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General Wine Appreciation Course

2 sessions available starting from $330.00

Subject: Wine Appreciation

Ages: 18 year olds or older

Skill level: Beginner

This course runs for four evenings. It covers a beginner to intermediate level of knowledge. The course includes the content of the Australian Society of Wine Education (ASWE) Wine Appreciation Course. For attendees in the wine/hospitality trade the course covers the content listed in the national standard training module BFB4 Basic Food and Beverage‚ and much of the content of the Wine Knowledge modules (ADFB). The National Certificate Exam is included in the course. A 30-minute exam is held at the conclusion of the final evening offering a Pass Credit or Distinction level laminated Certificate.

-Course Content: Approximately 50 wines are tasted through the course. Information includes how to taste, recognising quality, how to match wine and food, opening and serving wine, storage...

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This course runs for four evenings. It covers a beginner to intermediate level of knowledge. The course includes the content of the Australian Society of Wine Education (ASWE) Wine Appreciation Course. For attendees in the wine/hospitality trade the course covers the content listed in the national standard training module BFB4 Basic Food and Beverage‚ and much of the content of the Wine Knowledge modules (ADFB). The National Certificate Exam is included in the course. A 30-minute exam is held at the conclusion of the final evening offering a Pass Credit or Distinction level laminated Certificate.

-Course Content: Approximately 50 wines are tasted through the course. Information includes how to taste, recognising quality, how to match wine and food, opening and serving wine, storage, cellaring, investment regions of Australia, main wine styles and varieties including sparkling dessert and fortified wines, selected imported wines eg. French Champagne will be included.

The Chifley Chef has designed a buffet of Thai Chicken, Beef & Lamb Curry or Pasta served with Salads and Breads during each evening.

NIGHT 1ON ARRIVAL: Bread & Olive Oil
WHITES: Young Riesling & Aged Riesling Australian Sauvignon Blanc & NZ Sauvignon Blanc Young Hunter Semillon & South Australian Semillon Chardonnay Cool
WarmREDS: Shiraz from three Regions Pinot Noir and Red Burgundy A Bordeaux Style OzDINNER: Chicken Pad Thai with Fried Rice & A Garden Salad

TOPICS:

- Overview of Course
- The Magnificent Seven
- Introduction to Tasting
- Labelling Laws & Information
- The Meaning of Terrior

NIGHT 2ON ARRIVAL: Bread & Olive Oil
WHITES: Verdelho from Queensland & SA Pinot Gris and Grigio Viognier & Rhone BlendsREDS: A study of Cabernet SauvignonEast & West North & South
ALTERNATE STYLES: Durif Malbec ZinfandelDINNER: Stir-fry Beef stips with Steamed Rice & Garden Salad

TOPICS:
- The Wine Industry in the 21st Century
- New Varietals to suit climate and topography
- Faults and Packaging
- Cabernet Sauvignon Study

NIGHT 3ON ARRIVAL: Bread & Olive Oil
SPARKLING WINE STYLES: Aussie CommercialAn Aussie Classic StyleFrench ChampagneItalian Prosecco
ITALIAN WINE STYLES: Italian Wine Styles Montepulciano Rondinella Corvina Sangiovese Legrain
SPARKLING RED WINE STYLE & ORIGINDINNER: Penne Cabonara Garlic Cheese Bread & Garden Salad
SWEET WINES: Late Picked Wine Style Bortrytis Riesling or Semillon Ice Wine Style or Cane Cut Fortified Dessert Wine Fortified Shiraz

TOPICS:
- Sparkling Wine Process
- Dessert Table Wines & Fortified Wines
- Italian Red Wine Styles

NIGHT 4ON ARRIVAL: Bread & Olive Oil
WHITES: Gewurztraminer Semillon Sauvignon Blanc Rosè Young Chardonnay and Aged Chardonnay Cellaring & Storage
OLD WHITES: Aged Hunter Semillon
REDS: Popular Red Wine Styles Tempranillo Pinot Noir Carmenere Shiraz Viognier Merlot

TOPICS:
- Matching Varietal with the best growing sites
- History & the Wine Industry
- Geographic Indication

TEST WINES: One White, One Red

EXAM: 50 questions. Multiple Choice & True or False

DINNER: Beef Stroganoff with Roasted Potatoes & Steamed Greens

-The Course includes an attainment Certificate as its suitable for Hospitality Personnel Restaurants Bottle shops and Wholesale agents

-Must be 18 and over

-The complement of the course is 18 students. Minimum numbers of 14 must be achieved before course goes ahead.

Dates & Times: Course commences on Tuesday 6th July and continues on 13th 20th & 26th of July.-

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Choose from 2 available sessions:

When

Please contact us for upcoming dates and/or more information about this class.

Where

  • Brisbane, QLD 4000

Price: $330.00

When

Please contact us for upcoming dates and/or more information about this class.

Where

  • Brisbane, QLD 4000

Price: $330.00




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