural and vinification techniques. The service and storage wine is covered from both a professional and non-professional perspective, as are the principles of food and wine matching. Each class is enhanced with a tasting that includes the benchmark wines discussed in the lecture.

This program is offered in conjunction with the Wine & Spirit Education Trust (WSET). Students will  write the Level 2 WSET exam at the end of the course.

Curriculum

Course Length: 11 weeks

Contact Hours: 33

Course Competencies:
This course is designed to give the student upon successful completion:

• A basic understanding of the major wines & spirits of the world, their production methods and region of origin.
• The ability to describe the characteristics of the principal wines and give information on the key factors influencing style, quality and value.

• The product knowledge required to underpin job skills required for advising customers in the hospitality and retail sectors.

• An understanding of the principles of food and wine matching and how those principles are applied
• Ability to use the WSET Systematic Approach to Tasting to gain an appreciation of wine style and quality.
• Knowledge on the correct storage and service of wines and spirits

Course Prerequisites: Level 1 Foundation or relevant wine experience.

Textbook: Need to purchase.

Material and Supplies: 6 ISO Tasting glasses (need to purchase), tasting sheets, pen, pencils, and paper.

Student Evaluation: The final examination consists of one 50 question multiple choice paper.

Instructor Availability Outside of Class: No

Weekly Outline:

Week 1 – Factors Affecting Wine Style & Price / Tasting Technique

• The effects of climate, soil, annual weather & topography
• Understanding winemaking & viticulture
• Factors affecting cost
• Wine tasting technique

Week 2 – Label Terminology / Food & Wine Matching

• Understanding common labelling terms
• Principles of food & wine matching
• Menu matching exercise

Week 3 – Chardonnay & Pinot Noir

• Characteristics of the grapes
• Chardonnay & Pinot Noir wines from around the world
• The Gamay & Pinotage varieties
• Tasting of key wines

Week 4 – Cabernet Sauvignon & Merlot

• Characteristics of the grapes & their role in blends
• Cabernet Sauvignon & Merlot wines from around the world
• Tasting of key wines

Week 5 – Sauvignon Blanc, Semillon & Riesling

• Characteristics of the grapes & their role in blends
• Sauvignon Blanc & Riesling wines from around the world
• The white wines of Alsace & Germany
• Other white wines of the Loire
• Tasting of key wines

Week 6 – Syrah/Shiraz & Grenache,

• Characteristics of the grapes & their role in blends
• Syrah & Grenache wines from around the world
• Tasting of key wines

Week 7 – Italy, Spain & Portugal

• Characteristics of the major grapes
• Wine styles of Italy
• The wines of Spain & Portugal
• Tasting of key wines

Week 8 – Sparkling & Dessert Wines

• Methods of production
• Sparkling & Dessert wine styles
• Grape varieties used
• Tasting of key wines

Week 9 – Fortified Wines, Spirits & Liqueurs

• Methods of production
• The wines of Sherry, Port & Madeira
• Labelling terms for spirits & liqueurs
• Types of spirits & liqueurs
• Tasting of key wines & spirits

Week 10 – Service & Storage of Wine / Review

• Correct storage & cellaring of wine
• Alcohol & health
• Decantation
• Wine faults
• Review quiz
• Tasting

Week 11 – Exam