White Wine Course

This course uses didactics and practical training to identify, evaluate, grade, and appreciate white wines, including sweet wines, Champagne and Sherry. Participants will learn to identify the basic aromas, tastes and appearances associated with various wines, grapes and growing regions. The theoretical aspects of viticulture and harvest (acidity, phenolic structure, sugar, pH, etc.) and vinification (temperature, yeast, use of oak, etc.) as well as the importance of climate and soil composition in relation to both are discussed. 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 tp grade wines and to reinforce their positive or negative impressions of wines, thus gradually acquiring a wine vocabulary, useful for discussions with fellow participants and wine enthusiasts. After completion of both the red and white wine course participants are awarded a Wine Connoisseur Diploma. If only one course is completed then participants receive a certificate for that specific class.


	Fundamentals of White Wines

	This course uses didactics and practical training to identify, evaluate, grade, and appreciate white wines, including sweet wines, Champagne and Sherry. Participants will learn to identify the basic aromas, tastes and appearances associated with various wines, grapes and growing regions. The theoretical aspects of viticulture and harvest (acidity, phenolic structure, sugar, pH, etc.) and vinification (temperature, yeast, use of oak, etc.) as well as the importance of climate and soil composition in relation to both are discussed. 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 tp grade wines and to reinforce their positive or negative impressions of wines, thus gradually acquiring a wine vocabulary, useful for discussions with fellow participants and wine enthusiasts. After completion of both the red and white wine course participants are awarded a Wine Connoisseur Diploma. If only one course is completed then participants receive a certificate for that specific class.
	Lesson 1 Welcome & Introduction Vinification - the art of wine making France, its white wines, regions and districts. Identifying basic aromas (berries, fruits, etc.) Tasting Chenin Blanc from different countries. Lesson 2 Vinification - the art of wine making Australia, its wines, regions and districts. Identifying basic aromas (berries, fruits, etc.) Tasting Chardonnay from different countries. Lesson 3 Vinification - the art of wine making New Zealand, its wines, regions and districts. Identifying basic aromas (berries, fruits, etc.) Tasting Sauvignon Blanc from different countries. Lesson 4 Vinification - the art of wine making Germany, its wines, regions and districts. Identifying basic aromas (berries, fruits, etc.) Tasting Riesling from different countries. Lesson 5 Vinification - the art of wine making South Africa, its wines, regions and districts. Identifying basic aromas (berries, fruits, etc.) Tasting Muscat, Gewürztraminer, Grüner Veltliner, Albarino and Pecorino from various 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 Viognier, Pinot Blanc, Pinot Gris, Malvasia, Trebbiano from different countries.							Lesson 7 Vinification - the art of wine making Chile and Argentina, their wines, regions and districts. Identifying basic aromas (berries, fruits, etc.) Tasting Dessert Wines & Cheese from different countries. Lesson 8 Vinification - the art of wine making Italy, its wines regions and districts. Identifying basic aromas (berries, fruits, etc.) Tasting Champagne and other sparkling wines from different countries. Lesson 9 Vinification - the art of wine making Spain , its wines regions and districts. Identifying basic aromas (berries, fruits, etc.) Tasting Sherry. Lesson 10 Blind Tasting and Dinner. Identifying basic aromas (berries, fruits, etc.) Summary Normally Friday or Saturday of the same week as class 9
								COURSE B ( 10 Weeks) Week 1-9: Tuesday (lessons 1 & 2) 13.30-18:00, Week 9: Final Test & Dinner - Friday (lesson 5) 18:00-22:.30 Next course A starts on November 7 (Monday) and course B on September 8 (Tuesday) with concluding dinner on September 19 for both courses.

	COURSE SCHEDULE The following two options (A and B) are available: COURSE A (2 Weeks) 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


								Course Fee : Call.