UNDERSTANDING WINE – 2 Consecutive Saturdays
A course for the enthusiast who wants to discover more about wine Book Now
Over 2 Consecutive Saturdays
This is a course for people who enjoy drinking wine and aspire to learn more about what they’re tasting, smelling and experiencing.
You will explore a range of wine styles, varieties, blends, and regions as our educators guide you through how to swirl, sniff and taste like a professional.
On completion of the course you will understand more about aroma and taste and how to express it. You will also gain confidence as a wine consumer and have fun with like-minded people in a relaxed and informal setting at the National Wine Centre.
This course is ideal for those starting out in the hospitality or wine industry.
- Introduction to tasting. Recognising wine faults. An introduction to wine styles and their differences. Food & wine matching principles
- White wines, 8-10 wines tasted
- Fortified wines
- Sparkling wines
- Red Wines
- Understand the principles of sensory evaluation and apply them to a diverse range of wine styles
- Recognise wine flavours and characters
- Understand the fundamentals of viticulture & winemaking
- Appreciate the variances and influences of different wine varieties
- Introduce you to Australian wine regions and styles
- Understand the principles of food & wine matching
- Understand Wine Faults
- The attendee will understand the 5 senses used to to evaluate wine – Sight , Smell, Taste,Touch, Hearing
- Competently discuss sensory characteristics of various wine varieties using a common set of terms
- Understand the changes that may occur in wines during production and the ageing process
- Understand the process of making wine. Harvesting, crushing, fermentation, maturation plus the physiology of grapes and vines
- Understand and identify the impact of climate and regionality on wine styles
- Form an understanding of varietal styles and begin to develop an understanding of the regional characteristics of Australian wine styles.
- Develop skills and confidence to food & wine match,
- Be confident to navigate restaurant wine lists and be confident in cellar doors
- Be able to identify wine faults
- Oxidation –
- Volatile Acidity (VA) –
- TCA – “cork taint
- ‘Bret’– spoilage yeast brettanomyces)