WINE PROFESSIONAL PROGRAM
Intermediate Level II · Wine Steward
Nine weeks of 45 total hours of hands-on instruction and assessment. Upon successful completion of the requirements in this course, the participant will be awarded the Wine Steward Certification.
This class will meet for a total of 45 hours from 5:30 p.m.-10:30 p.m. on Monday evenings beginning on Monday, March 26th to Monday, May 21st, 2018.
This intermediate course builds upon the students introductory knowledge and skill of wine through applying greater depth and critical thinking skills as it relates to sensory analysis, wine and food pairing, sparkling and fortified wine while being immersed into the most significant “New and Old World” wine producing locations. This course explores the New World and Old World wine regions by looking at the impact of geological events, the importance of topographical markers and the influence of climatic factors on the grapes and ultimately the wine in the glass.
This class is designed for those who have successfully passed the comprehensive exams from Wine Apprentice Level I for those who may be distributors/wholesalers, servers, and bartenders, wine retailers, food and beverage directors, wine managers and sommeliers.
Upon successful completion of the requirements in this course, the participant will be awarded the Wine Steward Certification
Upon completion of the Intermediate Level II – Wine Steward, the trainees will have achieved the following outcomes:
- SENSORY ANALYSIS Demonstrate advanced systematic technique for the sensory evaluation of wine.
- FOOD PAIRING Describe and demonstrate advanced principles of the Analytical Wine and Food Pairing Approach.
- NEW WORLD Summarize the geographic, geological, and climatic attributes regarding the major New World wine producing areas (California, Washinton, Oregon, New Zealand, Australia, Chili, Argentina, South Africa, New York and Canada) and their influence on corresponding grape varietals.
- OLD WORLD Summarize the geographic, geological, and climatic attributes regarding the major Old World wine producing areas (France, Italy, Spain, Portugal, Germany, Austria and Hungary) and their influence on corresponding grape varietals.
- SPARKLING WINE Explain production methods and styles of sparkling wine.
- FORTIFIED WINE Explain production methods and styles of fortified wine.
(TASTE members receive a 10% discount). Includes all tastings and course materials including a copy of the primary textbook, “The Essentials of Wine with Food Pairing Techniques” by John Laloganes.