Absolute Beginners will introduce you, at a very basic level, to the main styles of wine available, wine storage and service and the matching of food and wine. On completion of the Wine Education Class, Tasting Class, a candidate will be able to:

- Describe in general terms the main styles of wines available
- Display a basic understanding of the factors that determine the main styles of wine
- Describe in general terms the main characteristics of the principal grape varieties
- State the procedures for the storage of wine
- State the procedures for the opening of wines
- State the social, health, safety and legal issues relating to the consumption of wine
- Produce simple tasting notes using the Level 1 WSET Systematic Approach to Tasting
- Understand basic food and wine matching theory.

Week One: Discovering Flavors like a Pro: It is common knowledge that all the best Oenology Institutions educate their new winemaker undergraduates by slicing up pieces of fruit, crushing spices and flowers. These items are left in a covered wine glass to “air” and intensive the flavors and then smelt. I say if it is good enough for a bunch of winemakers then my students can only benefit from such an exercise. We will follow up our samplings with wines that will highlight the flavors we have just recognized to reinforce the lesson. Aromas are only part of the equation when it comes to wine; there are textures that come from Sugar, Acidity, Tannin and Alcohol. We will taste wines with differing levels of the above to round out are sensory analysis.
Week Two: Classic Grapes and their Flavors and a “Faults” Tasting: The Classic Grapes are: Cabernet Sauvignon, Pinot Noir, Syrah and Merlot, Chardonnay, Sauvignon Blanc, Riesling. We will discuss their flavors and textures. The faults session will be all about recognizing problems in wines: oxidation, corked, SO2, vinegar, and out of balance tannins, sugars, acidity and alcohol. This is a real eye opening session where we will go through the theory and then judge the wines.
Week Three: Putting the Theory to the Test: We will blind taste through 8 different wines. The objective of the exercise is to recognize the flavors, the textures and the grape rather than locate the origin of the wine.

Learning Objectives:

- For each wine-producing region, describe the style of wines made, identify the key grape varieties used for wine production and the meaning of common regional labeling terms.
- Describe the meaning of common labeling terms indicating quality or style.
- Understand what grape varieties are connected to each AOC so that you can pick a wine in a restaurant or retailer with confidence, for example Sauvignon Blanc – Sancerre.

We will cover all the main regions (giving more time to Burgundy, Bordeaux and Champagne):

Alsace: Learn the labeling of wines, the main grape varietiesthe diversity of soil types and wine styles. We will explain the difference between a Vendanges Tardives and a Sélection de Grains Nobles?
Bordeaux: Learn the different grapes, the connection to soil, the styles and the diversity that is Bordeaux. Learn how to read the label and decipher its grapes, quality and classification.
Beaujolais: Learn the labeling of wines, the main grape variety, differences between Beaujolais, Nouveau, Villages and Cru Village. Learn how carbonic maceration and traditional fermentation changes the flavors in the glass.
Burgundy: Learn the labeling of wines and the main grape varieties. Learn how soil, topography and climate create enough variability to craft 100 different AOCs within this region’s borders!
Champagne: Learn the champagne process and the grape varieties and styles that it produces. Learn why Champagne is unique among the world’s sparkling wine producing regions and why it has become the worldclass luxury good that it is.
Loire Valley: Learn about the diversity of grapes, styles and labels that come out of the “Garden of France”. Discover one grape that can make dry to sweet styles and also bubbles!! Find the home of Sauvignon Blanc and the “parents” of Cabernet Sauvignon.
Southern France: Learn about some of the oldest vineyards in France. Briefly look at some of the sub regions that are making their presence felt in the US Market.
Rhône Valley: Learn about the two halves of the Rhône River, the North and the South. Learn the different grapes, styles and labeling and the diversity of AOC’s.

For each wine-producing region, we will be looking at the major grape varietals and the style of wines made, the climate, the soil and sub regions, if applicable. We will cover all the main regions (giving more time to Napa, Sonoma):

Santa Barbara County: Will be discussing the American Viticultural Areas (AVA’s) within Santa Barbara: Santa Ynez, Santa Maria Valley and Santa Rita Hills.
Napa Valley: Discussing the major sub AVA’s of Stags Leap, Carneros, Rutherford, Oakville, Rutherford and the hills of Mayacamas and Vacs.
Sonoma County: Learn the AVA’s of Sonoma Valley, Coast & Mountains, Alexander Valley, Chalk Hill, Russian River Valley, Dry Creek and Knights Valley.
Central Coast: Discuss the AVA’s Santa Cruz Mountains, Arroyo Grande, Arroyo Seco, Monterey County, Paso Robles, Santa Lucia Highlands & San Luis Obispo
Central California Valley: Learn about the AVA’s of Lodi, Sierra Foothills (California Shenandoah Valley, El Dorado, Fair Play, Fiddletown, and North Yuba), San Joaquin and Delta Area.
North Coast: Mendocino County, Lake County and Wild Horse Valley

Learning Objectives:

- For each wine-producing region, describe the style of wines made, identify the key grape varieties used for wine production and the meaning of common regional labeling terms.
- Describe the meaning of common labeling terms indicating quality or style.
- Understand what grape varieties are connected to each DOC(G) so that you can pick a wine in a restaurant or retailer with confidence, for example Sangiovese – Chianti.

We will cover all the main regions (giving more time to Piedmonte & Tuscany):

Sicily: We will learn about Marsala, Nero D’Avola and all the new IGT wines – Chardonnay & Syrah that are being created solely or in blends with traditional grape varieties.
Sardinia: We will learn about Cannonou, which is Grenache, and the styles it produces.
Calabria: A very underdeveloped region specializing in such grapes as Gaglioppo and Greco.
Basilicata: We will learn about Aglianico del Vulture, one of the Nobles wines of the South.
Apulia: Learn about the wines of Salento and Copertino
Campania: Lean about some of the truly great wines of Southern Italy: Taurasi, Greco di Tufo and Fianco di Avellino
Latium: Frascati the Romans favorite glass of wine and lesser known Est Est Est di Montefiascone
Molise: We will briefly touch on this region.
Abruzzi: Look into the history of this region and learn about the rise of Montepulciano d’Abruzzo DOC and the newer DOCG sub regions.
Marches: Learn about Verdicchio from this region and Rosso Conero.
Umbria: Learn about Orvieto and Sagrantino and the Merlots rom this middle region.
Tuscany: Go into detail Chianti, Brunello, Super Tuscans and Vernaccia di San Gimignano to name a few.
Emilia-Romagna: Learn about true Lambrusco, Albana di Romagna and lesser known the Sangiovese’s from this region.
Liguria: Look into the great white wines that complement the cuisine along this small coastline region.
Lombardy: Focus on Franciacorta, the Italian Method Traditional famous zone for sparkling wines. Also look into Valtellina which is the Nebbiolo.
Piedmont: Look into detail of Barolo, Barbaresco, Arneis, Ghemme and Asti to name a few.
Valle d’Aosta: Alps country and the unique wines and styles.
Veneto: Learn about Prosecco, Valpolicella and Bardonlino.
Friui-Venezia Giulia: We will learn about the Tocai Friulano and Refosco grapes and the international varieties that are grown here.
Trentino-Alto Adige: Learn about its mixed country history and the unique wines that come from there.

Info coming soon!