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  • Sensory Development & Wine Styles 2020

Sensory Development & Wine Styles 2020

  • Tue, September 22, 2020
  • Tue, November 24, 2020
  • 10 sessions
  • Tue, September 22, 2020, 5:30 PM 8:30 PM (ADT)
  • Tue, September 29, 2020, 5:30 PM 8:30 PM (ADT)
  • Tue, October 06, 2020, 5:30 PM 8:30 PM (ADT)
  • Tue, October 13, 2020, 5:30 PM 8:30 PM (ADT)
  • Tue, October 20, 2020, 5:30 PM 8:30 PM (ADT)
  • Tue, October 27, 2020, 5:30 PM 8:30 PM (ADT)
  • Tue, November 03, 2020, 5:30 PM 8:30 PM (AST)
  • Tue, November 10, 2020, 5:30 PM 8:30 PM (AST)
  • Tue, November 17, 2020, 5:30 PM 8:30 PM (AST)
  • Tue, November 24, 2020, 5:30 PM 8:30 PM (AST)
  • The Ostrich Club 5529 Young Street, Halifax, Nova Scotia
  • 2

Registration

The ability to assess the value and character of a wine is essential to a successful Sommelier. In this module, each successful participant will; develop your palate, your ability to discern quality and value and your ability to evaluate wines by: colour, weight, alcohol, taste, flavour, texture, complexity and finish. Learn to recognize poor quality, wine faults and spoilage; learn what causes the taint and explore possible corrective actions. Learn to recognize wines by style and taste profile in order to judge varietal typicity. Finally, become familiar with various strategies for pairing wine and food and get exposure to wine service skills.

This course is instructed by Mark DeWolf, Carman Mills and Simon Rafuse, and runs twice yearly, starting in September and January. 

Course Evaluation:

  • Tuesday, October 13, 2020 - 30% - Midterm (Written: 20%; Blind tasting: 10%)
  • Tuesday, November 24, 2020 50% - Final exam (Written: 30%; Blind tasting: 20%)
  • 10% - Presentation
  • 10% - Research paper (due day of presentation)


Note 1:
 In compliance to CAPS national educational standards, participants must achieve a minimum of 70% to successfully pass this module.

1. a) Any student receiving an overall mark less than 60% will be obligated to repeat the entire course.

1. b) Any student receiving an overall mark between 60-69% will be obligated to write a comprehensive supplemental examination to increase their overall mark to the required 70% (additional fees will apply).

Note 2: Participants must achieve a minimum of 65% (collectively) on the tasting components to successfully pass this module.

Note 3: Research projects will receive a 10% deduction per day accepted after deadline. After 5 days the research project will receive a mark of zero.


CAPS-AC will have the following COVID safety protocols in place. 

  • ·      Students and instructors will be required to wear masks upon entry to the building until seated. Students will be required to answer a COVID questionnaire upon entry to each class. Any student with symptoms including but not limited to the following: a cough, sneezing, sore throat, fever etc, are not to come to classes. Communicate your symptoms to 811 and report any possible community spread to the instructor immediately.
  • ·      Students and instructors will be required to use hand sanitizer upon entry and any time they enter or leave a classroom.
  • ·      Students will be seated a minimum of 2 metres apart. Instructors will be placed a minimum of 2 metres from all students. Masks must be worn by students and instructors if two metre physical distancing cannot be maintained i.e. while wine is poured. 
  • ·      Students must bring ALL necessary supplies to class and remove all supplies and garbage upon termination of the class. This includes, water, coffee cups, spit cups, napkins and wine glasses. Tasting glasses will be available for purchase at or near cost by students before the commencement of the first class. 
  • ·      Instructors will wear masks and gloves while pouring wine.   

Should threat levels be raised by local health authorities or any type of other safety concern arise, classes will revert to online instruction with tastings to occur once threat levels have been deemed acceptable. 

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