Introductory Course Syllabus

Topics Covered In The Introductory Course

  • Quality of Wine and Perception of Taste
  • Wine Production
    • French Wines
      • Appellation Controlee rules
      • Wines of Alsace, Bourdeaux, Burgundy, Loire Valley, Rhone Valley
      • Southern and Eastern France, Champagne
      • Sparkling Wines
    • German Wines
    • Italian Wines
    • Portuguese Wines
      • Port and Port Production
      • Madeira
    • Spanish Wines
      • Sherry and Sherry Production
    • Eastern European Wines
    • Other Wines of Mediterranean Basin
    • Australian Wines
    • New Zealand Wines
    • South African Wines
    • North American Wines
    • South American Wines
  • Beer Production, Cider & Perries
  • Spirits, Cocktails, and Liqueurs
  • Cigars and Cigar Service
  • Wine Service and Salesmanship

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