sign in sign up
<<
Home , Sommelier

z z Introduction

The Course Syllabus is intended to give candidates studying for Court of Master Sommeliers courses and examinations an overview of the depth of knowledge required to achieve the standard to pass the various examinations.

Candidates should have an increasing depth of knowledge of the subject matter as they progress to each level of qualification.

The Syllabus gives an indication of the type and depth of the subject that is likely to be found at each level from fundamental knowledge and skills at the introductory and Certified level, to in depth and specialist knowledge and skills at the Advanced and Master Sommelier Diploma levels.

******** Introductory Certificatez Certified Sommelier Advanced Certificate MS Diploma

• Factors affecting climate. • Identify Grand Cru • Yields per hectare for AC • % plantings of . Importance of the Vosges. varietals and sites. Alsace & Grand Cru. • Specific villages with • Sub districts. • Required levels for VT Grand Cru and Clos sites. • Location of best & & SGN . • Soil diversity. variety of soils. • Principal producers and • Yields for different quality • Grape varietals. sites levels. • Appellations of Alsace: • Crémant production styles • Minimum potential Alsace Grand Cru and grapes. levels for VT & Alsace Crémant SGN wines. Communale, • . Lieu dit • Principal producers and • Styles of VT & SGN sites. • Labelling terms. • Latest developments & updates Introductory Certificatez Certified Sommelier Advanced Certificate MS Diploma

• Factors affecting climate. • Well known 1st, - 5th • All classified growths and • Location/ communes of • Soil types. classified growths from the their communes from each principal Châteaux and • Production & ageing Médoc, , St Émilion AC Médoc,Sauternes, St position in ranking techniques and Pessac Leognan. Émilion. system. • Botrytis wine production. • Location of top Bordeaux • Wines of smaller districts. • Top vintages and off • Barrique fermentation/ageing. properties • St Émilion Classification. data. • Districts, sub districts & • Cru Bourgeois classification. • St Émilion satellites. • Principal producers all location. • Styles of wine from smaller • Pomerol Châteaux. districts. • Classification system 1855. districts. • Sauternes & Péssac • Latest developments. Bordeaux • Top Médoc chateaux and • All Bordeaux sub districts. Léognan, Châteaux & location. Eg:Loupiac, Cadillac, St. Croix communes. • St Émilion classification. du Mont, Fronsac, Loupiac. • Côtes de Bordeaux • “A” category St Émilion • Individual commune names in classification. Châteaux. principal districts. • Bourg / Blaye wines. • Top Pomerol Châteaux • Classic vintages. • Characteristics of the wines. • Grape varietals. • Vintages 30 years & their • Blending - Importance of characteristics. in the blend. • Principal producers and • Styles of wine from principal sites. production districts. • 2nd labels from classified • Quality levels, AOP, IGP sites. • Labelling terms. • Trade structure. En primeur, Negociants. Introductory Certified Sommelier Advanced Certificate MS Diploma Certificatez

• Climatic influences. • Smaller production • Specific climatic influences. • Differentiate between Lieu dits • AOP districts & location. districts. ie. • Grand Cru/ 1er Cru wines from and Premier Cru. • Permitted Grape varietals. St Bris, Irancy, Montagny, principal AC’s. • Noted Clos sites. • Soil types. Bouzeron. • Villages entitled to use certain • Noted producers linked to • Production & ageing Givry, Mercurey, Pouilly AC’s. ie: Pouilly Fuissé specific wines/ sites. techniques Traditional / Fuissé & St. Veran. • Pouilly Fuissé Cru’s. • Principal vintages and off Macération Carbonique. Mâcon villages • villages. vintages of last 30 years. • Quality levels - Generic, • Classic vintages. • Characteristics of the wines. • Latest developments & District, Villages, • Vintages - Characteristics. updates. • District & wines of Chablis • Principal producers and sites. Burgundy & quality levels. • Principal communes of the Côte d’Or & location. • Premier Cru & Grand Cru wines of Côte d’Or. • Location of Mâcon villages & Côte Chalonnaise districts • Beaujolais Cru’s. • Labelling terms. • Structure of trade. Introductory Certified Sommelier Advanced Certificate MS Diploma Certificatez

