Course curriculum

  • 01

    Introduction

    • Welcome Letter

    • Getting Started

    • About Your Instructors

    • Schedule

    • Level 2: Specification
  • 02

    Module 1: Tasting Technique and Pairing Wine with Food

    • Systematic Approach to Tasting

    • Session 1
  • 03

    Module 2: Factors influencing the production of red wines and Pinot Noir, Zinfandel/Primitivo

    • Session 2

    • Discover the Art of Wine Making
  • 04

    Module 3: Factors influencing the production of white, sweet and rosé wines Riesling, Chenin Blanc, Sémillon/Semillon, Furmint

    • Session 3

    • WSET 3 Minute Wine School: Germany

    • WSET 3 Minute Wine School: South Africa

    • WSET 3 Minute Wine School: Loire
  • 05

    Module 4: Chardonnay, Sauvignon Blanc, Pinot Grigio/Pinot Gris, Gewurztraminer, Viognier, Albariño

    • Session 4

    • WSET 3 Minute Wine School: New Zealand

    • WSET 3 Minute Wine School: Chablis

    • WSET 3 Minute Wine School: Alsace
  • 06

    Module 5: Merlot, Cabernet Sauvignon, Syrah/Shiraz

    • Session 5

    • WSET 3 Minute Wine School: Bordeaux

    • WSET 3 Minute Wine School: California

    • WSET 3 Minute Wine School: Rhone

    • WSET 3 Minute Wine School: Australia

    • WSET 3 Minute Wine School: Sud de France
  • 07

    Module 6: Gamay, Grenache/Garnacha, Tempranillo, Carmenère, Malbec, Pinotage

    • WSET 3 Minute Wine School: Rioja

    • WSET 3 Minute Wine School: Argentina

    • WSET 3 Minute Wine School: Chile

    • WSET 3 Minute Wine School: Spain

    • Session 6
  • 08

    Module 7: Cortese, Garganega, Verdicchio, Fiano Nebbiolo, Barbera, Corvina, Sangiovese, Montepulciano

    • WSET 3 Minute Wine School: Italy

    • WSET 3 Minute Wine School: Chianti
  • 09

    Module 8: Sparkling wines, Session 8 Fortified wines

    • Session 8

    • WSET 3 Minute Wine School: Champagne

    • WSET 3 Minute Wine School: Sherry

    • WSET 3 Minute Wine School: Port