This module aims to provide learners with a fundamental theoretical knowledge of wine regions and wine styles from around the world. It introduces the skills and knowledge required to marry food and beverages. The module also introduces learners to the practical critical evaluation of wines through tasting and assessment. Wine production, wine service, storage and wine lists are also covered.
UNIT 1
Introduction to Wine. Definitions and range of wines. Labelling regulations, legal requirements and social responsibilities. Wine Storage. Financial factors. Systematic Tasting Techniques (Identifying wine faults).
UNIT 2
Overview of Viticulture and Vinification. Climate, soils, grape varieties, viticulture (vineyard activities). Systematic Tasting Techniques (Identifying tastes).
UNIT 3
Bordeaux and Burgundy. Viticulture, Vinification, AP structures. Regional Cultures. Wine-tasting. Food Recommendations.
UNIT 4
Loire, Alsace, Germany, Austria, other Europe. Viticulture, vinification, AC structures. Regional Characteristics. Wine Tasting and Food Recommendations.
UNIT 5
Rhone, Provence, Languedoc/ Roussillon. Viticulture, vinification, AC structures. Regional Characteristics, Tasting. Food Recommendations.
UNIT 6
Assessment 1. Introduction to Sommelier Service and Skills, duties, glassware, tasting, food and wine pairing - practical
UNIT 7
Italy. Viticulture, vinification. DOC structures. Case Studies. Regional Characteristics Tasting. Food Recommendations.
UNIT 8
Spain & Portugal. Viticulture, vinification. DO structures. Case Studies. Regional Characteristics, Tasting. Food Recommendations.
UNIT 9
The New World and Its Wines. Viticulture, vinification. Regional Characteristics. Tasting. Food Recommendations.
UNIT 10
Champagne and Sparkling Wines. Production methods. Regional Characteristics. AP structures. Tasting. Food Recommendations.
UNIT 11
Port, Sherry and Liqueur Wines .Viticulture, vinification. DOC structures. Regional Characteristics. Tasting. Food and wine pairing – practical.
UNIT 12
Assessment 2.Review and Revision
Learners are encouraged to actively engage in their own learning which will take place through a combination of lecturers, discussions, visiting lecturers and wine makers, directed study, practical applications and demonstrations.
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Formal Examination | 50 |
| Other Assessment(s) | 50 |