• Climatic influences. • Yields and extraction • - Training etc. • All Grand Cru and Premier Cru • AC & sub amounts. • Grand Cru villages & classifications. districts. • Bottle sizes & volumes. locations. • Special Club producers. • Permitted grape • Quality marques from • Contribution of each • Characteristics of vintages in varietals. leading producers. varietal. past 30 years. • Soils. • Coteaux Champenois • Amounts of Dosage in • Quality marques from top • Production methods. wines. different styles. Champagne producers. • Styles. • Classic vintages 10 years. • Bottling terms. • Latest developments & updates Champagne • Qualities. • Single • Labelling terms. . • Bottle sizes. • Specific factors affecting climate. • Characteristics of the wines. • Vintages- Characteristics. • Principal producers and sites. Introductory Certified Sommelier Advanced Certificate MS Diploma zCertificate

• Methods of production. • Wines & grape varietals • Quality levels of principal • Principal producers and ie: Traditional, Charmat, used in principal sparkling wines eg. DOCG, sites for internationally Ancestral. sparkling wines produced DO, Qualitäts Sekt. known sparkling wines. • Terms used to denote in major wine countries . • Traditional production Prosecco of methods. production in other eg: Méthode Dieoise , Alta Langhe countries. Méthode Ancestrale Tasmania • Alternate Appellations for • Specific factors affecting New Zealand Sparkling sparkling wines. – Crémant, climate. USA Wines etc. • Characteristics of the South Africa • Principal sparkling wines of wines. UK other European countries. • Vintages – Characteristics. • VDP Sekt regulations. • Sparkling wines from world • Maturation periods for all • Vintages for principal countries – Australia, New quality levels and types. sparkling wines. Zealand. • Latest developments & updates. Introductory Certified Sommelier Advanced Certificate MS Diploma Certificatez

• Climatic influences. • Principal wines from: • Specific climatic • Soil composition in various • Principal soil types . Coteaux du Layon, influences. districts. • Districts & sub districts of Savennières • Cru’s and • Notable producers in all the region. Central Vineyards ageing requirements. districts. • Principal grape varietals & Anjou - Saumur • Soil types in / • Coteaux du Layon wines produced from them. Touraine Pouilly vintages. • Styles of wine. Muscadet • Villages in Layon. • Latest developments & • Principal AOP’s. • Grape variety synonyms. • Characteristics of the updates. Loire • Labelling Terms. • Sur lie ageing requirements. wines. • Smaller AC’s of the Loire & • Vintages – Loir & wines produced. Characteristics. For example: St Pourçain, • Principal producers and Cheverny, Orleans. sites. Introductory Certified Sommelier Advanced Certificate MS Diploma Certificatez

• Climatic influences. • Principal estates in • Climatic influences – Mistral • Soil types throughout region. • Districts & sub districts Châteauneuf du Pape. • Côtes du Rhône village • Effects of Geographical of the region. • VDL & VDN wines names. features - ie: Alps, Dents du • Principal grape varietals produced in region & • Permitted Grape blends for Montmirail. & wines produced from grapes used. principal AC’s. • Climats of the Rhône. them. • AOP’s of S Rhône • Smaller Rhône AC’s. • Principal producers and wines • Blends of grapes South varietals & styles. eg Côtes de Tricastin, • Vintages – Characteristics. Rhône. • Principal sites in North Côtes de Luberon etc • Latest developments & Rhône • Styles of wine. Rhône. (Hermitage, Côte • Characteristics of the updates. Valley • Principal AOP’s. Rotie) wines. • Labelling Terms. • Cask sizes and ageing. • VDN & VDL wine • Notable producers and sites production. . Introductory Certified Sommelier Advanced Certificate MS Diploma Certificatez

