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Topic |
Topic Description |
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1 |
Course Induction and Tasting Technique |
- Be familiar with the facilities and evacuation procedures for the venue.
- Know the expected standard of behaviour and classroom etiquette for the course.
- Know the expected hours of preparation and revision to be undertaken outside the classroom for sessions and examination.
- Know how to access additional resources available online.
- Know the examination venue, examination times, structure, pass requirements and results times.
- Be familiar with the ’best practice’ approach to producing a tasting note for assessment purposes.
- Know how to use the five point scale effectively.
- Know how to use evidence found in a tasting note to draw conclusions on the development, quality and readiness for drinking of the wine.
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2 |
The Natural Factors and Human Influences in the Vineyard |
- Identify the vine species used for the production of quality wine and explain the function of each part.
- Identify methods used for the propagation of vines.
- Outline the growth cycle of the vine and state the vine’s needs for the production of quality fruit.
- Explain how regional and site climate and weather conditions influence the production of differing levels of fruit quality.
- Identify methods used in the vineyard to manage vine growth and explain how the decisions made in the vineyard will impact the style, quality and price of wine.
- Identify the main pests and diseases affecting the vine; describe the impact on the vine, and methods used to deal with these problems in the vineyard.
- Explain how grape ripeness at harvest and the methods used to harvest the grapes impacts the style, quality and price of wines.
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3 |
The Human Factors in the Winery that Influence Style, Quality and Price |
- Describe the process of fermentation.
- Identify the components of the grape and state their role in the production of wine.
- Explain the positive and negative roles of oxygen in winemaking.
- Explain how and why sulfur dioxide is used in winemaking.
- Identify pre-fermentation processes and explain how they impact the style, quality and price of wine.
- Identify commonly used wine fermentation vessels and explain the impact they have on the wine style, quality and price.
- Describe the fermentation options for red and white wine and explain how they impact the style of wine produced.
- Explain the impact of pre-bottling maturation and blending on the style, quality and price of wine.
- Identify processes undertaken to clarify and stabilise wine.
- List the advantages and disadvantages of commonly used packaging and closures.
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4 |
White Wines of Germany, Alsace, Austria and the Tokaj region of Hungary |
- Apply knowledge of natural factors to explain reasons for site selection, varietal planting and styles of wines produced in each of the stated wine regions.
- Focusing on the identified white aromatic grape varieties in the stated wine regions, apply knowledge of human influences in the vineyard to explain techniques used for the growing of grapes suitable for the production of dry through to sweet wines.
- Apply knowledge of winemaking techniques to explain the options used for the production of dry through to sweet styles of aromatic white wines.
- Identify and describe the styles of wines produced from the stated wine regions.
- Identify the factors influencing the commercial value of wine from the identified countries and regions.
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5 |
White Wines of Burgundy, the Loire Valley and Bordeaux |
- Apply knowledge of natural factors to explain reasons for site selection, the planting of certain grape varieties, and styles and quality of wines produced in each of the stated wine regions.
- Focusing on the identified white grape varieties in the stated wine regions, apply knowledge of human influences in the vineyard to explain techniques used for the growing of grapes suitable for the production of dry through to sweet wines.
- Apply knowledge of winemaking techniques to explain the options used for the production of dry through to sweet styles of white wines.
- Identify and describe the styles of wines produced from the stated wine regions.
- Identify the factors influencing the quality and commercial value of wine from the identified regions.
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6 |
Red and Rosé Wines of Bordeaux, South West France and the Loire Valley |
- Apply knowledge of natural factors to explain reasons for site selection, planting of identified varieties, and styles and quality of wines produced in each of the stated wine regions.
- Focusing on the identified grape varieties in the stated wine regions, apply knowledge of human influences in the vineyard to explain techniques used for the growing of grapes suitable for the production of red and rosé wines.
- Apply knowledge of winemaking techniques to explain the options used for the production of red and rosé wines.
- Identify and describe the styles of wines produced from the stated wine regions.
- Identify the factors influencing the quality and commercial value of wine from the identified regions.
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7 |
Red Wines of Burgundy and the Red and White Wines of the Northern Rhône Valley |
- Apply knowledge of natural factors to explain reasons for site selection, varietal planting and styles and quality of wines produced in each of the stated wine regions.
- Focusing on the identified grape varieties in the stated wine regions, apply knowledge of human influences in the vineyard to explain techniques used for the growing of grapes suitable for the production of red and white wines.
- Apply knowledge of winemaking techniques to explain the options used for the production of red and white wines.
- Identify and describe the styles of wines produced from the stated wine regions.
- Identify the factors influencing the quality and commercial value of wine from the identified regions.
