Wine Courses
- Level 1 -
Introduction (Coming soon)
Day course: 2hrs
Your first step toward understanding what can go wrong in a wine, and how to recognise and respond when it does.
Learn to make sure you’re drinking the real thing — just as the winemaker intended.
Save money and avoid those awkward moments at a restaurant or bar when your glass just doesn’t taste right!
- Level 2 -
Intermediate (Coming soon)
Day course: 6hrs
Identify and describe common wine faults by smell and taste.
Trust your instincts and never feel ashamed, stupid, or inferior in a restaurant (or bar) when your nose and palate tell you something is wrong—even if the wine server challenges your judgment or serves you an un-fresh fruit, vinegary, carelessly oxidised wine by the glass.
You will be able to improve your wine experience by knowing how to select wines on the supermarket shelves, how to store them and how to prevent “you” from being responsible for wine spoilage.
- Level 3 -
Advanced
2 Days course: 12hrs
Wine working professionals (myself included) encounter fewer cork taint issues today. However, the problem isn't always obvious, with cardboard aromas and muted fruit in the glass. We often face confusion when we need absolute clarity—after all, we have a service to deliver, and customers are counting on us.
In the course, we experience wine faults in isolation, one at a time. If you've ever wondered how Brettanomyces yeast affects light wines, or what oxidation smells like without volatile acidity, this course is for you.
Happy deviations - Natural wines Day course: 3 hours (Coming soon)
Imperfections or minor flaws enhance (or are intrinsic to) the tasting experience of wine created as an art form, and as in many aspects of our human life, imperfections can be attractive.
In low intervention wines, deviations and minor flaws can be enjoyed.
Let’s discover the differences between organic, biodynamic, natural and macerated wines (orange), as well as the line between tolerable flaws and serious faults in natural wines.