• Climatic influences. • In depth knowledge of • Jura – varietals wines and • Specific villlages of Côte • Principal wines of : wines of: production techniques of de Provence. Provence, Languedoc, Bergerac, Monbazillac, / Vin de Paille. • Jura districts. Roussillon, Bergerac, Pécharmant,Fitou, • Savoie, wines and varietals • Languedoc Cru’s. Madiran & Cahors. Cahors, Madiran, • Languedoc. • Styles of VDN / VDL • Varietals used in principal Corbières, Jura, Gaillac. Major & minor AC’s and wines. wines and styles / qualities • Vin de Paille wines. varietal / styles of wine. • Principal producers and of wines produced. • Provence & sub regions • Sub districts of principal wines from all smaller South of • VDN & VDL wines of South and wines. Languedoc AOP’s. districts of . France France. • Varietals / blends. • Roussillon, Gaillac, Bearn, • Characteristics of native • Vin de Pays districts and Jurançon, Irouleguy, grape varietals and locations. • Bergerac & AC’s within. composition of wines • Characteristics of the wines associated with these • Specific factors affecting grapes climate. • Savoie Cru’s. • Vintages – Characteristics. • Latest developments & • Notable producers and updates. sites. Introductory Certified Sommelier Advanced Certificate MS Diploma Certificatez • Climatic influences. • Specific ageing • Climatic influences. • Principal producers and sites + • Quality structure for Spain. requirements for • Specific names / locations of notable wines. Vinos de la Tierra, DO DOCa wines. Vinos de Pagos and location. • Geographic influences on producing Vinos de Pagos. • DOCa’s of Spain. • Smaller districts in Southern regions (Rivers, mountains, coastal) • Wine districts of Spain & • Quality hierarchy – Rioja, Spain and wines produced. • Vinos de Pagos – Location wines and location. Priorat. • Factors affecting climate. grapes. • Principal varietals and • Sub districts of Rias Baixas, • Specific characteristics of the • Cava de Paraje Calificado Producers synonyms of grapes. Navarra, Penedes & Priorat wines. and estates. ie:, Mazuelo (Vino de Pueblo) • Vintages - Characteristics. • Corpinat producers. Spain • Wine ageing regime & • Location of and wines • Styles of wine produced in Toro, • DO zones in Balearic & Canary terms. produced in: Rueda, Montsant, Somontono, islands. • Principal wines of main , Penédes & Castilla La Mancha. • Styles of wine and grape varieties wine districts. Montsant, Toro, Rueda, • Principal producers and estates used in the following districts: Rías Baixas, Navarra, Rioja, Toro, Bierzo. Txakolina, Bullas, Mentrida,Alella, Ribera del Duero, Penedes, Empordà, Terra Alta, Conca de Rueda, Priorat, Valdepeñas. Barberá, Costers del Segre, • Styles of wine and varietals Arianza, Campo de Borja, Cigalas used. & Uclés. • Cava wine production. • Principal vintages of last 10 years. • Labelling terms. • Producers, estates & principal wines. • Latest developments & updates. Introductory Certified Sommelier Advanced Certificate MS Diploma Certificatez

• Climatic influences. • Grape varietals used to • Garrafeira,Reserva wines • Synonyms for Portugese • Quality structure. produce principal Maturation requirements. varieties. • Wine producing districts wines. • Minho sub districts. • Portugese ageing – VR & DOC. Douro, Bairrada, Dao, • Transmontano VR – DOC’s requirements, for example • Location of districts. Vinho Verde & Setubal. • Duriense VR - Seleccionada, Colheita. • Principal grape varietals. • Ageing terms & regime. Douro classification & terms • Sub-regions of DOC districts. • Wines & production in : • Beiras VR – DOC’s • Wine districts and wines of Dao, Minho, Douro, • Lisboa VR – DOC’s Azores. Portugal Bairrada, Alentejo, • Alentejo VR – DOC’s • Douro table wines and Colares & Setúbal. • Tejo VR & sub districts producers. • Wine labelling terms. • Terras do Sado VR & districts • Producers sites and principal • Algarve VR – DOC’s wines produced. • Açores VR • Latest developments & • Madirense DOC updates. • Factors affecting climate (specific) • Characteristics of the wines. • Vintages – Characteristics. • Principal producers and sites. Introductory Certified Sommelier Advanced Certificate MS Diploma Certificatez

