WSET® Award in Wines

WSET® Award in Wines - Level 1

Introduction

Upcoming intake: 1st July 2023 (1-Day)

The WSET Level 1 Award in Wines is intended for people who have little or no prior knowledge of wines. It is designed to provide a sound but simple introduction to wines. The qualification will assist those who need a basic familiarity with the main types and styles of wines, for example people who work with wines as part of a larger beverage portfolio in the retail and hospitality sectors. Successful candidates will be able to know the key stages in grape growing and winemaking, list the principal types and styles of wine, state the key characteristics of wines made from the principal grape varieties as well as other examples of wines, and know the key principles involved in the storage and service of wine. They will consequently be in a position to answer customer queries and provide recommendations for the service of wine.

Organization

Taylor's Culinary Institute

Outcome

At the end of this program, participants will be able to:

Learning Outcome 1 : Know the key stages in grape growing and winemaking
Learning Outcome 2 : Know the types, characteristics and styles of wines made from the principal grape varieties and other examples of wines
Learning Outcome 3 : Know the key principles and practices involved in the storage and service of wine

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No	Topic	Topic Description
1	Session 1 - An Introduction to Wines	Know that wine is made from fresh grapes and identify what the different components of the grape contribute to wine. Know how climate affects the different components of the grape and how these differences impact wine style. Know how grapes are made into wine by the process of fermentation. List the stages of winemaking and identify the key differences between the red, rosé, and white winemaking processes. Identify the types and styles of wines produced. State the characteristics of the principal grape varieties - White grapes: Chardonnay, Sauvignon Blanc, Pinot Grigio, and Riesling Black grapes: Cabernet Sauvignon, Merlot, Pinot Noir, and Syrah/Shiraz Name the key regions where the principal grape varieties are grown and state how the climate and winemaking will impact the style of wine produced. State the key characteristics of wines made from the principal grape varieties.
2	Session 2 -Understanding the Systematic Approach to Tasting Wine	Know the reasons why it is important to use the SAT to describe wines Taste wines and recognize the characteristics that contribute to a wine’s style Write tastings notes using the SAT to describe wines tasted.
3	Session 3 -Storage and Service	Know the ideal storage conditions for wine. Identify correctly the service temperatures for principal styles of white, rosé, sparkling and red wines. Know what glasses would typically be used for red, white and sparkling wines and how to prepare glassware for service. Know how to open bottles of still and sparkling wines. Know the three key checks to make before serving wine. Know how wine can be kept fresh and identify the two systems commonly used.
4	Session 4: Food and Wine Pairing	Know that personal preferences are key to successful food and wine pairing. Know the food and wine interactions. Know how to select wines to pair with food.

Expert

Dr. Joaquim Dias Soeiro

Head of School, School of Hospitality, Tourism and Events, Faculty of Social Sciences and Leisure Management, Taylor’s University. Originating from Paris, France, Joaquim moved in his early years to the South West of France. Located in Cahors, a typical gastronomic area, he grew up in the midst of vineyards and luxurious food products such as foie gras and black truffles. Joaquim is well-versed in curriculum mapping,programme development, Outcome-based Education (OBE), experiential learning. He has also developed wine workshops in India, Korea, and Malaysia. He is a certified Trainer TTT 5533, Certified Hotel Educator (American Hotel & Lodging Association), wine trainer, and WSET educator, with over 15 years of experience in France and Malaysia. In his journey, he has developed skills in case studies, interactive and experiential learning, as well as OBE (theory and practical) and specialised in hospitality management, beverage studies, and oenology.