Course overview
This module enables students to critically evaluate the production, style, quality and trading methods of many of the world’s principal wine styles. Students will learn the theory underpinning many of the most successful wine regions of the world and this will be supported by in-depth practical tasting exercises.
This module will include:
Wines of France; including Bordeaux, Burgundy, the Rhône Valley, Languedoc-Roussillon, Beaujolais, the Loire and Alsace.
Wines of Europe; including Italy, Spain, Germany and Portugal.
Wines from the rest of the world; including Australia, California, South Africa, Chile, Argentina and New Zealand.
Speciality wines; including rosé, ethical, skin-ferment and modified wines.
Wine production factors: location, climate, soil, grape variety, production, and maturation.
Trade and legal structures: trade bodies, relevant legislation and pricing.
Principal organoleptic characteristics: appearance, nose, taste, degree of maturity, style and quality.
The outcomes of this module:
Evaluate the key factors affecting the production, style, quality and commercial value of the principal European wines of the world.
Describe and analyse the organoleptic characteristics of the principal examples of European wines of the world.
Evaluate the key factors affecting the production, style, quality and commercial value of the principal wines from the rest of the world beyond Europe.
Describe and analyse the organoleptic characteristics of the principal examples of wines from the rest of the world beyond Europe.
Location