• Climatic influences • DOCG’s in each region. • Climatic influences (specific) • Soil composition and climate Quality structure IGT, • Ageing requirements and • Production techniques of of all regions. DOC, DOCG. specified terms eg: principal wines – Varietals / • Minimum / maximum • Wine producing districts Riserva, - Superiore, for blends, ageing requirements. alcohol contents /ageing & location. principal red wines. • Sub-districts of wine areas - requirements of principal • Principal grape varietals Barolo, , Navarra, Barolo, Barbaresco DOC/DOCG wines. and regions. , Vino Nobile, • Wines from smaller areas: • Specific DOC/ DOCG in • Principal wines of each Brunello di Montalcino. Liguria, Fruili, Trentino, Southern Italy. Italy region and varietals • Sub-districts of Chianti. Marema, Bolgheri, Marches, • Principal producers and used in production. Umbria, Lazio, Campania, wines produced in all • Production methods – Basilicata, Apulia, Abbruzo. regions. Recioto, Ripasso Molise, Sicilia &, Sardinia. • Grape varieties native to Amarone, Vin Santo. • Specific factors affecting southern Italy. • Labelling terms. climate. • Vintages 20 yrs DOCG wines. • Prosecco quality levels • Characteristics of the wines. • Super Tuscan and 2nd wines. & production methods. • Vintages – Characteristics. • Passito style wines. • Principal producers and sites. • Latest developments & updates. Introductory Certified Sommelier Advanced Certificate MS Diploma Certificatez

• Climatic influences. Effects • Location of principal wine • Climatic influences. • Principal producers and wines/ of climatic conditions on villages and the • In depth study of all sites. wines. appropriate anbaugebeit. anbaugebeit. • Monopole sites. • German quality structure • Labelling terms: Classic, • Quality structure AP no. • Soils of principal sites. Qualitätswein, Selection. • Landwein nomenclature. • Min ageing requirements for Pradikatswein. • VDP structure. • VDP grading of wines & Grosses Gewächs wines. • Anbaugebeit & location. Erste Lage, approved varietals. • Parentage of common crosses. • Production terms. Grosse Gewächs etc. • Vine crossings • Principal villages and sites in all Einzellage, Grosslage, • Required sugar levels anbaugebeit. Germany Bereich, Ortswein, Sekt, (Oechsle) for QmP grades. • Vintages for past 20 years. estate bottling. • Principal producers and • Latest developments & updates. • Principal grape varietals sites. and crossings. • Notable wine villages in the districts of Mosel, Rheingau, Pfalz, Rheihessen. • Soil structures, Mosel, Rheingau. • Labelling terms indicating style ie: Trocken, Halbtrocken • Introduction to VDP structure & terms . Introductory Certified Sommelier Advanced Certificate MS Diploma Certificatez

• Climatic influences. • DAC districts and • Approved varietals in DAC • Principal sites in Wachau, (Pannonian effect) location. regions. Kamptal, Kremstal • Austrian quality structure • Wines produced. • Principal producers and • Soils of various regions Qba & QmP. • Wine terms. sites. • Producers /sites all areas • Define Ausbruch / • Traditionsweingüter and • Erste Lage sites Strohwein. Erste Lage Sites • Production regions. • Austrian Sekt production, • Native Austrian grape varieties • DAC quality structure & quality hierarchy and and crossings - /regions Austria levels. maturation periods. planted. • Wachau quality terms. • Vintages 10 yrs • Principal grape varietals • Latest developments & & production districts updates. where best grown. • Labelling terms . Introductory Certified Sommelier Advanced Certificate MS Diploma Certificatez

• Climatic influences • • Quality wine system. • Quality structure for production. Samos, • Detailed knowledge of Production areas and grape varietals quality wines Santorini used. • Principal regions and • Techniques of production unique to Greece. (Retsina, Training of location on map. vines – Santorini) • Grape varietals • Principal producers and sites .(Lesser known districts MS level) • Principal wines - • Climatic and soil factors. Naoussa, Slopes of • Latest developments & updates. Greece Meliton, Nemea, Mantinia, Patras, Samos & Santorini. • Labelling terms. Introductory Certified Sommelier Advanced Certificate MS Diploma Certificatez • Hungary: Production of • Principal wine district • Central & Eastern Europe • Switzerland wines. of Bulgaria and • Wine producing districts • Quality structure of Swiss wines. • Grape varietals. Romania. and principal wines ConfidenCiel wines. • Qualities of Tokaji. • Eastern European produced in Bulgaria, • Smaller Areas of Production & grape varieties and Romania, Slovenia & wines, Zurich, Schaffhausen, where grown. Hungary. Ticino & Bundner Herrschaft. • Grape varietals & native • Grape varietals used. vines. • Central & Eastern Europe • Principal producers and • Slovenia, Croatia, Bulgaria, Europe sites. Romania, & Hungary. • Switzerland • Wine districts and principal • Principal areas of grapes. production and varietals • Notable producers. (Tokaji) used. - Lake Geneva, + sub • Quality terms. districts, - Neuchatel, • Native grape varieties. Rhône valley. • Principal vineyards and villages in • Cantons where Tokaji. (Classified vineyards) production areas are • Vintages for Tokaji. located. • England & Wales • England & Wales • Vineyard sites and principal wine • Principal vineyard sites in • Latest developments & updates. England & Wales by county. Introductory Certified Sommelier Advanced Certificate MS Diploma Certificatez

