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
Recommended Reading