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8 |
Red, white and rosé wines of the Southern Rhône Valley, Southern France; Red wines of Spain part 1 and white wines of Spain and Portugal |
- Apply knowledge of natural factors to explain reasons for site selection, varietal planting and styles and quality of wines produced in each of the stated wine regions.
- Apply knowledge of human influences in the vineyard to explain techniques used for the growing of grapes suitable for the production of red, rosé and white wines in the stated wine regions.
- Apply knowledge of winemaking techniques to explain the options used for the production of red, rosé and white wines.
- Identify and describe the styles of wines produced from the stated wine regions.
- Identify the factors influencing the quality and commercial value of wine from the identified countries and regions.
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9 |
Red Wines of Northern Spain and Red and White Wines of Northern Italy |
- Apply knowledge of natural factors to explain reasons for site selection, varietal planting and styles and quality of wines produced in each of the stated wine regions.
- Apply knowledge of human influences in the vineyard to explain techniques used for the growing of grapes suitable for the production of red and white wines in the stated wine regions.
- Apply knowledge of winemaking techniques to explain the options used for the production of red, rosé and white wines.
- Identify and describe the styles of wines produced from the stated wine regions.
- Identify the factors influencing the quality and commercial value of wine from the identified countries and regions.
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10 |
Red and White Wines of Central and Southern Italy, the Red Wines of Portugal, and the Red and White Wines of Greece |
- Apply knowledge of natural factors to explain reasons for site selection, varietal planting and styles and quality of wines produced in each of the stated wine regions.
- Apply knowledge of human influences in the vineyard to explain techniques used for the growing of grapes suitable for production in the stated wine regions.
- Apply knowledge of winemaking techniques to explain the options used for the production of red and white wines.
- Identify and describe the styles of wines produced from the stated wine regions.
- Identify the factors influencing the quality and commercial value of wine from the identified countries and regions.
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11 |
Premium Red Wine Regions of the New World |
- Apply knowledge of natural factors to explain reasons for site selection, varietal planting and styles and quality of wines produced in each of the stated wine regions.
- Apply knowledge of human influences in the vineyard to explain techniques used for the growing of grapes suitable for production in the stated wine regions.
- Apply knowledge of winemaking techniques to explain the options used for the production of red wines.
- Identify and describe the styles of wines produced from the stated wine regions.
- Identify the factors influencing the quality and commercial value of wine from the identified countries and regions.
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12 |
Premium White Wine Regions of the New World |
- Apply knowledge of natural factors to explain reasons for site selection, varietal planting and styles and quality of wines produced in each of the stated wine regions.
- Apply knowledge of human influences in the vineyard to explain techniques used for the growing of grapes suitable for production in the stated wine regions.
- Apply knowledge of winemaking techniques to explain the options used for the production of white wines.
- Identify and describe the styles of wines produced from the stated wine regions.
- Identify the factors influencing the quality and commercial value of wine from the identified countries and regions.
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13 |
Regional Specialities of the New World |
- Apply knowledge of natural factors to explain reasons for site selection, varietal planting and styles of wines produced in each of the stated wine regions.
- Apply knowledge of human influences in the vineyard to explain techniques used for the growing of grapes suitable for the production of the regional specialty wines.
- Apply knowledge of winemaking techniques to explain the options used for the production of regional specialty wines.
- Identify and describe the styles of wines produced from the stated regionally important grape varieties and wine regions.
- Identify the factors influencing the commercial value of wine from the identified countries, varieties and regions.
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14 |
Sparkling Wines |
- Identify and describe the processes undertaken for the five listed methods of production used for sparkling wine.
- Describe how each of the production methods used will impact the style and price of sparkling wines produced.
- Identify and describe the styles of wines produced from the stated grape varieties used for the production of sparkling wine and explain how climate and vineyard location will influence the style, quality and price of wines produced in the listed regions.
- Identify the factors influencing the commercial value of sparkling wine from the identified countries, varieties and regions.
- Identify key labeling terms used for sparkling wine and where applicable describe the expected style associated with the term.
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15 |
Fortified Wines |
- Identify and describe the processes undertaken for of production of the styles of Sherry, Port and fortified Muscats.
- Describe how each of the production methods used will impact the style and quality of the fortified wines produced.
- Identify and describe the styles of wines produced from the stated grape varieties used for the production of fortified wine and explain how climate and vineyard location will influence the style and quality of wines produced in the listed regions.
- Identify the factors influencing the commercial value of fortified wines from the identified countries, varieties and regions.
- Identify key labeling terms used for fortified wines and where applicable describe the expected style associated with the term.
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