LEARNING OUTCOMES

During this course you will learn:

- The key stages in grape growing and winemaking.

- The types, characteristics and styles of wines made from the principal grape varieties and other examples of wine.

- The key principles and practices involved in the storage and service of wine.

INCLUDES

- Tests on your detection threshold of sweetness, acidity and bitterness

- Tutored Tasting of 10 wines (from dry to sweet, still & sparkling, white, rosé and red, light to full bodied)

- Individual assortment of bite size tasting dishes to illustrate how bitterness, umami, saltiness, sourness, spiciness, fat and sweetness affect the flavors of wines: Spicy Bitter Gourd & Prawn Salad I Cashew nut Tom Yam Flavor I Prosciutto wrapped Olive I Octopus Ceviche I Northern Thai Sausage with Pickled Jalapeno I Ultimate Grilled Cheese I Baklava

- A set of 150 flashcards to revise for the online examination

ASSESSMENT

Closed book ONLINE examination with REMOTE INVIGILATION of 30 Multiple-Choice Questionnaire.

The exam will take place 3 weeks after the class.

DURATION

7 Hours (exam excluded)

YOUR HOST

Christophe Mercier, DipWSET