No |
Topic |
Topic Description |
1 |
Course induction Tasting technique Pairing wine and food |
- Use the SAT to evaluate wines.
- State the service temperatures of the wines tasted.
- Identify how common faults affect the aroma and flavours of wine.
- Identify the principal food and wine interactions.
|
2 |
Factors influencing the production of red wines Pinot Noir, Zinfandel/Primitivo |
- Identify what each part of a grape provides to the winemaker.
- State the service temperatures of the wines tasted.
- Identify how common faults affect the aroma and flavours of wine.
- Describe how the grape’s components, aromas and flavours change as the grape ripens.
- Describe how the environmental influences in the vineyard impact on grape ripeness and quality.
- Describe how grape ripeness impacts on wine style and quality.
- Identify the grape-growing options in the vineyard.
- State the meaning of the following important labeling terms: GIass, PGI, PDO, AOC, AOP, VdP, IGP, old vine/Vieilles vignes, vintage.
- State the key stages of the alcoholic fermentation process.
- Identify the key stages of the winemaking processes used for red and white wines.
- Describe how winemaking options can influence the style and quality of red wine.
- Identify the key changes that occur to a red wine during bottle ageing.
- Describe the characteristics of the Pinot Noir and Zinfandel/Primitivo grape varieties.
- Describe how environmental influences, grape-growing, winemaking options and bottle ageing impact on the characteristics of Pinot Noir.
- Describe the styles and quality of wines produced from Pinot Noir and Zinfandel/Primitivo in the specified glass.
|
3 |
Factors influencing the production of white, sweet and rosé wines Riesling, Chenin Blanc, Sémillon/Semillon, Furmint |
- Describe how the grape’s components, aromas and flavours change as the grape ripens.
- Describe how the environmental influences in the vineyard impact grape ripeness and quality.
- Describe how grape ripeness impacts wine style and quality.
- Identify the grape-growing options in the vineyard.
- Identify the key stages of the winemaking processes used for white, sweet and rosé wines.
- Describe how winemaking options impact the styles of white, sweet and rosé wines produced.
- Describe how bottle ageing impacts the style of white wines.
- Describe the characteristics of Riesling, Chenin Blanc, Sémillon/Semillon and Furmint grape varieties.
- Describe how environmental influences, grape-growing, winemaking options and bottle ageing impact on the characteristics of Riesling.
|
4 |
Chardonnay, Sauvignon Blanc, Pinot Grigio/Pinot Gris Gewurztraminer, Viognier, Albariño Learning Outcomes |
- Describe the characteristics of Chardonnay, Sauvignon Blanc, Pinot Grigio/Pinot Gris, Gewurztraminer, Viognier and Albariño grape varieties.
- Describe how the characteristics of Chardonnay, Sauvignon Blanc and Pinot Grigio/Pinot Gris change according to ripeness.
- Describe how environmental influences, grape-growing, winemaking options and bottle aging impact the styles of wines produced from Chardonnay, Sauvignon Blanc and Pinot Grigio/Pinot Gris.
- Describe the styles and quality of wines from Chardonnay, Sauvignon Blanc and Pinot Grigio/Pinot Gris in the specified regions.
- Compare the styles and quality of wines from Chardonnay, Sauvignon Blanc and Pinot Grigio/Pinot Gris within and between specified regions.
- Describe the styles and the quality of wines from Gewurztraminer, Viognier and Albariño from specified glass
- State the meaning of the following regionally important labeling terms: Alsace Grand Cru AOC, Vendanges Tardives.
|
5 |
Merlot, Cabernet Sauvignon, Syrah/Shiraz |
- Describe the characteristics of the Merlot, Cabernet Sauvignon and Syrah/Shiraz grape varieties.
- Describe how the characteristics of Merlot, Cabernet Sauvignon and Syrah/Shiraz change according to ripeness.
- Describe how environmental influences, grape-growing, winemaking options and bottle aging impact the styles of wines produced from Merlot, Cabernet Sauvignon and Syrah/Shiraz.
- Describe the styles and quality of wines produced from Merlot, Cabernet Sauvignon and Syrah/Shiraz in the specified glass.
- Compare the styles and quality of wines from Merlot, Cabernet Sauvignon and Syrah/Shiraz within and between key regions.
- State the meaning of the following regionally important labeling terms: Bordeaux, Bordeaux Supérieur, Cru Bourgeois, Grand Cru Classé.
|
6 |
Gamay, Grenache/Garnacha, Tempranillo, Carmenère, Malbec, Pinotage |
- Describe the characteristics of the regionally important black grape varieties of Gamay, Grenache/Garnacha, Tempranillo, Carmenère, Malbec, and Pinotage.
- Describe the styles and quality of wines from the regionally important black grape varieties from specified glass.
- State the meaning of the following regionally important labeling terms: Joven, Crianza, Reserva, Gran Reserva.
|
7 |
Cortese, Garganega, Verdicchio, Fiano Nebbiolo, Barbera, Corvina, Sangiovese, Montepulciano |
- Describe the characteristics of the regionally important white grape varieties of Cortese, Garganega, Verdicchio and Fiano.
- Describe the characteristics of the regionally important black grape varieties of Nebbiolo, Barbera, Corvina, Sangiovese, and Montepulciano.
- Describe the styles and quality of wines produced from the regionally important white and black grape varieties from specified GIs.
- State the meaning of the following regionally important labeling terms: DOC, DOCG, IGT, Classico, Riserva, Amarone, Recioto.
|
8 |
Sparkling wines Fortified wines |
- Identify the key grape varieties used to produce the principal styles of sparkling wines.
- Identify the key stages of the winemaking processes used to make sparkling and fortified wines.
- Identify the key glass for sparkling and fortified wines.
- Describe the styles of specified sparkling and fortified wines.
- State the meaning of the labeling terms associated with sparkling and fortified wines indicating style and quality.
|