• Climatic influences. • Zones. • Production & Blending • Geographical features of • Wine producing states • Regions regimes. Australia. and influence on wine and production regions. • Principal producers / • Tasmania wine districts. producing areas. • Quality framework & wines by region. • Sub regions within wine • Principal soils of major regions. categories. zones. • Grape varietals • Principal producers and • Advanced vinifcation practices associated with sites. and regulations for example particular regions of • Vine classification by Acidifcation, Australia production. age. (Barossa) De-alcoholisation • Wine Zones, Regions, RS requirements/ ageing • Sub-regions of all districts. • SE Australia Super zone. requirements Rutherglen • Principal producers and wines all Muscats. districts. • Tasmania sparkling wines. • Latest developments & updates. Introductory Certified Sommelier Advanced Certificate MS Diploma Certificatez

• Climate & Soils. • Appellations – N/ S • GI system and regions. • Geographical features of • Wine producing regions. Island. • Sub districts of wine NZ and influence on wine • Grape varietals associated regions. producing areas. with particular regions of • Principal producers and • GI System, districts and production. sites. sub-districts. • Principal grape plantings. (all regions) • Principal producers and New Zealand estates/ – Locations. • Latest developments & updates. Introductory Certified Sommelier Advanced Certificate MS Diploma zCertificate

• Climatic influences . • AVA’s associated with: • Sub districts of wine regions. • Major producers & • AVA principles. Sonoma, Napa, • Principal producers and sites. varietals grown. • Climatic conditions West Monterey & Santa • Specific Climatic influences. • Principal vineyards and • Ontario wine regulations. (VQA) Coast. Barbara. location. (DVA) • Principal wine districts of • Principal wine districts • AVA’s of New York State – • Wine producing regions of California & varietals of New York state - Finger lakes, Hudson associated with these Finger lakes & Long Canada & sub - districts of the Ontario area, Niagara peninsula Valley, N Fork, Long Island areas.- island. & British Columbia. & Hamptons. United States Napa, Sonoma, • Principal varietal of Canadian • Labelling regulations. – & Canada San Francisco Bay area, areas. USA. Monterey, Santa Barbara & • production. • Canadian wine law and Paso Robles. • Appellation system. VQA’s. • Principal wine districts of • AVA’s of California. (by district) • Technicalities of Icewine Oregon.-varietals produced, • Smaller regions of California – production. Willamette, Colombia Mendocino, Lake, Livermore, St • Vintages for Icewines. Valley & Walla -Walla Luis Obispo, San Joaquim, • Latest developments & • Principal wine districts of South Coast, Central Valley & updates. Washington. Sierra Foothills. Colombia Valley, Walla – • Major producers in each district Walla, Puget Sound & varietals produced. &Yakima Valley. • All AVA’s of Washington / • Climate related to Oregon. topography. Introductory Certified Sommelier Advanced Certificate MS Diploma Certificatez

• Climatic influences . • Sub districts of Chilean • Uruguay – VCP Labelling • Geographical features of Chile. • Climate of South America wine regions. regulations & terms. Argentina, Brazil Uruguay and & Topograhical influences. • Sub districts of Mendoza. • Regions & Varietals. Mexico influence on wine producing (Andes – Pacific) • Argentinian native • Brazil – Districts of areas. • Chile Wine laws. varietals. production & Varietals. • Soils in principal regions. • 5 Wine regions of Chile & • Mexico – Districts of • Wine production at altitude and sub districts. production & varietals. effects. • Key districts – Casablanca, • Principal producers and • Climatic effects of production areas Maipo & Rapel. sites. • Principal districts and sub districts South • Principal varietals of Chile Chile, Argentina, Uruguay, Brazil, America & Argentina. Mexico. • Regions & varietals grown. • DO areas of all South American countries. • Principal producers and locations. • Notable vineyards of Chile and Argentina. • Wines produced including prestige labels. • Laws regarding ageing terms. • Native grape varieties to include Criollas. • Latest developments & updates. Introductory Certified Advanced Certificate MS Diploma Certificatez Sommelier

