Introductory Course Syllabus
Topics Covered In The Introductory Course
- Quality of Wine and Perception of Taste
- Wine Production
- French Wines
- Appellation Controlee rules
- Wines of Alsace, Bourdeaux, Burgundy, Loire Valley, Rhone Valley
- Southern and Eastern France, Champagne
- Sparkling Wines
- German Wines
- Italian Wines
- Portuguese Wines
- Port and Port Production
- Madeira
- Spanish Wines
- Sherry and Sherry Production
- Eastern European Wines
- Other Wines of Mediterranean Basin
- Australian Wines
- New Zealand Wines
- South African Wines
- North American Wines
- South American Wines
- Beer Production, Cider & Perries
- Spirits, Cocktails, and Liqueurs
- Cigars and Cigar Service
- Wine Service and Salesmanship
Recommended Reading
- World Atlas of Wine by Hugh Johnson
- Sotheby's World Wine Encyclopedia
- The Oxford Companion to Wine by Jancis Robinson
- Vines, Grapes and Wines by Jancis Robinson
- Grossman's Guide to Wines, Beers, and Spirits
- Exploring Wine, 2nd
edition by Steven Kolpan, Brian Smith
and Michael Weiss (Wiley)
- Sales
and Service for the Wine Professional,
2nd edition by Brian
Julyan
- The Cigar Companion by Bati & Chase
- Decanter Magazine
- The Wine Spectator Magazine
