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COURSE OFFERINGS OVERVIEW COURSE: THE WORLD OF FINE WINE (1 day course) COURSE SCHEDULE Sensory classes Tasting techniques Other basic tastes and tactile sensations and their interactions Olfactory gustatory & tactile sensations in wine (flavour, aroma and taste) How to assess wine, learning and applying terminology to deliver an expertise A break of half an hour will be given to all students for a light lunch and snack Climatic regions, non- and South African Wine growing regions South Africa has approximately15 meso climates within its wine growing regions and globally the number is almost exponential. Main grape varieties of South Africa Characteristics Production methods Origin Tasting How to serve wines correctly Correct storage of wine Serving temperatures Aspects of wine service Food and Wine pairing (wine recommendations) A basic understanding of the principles of the harmony of food and wine will be covered here giving the learner the opportunity to ask questions around typical South African as well as foreign dish pairings with local wines and grape varieties. Course details Time: 09h00 to 17h00 every Tuesday Dates: October courses are full but bookings are being taken for November Venue: Stans Halt Tasting Room at the Roundhouse Restaurant, Kloofnek Road, Camps Bay Glen Cost: R900 incl. VAT


INTRODUCTION TO WINE ADVISORS COURSE (4 day course) WEDNESDAY Sensory evaluation Sensory evaluation is the appraisal of wine by the action of observing, smelling and tasting a wine using the sense organs of the eyes, nose and mouth. Learners will be taught how to judge the appearance, nose and palate of a wine in order to ascertain the quality of the wine. Important also are the standards of terminology used to describe the wine in a language which is understood by professionals and guests alike. In order to achieve this, the course will cover the following: • The basic tastes, tactile sensations and their interactions • Olfactory, gustatory & tactile sensations in wine (flavour, aroma and taste) • How to assess wine • Apply standards of terminology to deliver an expertise White wines This section of the course provides an overview of the white wine production of the world and the regions producing these wines both of single varietals and blends. This module will covers the elements of white wine service as well as several tasting exercises focusing on teaching the learner how to taste white wines. • Introduction into white wine production • World’s white wine producing regions • Elements of white wine service • Several tasting exercises THURSDAY Red wines • Introduction into red wine production • World’s red wine producing regions • Elements of red wine service • Several tasting exercises

FRIDAY Sparkling wines & Dessert wines • Introduction to sparkling and dessert wine production • World’s sparkling and dessert wine producing regions • Elements of sparkling and dessert wine service • Several tasting exercises

SATURDAY


Early departure from Cape Town visiting our partner wine farms for cellar tours, barrel tastings, wine tastings and lunch at one of the farms which are not normally open to the public, returning at the end of the day to Cape Town. Course details Time: 09h00 to 16h00 Tuesdays to Fridays Dates: September courses are full but bookings are being taken for October Curriculum: White wine production, red wine production, introduction to varietals, local and international wine tasting, food and wine pairing, estate visits Venue: Stans Halt Tasting Room at the Roundhouse Restaurant, Kloofnek Road, Camps Bay Glen Cost: R2500 incl. VAT excluding Winelands day R3000 incl. VAT and Winelands day


WINE ADVISORS COURSE (6 month course) This course is focused for hospitality and wine service. It is an intensive four month course with classes attended for full days on a Sunday and Monday. Once the course has been completed, the learners will have participated in over 280 lecture hours, more than any other wine course available to them in South Africa, giving them greater exposure to learning and most importantly the wines themselves. The course has a very practical element to it in that all South African wines are tasted alongside international wines, not for sake of comparison but for the sake of context and understanding the origins. Wine advisors are given assignments to complete on a weekly basis and these are a balance of presentations to the class and written work.

The Wine Advisors Course will cover the following: 1. Sensory evaluation • Basic tastes and tactile sensations and their interactions • Olfactory gustatory & tactile sensations in wine (flavour, aroma and taste) • How to assess wine and apply standards of terminology to deliver an expertise Virtually every wine list in South Africa is categorized by grape varietal. To keep in line with this approach to wine, we made our course offering as market-related as possible hence the use of a similar structure. The point of departure in every lecture is the grape varietal and from there we discover, through tastings and lectures, the differences and similarities of South African wines to wines from other parts of the world. We have chosen this structure not only to be relevant to the needs of the SA hospitality industry but also to give the students points of reference in the international world of fine wine when dealing with foreign visitors. The sensory evaluation course can be broken down into three learning modules: 2. Production and origin of the main white wines of the world in five categories Starting from light white single varietals and working their way through to the fuller bodied red blends; we hope to provide the learner with a good overview of the range of wines available in South Africa and in the world. This will be done through providing the learners with the opportunity to taste and learn from the most suitable 60 international white wines and 190 South African wines selected by Sommelier Jörg Pfützner. The range of wines includes: • Light aromatic varietals • Medium body white wines (single varietal) • Full body white wines (single varietal) • Medium body white wines blends • Full body white wines blends 3. Different production methods & origin of sparkling wines of the world France, Italy, Spain, South Africa 4. Production and origin of sweet wines of the world focusing on Germany France South Africa


5. Restaurant Praxis Service etiquette Wine service Spirit service Communication with guest Principles of the harmony of food and wine Wine sales & suggestions 6. Restaurant economics and marketing ABC Planning and conducting the wine program of a restaurant Storage &procurement Marketing mix & concepts 7. Production and origin of red wines of the world Production methods e.g. oaking Main classic varietals and regions of the world Light aromatic varietals Medium body red wines (single varietal) Full body red wines (single varietal) Medium body red wines blends Full body red wines blends 8. Production and origin of fortified wines of the world focusing on France Portugal South Africa 9. Production and origin of Spirits Aperitifs Digestifs 10. Production and origin of non alcoholic beverages Water Tea Coffee Course details Time: 9pm to 5pm Sunday and Monday for a period of six months Total hours: 280 hours Cost: R15 000 incl VAT per student including study materials and glassware


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