• Climatic influences. • Districts within major • Districts outside WO • Geographical features influencing (Oceans and mountain wine regions: areas. production in SA. (Mountains / ranges) Coastal, Breede River • Wards of principal Oceans / Rivers) • Wine law & labelling • Labelling terms such districts – Stellenbosch, • Climatic effects. regulations. (WO) as Cape Classique, Paarl, Walker Bay, • Location of wards in all WO • Climate & soils. Cape blend. Olifants River, Darling, districts. • Structure of wine Swartland & Klein • Principal producers and sites. production. Karoo. /Principal wines. (All regions) South Africa • Geographical units, • Principal producers and • Vintages 10 years. Regions,Districts, Wards sites / Principal wines • Latest developments & updates. & Estates. produced. • Principal wine regions of (Stellenbosch/ Elim / the Western Cape. Walker Bay / Swartland) Stellenbosch Franschoek, Paarl, Constantia, Walker Bay & Elgin. • Varietals associated with production areas. Introductory Certified Sommelier Advanced Certificate MS Diploma Certificatez

• China: • Geographic and climatic • Principal districts and factors of production in China. location. • Chinese wine districts and Native grape varieties. principal grapes grown. • Wine districts of Middle • Principal producers and wines. East. • Production districts and wines Lebanon. of Israel, Turkey, Cyprus, Other New Cyprus. Lebanon. World • wines – Wines Production and quality levels. Introductory Certified Advanced Certificate MS Diploma Certificatez Sommelier

• – Location, Soils, • Sherry - VOS & VORS • Sherry Pagos (Finos) • Climatic effects of production varietals, designations. • Detailed production techniques – areas. (Sherry Port & Madeira) • Production methods. fortification, sweetening, colouring • Effects of geographical features • Wine types. • Port sub – districts. etc. and soils. • Recent Port vintages. • Sherry styles & ageing • Principal vineyard sites (Pagos) in • Port – Douro region and designations. Sherry. production centres. • Madeira ageing and • Port Viticulture & Vinification • Technical issues of production. • Soils. designations. • Vineyard rating system. (all wines) • Permitted varietals. • Single quintas of major Port • Port Quintas and proprietors. Fortified • Production methods. houses. • Quinta classification system Wines • Port types ageing & • Principal vintages 1970 – to date elements A-F. qualities. • Madeira producers. • Translate production and • Key styles : 3, 5,10, 15 year, vinification terms. • Madeira: Topography & Fresqueira, Colheita. • Ageing requirements (all wines) climate. • Aromatised wines. eg. • Regulations regarding production • Soils. • Vin de Liqueurs – Floc, Ratafia, • New styles of wines. (eg. Anada, • Permitted varietals. Pineau de Charente En Rama etc) • Production methods. • Vin Doux Naturels ACs and types. • Other Fortified wines: for • Madeira styles. • Moscatel de Setúbal. example production details of: • Australian Muscats. Malaga, Montilla. • Vin de Constance • Commandaria wines • Styles, Grapes. • Montilla wines, styles, grapes & production methods Introductory Certified Sommelier Advanced Certificate MS Diploma Certificatez

• Principals of distillation. • Identify specific spirit • Production / qualities of: • Rum production and • Methods of production and types eg . Flavoured spirits: Pastis, principal types / qualities of the following • Islay whisky. Ouzo, Raki Akvavit, Producers. products. • Fine Champagne. Flavoured vodkas. • Eastern European spirits / • Scotch Whisky. (Malt – • Armagnac. • Fruit - eaux de vie. Brands/ producers. blended) • Marc/Grappa. • Marc- Grappa. • Fruit Eau de vie • Irish Whiskey types and • Tequila & Mezcal. • Mezcals. production. production. • Eau de vie. (Fruit spirits) • Principal Spirit producers Names used in different Spirits • US Whiskey types. / brands (All types). producing countries. • Cognac – Qualities,blending & • Technical details of ageing. production of major spirit • Armagnac - Qualities, brands. blending & ageing. • Regulations regarding • Calvados - Qualities , blending production. & ageing. • Location of distilleries – • Tequila. Scotland. • Gin. • Styles and ageing • Vodka. requirements of principal • Rum. spirit types. • Terms used in production of each of the above. Introductory Certified Sommelier Advanced MS Diploma Certificatez Certificate

