This module explores the major wine regions of the old world including: France, Italy, Spain, Portugal, Germany, Greece, Austria and Hungary. In sensory evaluation, students study wines by weight and flavour. In this section students will assess wines according to where they are produced and are expected to recognize, by region, the character and quality of the major wines of Europe learning the history, terroir, laws, culture, leading producer and trends. Special attention is given to France and Italy since they share the largest part of the wine market in the world today. Students continue to develop tasting ability and wine assessment skills. In addition, special attention is paid to learning local cuisine and classic pairings.
This course starts in September.
Module 3: Old World Wine Regions
Monday, September 23rd: Introduction to France & Wines of Bordeaux
Monday, September 30th: Review of Bordeaux & Wines of Southwest France
Monday, October 7th: Wines of Burgundy (Whites)
Monday, October 14th: Thanksgiving Day - NO CLASS
Monday, October 21st: Wines of Burgundy (Reds)
*** Sunday, October 27th: Wines of the Rhone Valley and Loire Valley
Monday, October 28th: Wines of Champagne and Alsace
Monday, November 4th: France written exam
*** Sunday, November 10th: Wines of Italy 1
Monday, November 11th: Remembrance Day - NO CLASS
Monday, November 18th: Wines of Italy 2
Monday, November 25th: Italy written exam
Monday, December 2nd: Wines of Spain
***Sunday, December 8th: Wines of Portugal, Greece & Eastern Europe
Monday, December 9th: Wines of Germany & Austria
Monday, December 16th: Spain/Portugal/Germany/etc written & final tasting exam
Mondays 5:30pm – 8:30pm
Sundays 1:00pm – 4:00pm
Evaluation of Module 3:
France Written Exam 20%
Italy Written Exam 20%
Spain/Portugal/Germany/etc. Written Exam 20%
Final Tasting Exam 30%
Research Project (Due: Dec 2nd) 10%
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.
Note 4: Participants are expected to attend all examination days. Any rescheduling may result in additional supplemental fees.