Fundamentals of
Red Wine
This course is concentrated on practical training in evaluating and appreciating red wine, including port and madeira. Participants will learn to identify the basic aromas, tastes and appearances associated with various wines, grapes and growing regions. Theoretical aspects are also included, such as how grapes are grown and how wine is made as well as the importance of climate and soil composition. A vast majority of the course is spent on analysis and understanding of quality aspects. Emphasis is placed upon one’s ability to identify and recognize good from poorly made wines. Participants are trained in verbalizing their positive and negative impressions of wines, thus gradually acquiring a wine vocabulary, useful for discussions with fellow participants and wine lovers. Participants are awarded a wine academy certificate as a wine connoisseur after this course and the corresponding white.

Lesson 1
Welcome and introduction
Wine, its beginning and roots
How to evaluate wine: appearance, aroma (nose), taste (palate).
The importance of the ”Aroma Cap”©
Identifying basic aromas (berries, fruits, etc.)
Identifying acidity, tannin, bitterness, sweetness

Lesson 2
Vitification and what it means
Understanding wine
Identifying basic aromas (berries, fruits, etc.)
Tasting Cabernet Sauvignon from different countries

Lesson 3
Viticulture: location, aspect, climate, soil, vinification and grape variety Wine producing styles in countries and regions
Identifying basic aromas (berries, fruits, etc.)
Tasting Pinot Noir from different countries.

Lesson 4
Vinification - the art of wine making
France, its wines, regions and districts.
Identifying basic aromas (berries, fruits, etc.)
Tasting Merlot from different countries.

Lesson 5
Vinification - the art of wine making
France, its wines, regions and districts.
Identifying basic aromas (berries, fruits, etc.)
Tasting Shiraz/Syrah from different countries.

Lesson 6
Vinification - the art of wine making.
USA, its wines, regions and districts.
Identifying basic aromas (berries, fruits, etc.)
Tasting other grapes, such as Zinfandel, Gamay, Nebbiolo,
Tempranillo, Sangiovese from different countries.

 

Lesson 7
Vinification - the art of wine making
Italy, its wines, regions and districts.
Tasting other grapes such as Malbec, Cabernet Franc, Mourvédre, Pinotage, Negro Amaro from different countries.

Lesson 8
Wine and Cheese
South Africa their wines regions and districts.
Identifying basic aromas (berries, fruits, etc.)
Tasting Blends from Bordeaux and other regions.
Tasting Cheese.

Lesson 9
Vinification - the art of wine making
Spain and Portugal, their wines, regions and districts.
Identifying basic aromas (berries, fruits, etc.)
Tasting Port and Madeira

Lesson 10
Blind Tasting and Dinner .
Identifying basic aromas (berries, fruits, etc.)
Summary
Normally Friday or Saturday of the same week as class 9

E-mail US
  
 

Register Here
    

COURSE SCHEDULE
The following two options (A and B) are available:

COURSE A
Week 1:
Monday (lessons 1 & 2) 13.30-18:00,
Wednesday (lessons 3 & 4) 13.30-18.00,
Friday (lesson 5) 13.30-15.30
Week 2:
Monday (lessons 6 & 7) 13.30-18:00,
Wednesday (lessons 8 & 9) 13.30-18.00,
Friday (lesson 10) 19.00

Break for coffea/tea with snacks 15.30–16.00.

Next Course Start Date
Course A: starts on August 13 (Monday)

        
           

COURSE B (10 week course):
Week 1-9:
Mondays (lessons 1 & 2) 18.00-21:00,
Week 10:
Friday (lesson 10 - final exam and dinner) 18:00 - 23:.00

Next Course Start Date
Course B (Hilton Hotel): starts on September 10 (Mondays).