Wine School Level 1
A simple introduction to wine
Wine School Level 1 is for everyone who have little or no knowledge of wines.
Level 1 is for people who want to learn about wine, for people who work with wine,
for people who serve wine, and others who want to better answer customer queries
and provide better service of wine.
Learning Outcome:
- What is wine?
- Principal wine styles and types
- Basic wine characteristics
- Stages in wine making
- Stages in grape growing
- Principal grapes
- Principal wines
- Principal food and wine pairing
- Serving and storing wine
- Climate effects
- How is Wine Made?
- Sugar + yeast = Alcohol + carbon dioxid
- Alcoholic fermentation of grapes or grape juice
- What is a wine grape?
- Red wine
- White wine
- Rosé wine
- Still wine
- Sparkling wine
- Fortified wine
- Sweetness
- Acidity
- Tannins
- Alcohol
- Body
- Made from white grapes
- Crushing
- Pressing
- Fermentation
- Maturation
- Aging
- Made from black grapes
- Crushing
- Fermentation
- Pressing
- Maturation
- Aging
- Made from black grapes
- Crushing
- Maceration
- Pressing
- Fermentation
- Made from black and white grapes
- Traditional method
- Transfer method
- Tank Method
- Carbonation Method
- Winter Dormancy
- Winter Pruning
- Bud Break
- Flowering
- Fruit Set
- Canopy Management
- Ripening
- Harvesting
- Chardonnay
- Sauvignon Blanc
- Riesling
- Pinot Grigio
- Pinot Blanc
- Cabernet Sauvignon
- Pinot Noir
- Merlot
- Syrah/Shiraz
- Sangiovese
- Tempranillo
- Chablis
- Sancerre
- Burgundy Red
- Burgundy White
- Bordeaux
- Chanti
- Rioja
- Merlot
- Champagne
- Cava
- Prosecco
- Chardonnay
- Pinot Noir
- Cabernet Sauvignon
- Chanti
- Rioja
- Merlot
- Champagne
- Cava
- Prosecco
- Red Wine
- White Wine
- Smart Rules
- Food and wine chemistry
- Opening wine
- Serving wine
- Serving temperatures
- Temperature
- Light
- Position
- Effect of climate
- Cold climate
- Warm climate
Wine School Level 2
Advanced Wine Knowledge
Wine School Level 2 is for everyone who have a little knowledge of wines.
Level 2 is for people who want to learn more about wine, for people who work with wine,
for people who serve wine, and others who want to better answer customer queries
and provide better service of wine.
Learning Outcome:
- White wine vinification
- Red wine vinification
- Rosé wine vinification
- Champagne vinification
- Basic wine regions
- Wine content and grape atonomy
- Sugar, acitity and alcohol in wine
- Body and tannins in wine
- Bottling and aging of wine
- Maturation and the use of oak
- Systematic wine tasting
- Wine flavors and aromas
- Pairing food and wine
- Made from white grapes
- Crushing
- Pressing
- Fermentation
- Maturation
- Aging
- Made from black grapes
- Crushing
- Fermentation
- Pressing
- Maturation
- Aging
- Made from black grapes
- Crushing
- Maceration
- Pressing
- Fermentation
- Made from black and white grapes
- Pressing
- 1st Fermentation
- Blending
- 2nd Fermentation
- Riddling
- Disgorgement
- Dosage
- Made from black and white grapes
- Pressing
- 1st Fermentation
- 2nd Fermentation in Autoclave
- Aromatic grapes
- Prosecco, Lambrusco, Asti Spumante, Brachetto
- Skin
- Flesh
- Seeds
- Stem
- Sugar
- Acidity
- Aromas
- Grape Juice
- Sugar
- Acidity
- Tannins
- Yeast
- Anthocyanins
- Stabilisers
- Fining Agents
- Light Body
- Medium body
- Full body
- Dry wine
- Medium wine
- Sweet wine
Did you know that extra dry champagne contains 5 times more sugar than normal wine.
- High tannins
- Medium tannins
- Low tannins
- no tannins
- Citrus
- Green fruit
- Yellow fruit
- Tropical
- Herbs
- Flowers
- Minerals
- Red fruit
- Black fruit
- Red berries
- Black berries
- Flowers
- Spices
- Oak
- Light body
- Medium body
- Full body
- Red Wine
- White Wine
- Smart Rules
- Food and wine chemistry
- SEE
- SWIRL
- SNIFF
- SIP
- SAVOR
- SPIT