• Principals of liqueur • Knowledge of liqueurs by • Knowledge of liqueurs by type colour & flavour. production. type colour & flavour. • Brands/ producers of aperitif wines and bitters. • Extraction of flavours. Fruit. • Ability to recommend. • Terms used: Triple sec, Citrus. • Service requirements. Compounding. Herb – single & compounded. • Use of liqueurs and aperitif wines in and mixed • Service terms: Frappé. Bean & Nut. drinks. Flower. Aperitif Non classified. wines • Ability to recommend. Liqueurs & • Aperitif wines and bitters. Bitters Principal flavours/ ingredients. Introductory Certified Sommelier Advanced Certificate MS Diploma Certificatez • Climatic influences. • French terms for viticultural • Soil composion of all wine producing regions and its effect on • Basic principals of viticulture. and vinifcation processes. grape producon. • Effects of climate, aspect, For example. Buttage, • Climac effects of grape producon ie:Height above sea level, fogs, planting regimes. Passerillage, sun exposure. • . , Mutage, Pigeage, • Technical knowledge of the effects of various vine diseases and • Vine types: V. Vinifera,/ Labrusca. Remontage. ailments and preventave measures used to combat them. Crossings, Clones, Hybrids. Nematodes, Mealybugs, Crown gall, Bacterial Blight, Fanleaf • Grafting principles. degeneraon virus, Black rot, Esca, Floresence Dorée, • Training styles and effect. (phytoplasma diseases) Pierces disease, Leaf Roll, Eutypia. Viticulture • Life cycle of vineyard. • Understanding vine spacing, pruning; Trellising: • Frost prevention systems. • Technical knowledge of wine making procedures, Terms used, & • Vine diseases and pests. Effects of use. (eg: Reverse osmosis, de-alcoholizaon, fining & Vinification • Harvesting – Botrytis. Passerillage filtraon methods) • Alcoholic fermentation. principles • In depth knowledge of wine ailments and effects on wine. & Practice. • Natural, Organic and making techniques and • Terms: Chaptalisation (where terms. practiced & forbidden) • Barrel sizes and ageing requirements in wood/bole. • practice: Terms used • Effect of screwcaps on ageing. such as Vin de presse Rebèche, Vin de Goutte, carboniqe, . • Sur lie ageing. • Effects of – regimes. • Tartrates. Introductory Certified Advanced Certificate MS Diploma Certificatez Sommelier

• production: • Food & Beer Pairing. • Malt types and production techniques. ingredients, - methods • Beer types. • Best known hop varieties. define equipment, used, for • Belgian speciality • Brewing practices: Dry Hoppping, Krausening etc example Mash tun & Copper. . • Principal beer types and production techniques from around • Terms used: Wort (Sweet – the world. For example Bitter) . • Lambic beers, • Hops: Types and use of. • Rauchbier, • Beer types: Ales, Lager, • Seasonal beers, Stout,Porter Weissbier, • Beers & Fruit beers. Gueuze • Conditioning practice - Pasteurisation (Keg, bottle Can) • Cask conditioning – terms: for example, Venting, tapping, Stillage,. • Cider production: Apple types, use of pears, Traditional production methods vs commercial practice. • Cider types . Introductory Certified Sommelier Advanced Certificate MS Diploma Certificatez

• Production methods. • Saké production terms. • Production areas. • Labelling terms. • Types of Saké. • Saké types and quality • Base materials. levels. • Brewing terms. • Official classification. Eg:Moto, Moromi, Shikomi, Shubo, Nihonshu-do, Kimoto, • Saké service and Yamahai, Toji Saké pairings with food. • Principal types of • Terms associated with Sake production. Introductory Certified Sommelier Advanced Certificate MS Diploma Certificatez

• Basics of food and wine pairing. • Match specific wines to dishes giving reasoned choice giving • Knowledge of varietal characteristics and effects vintages and producers which are man made. ie .Malo -lactic, Oak, • Effects of flavours: Matching or contrasting wines. • Principles of food and wine pairing. • In depth knowledge of best vintages and off vintages. • Effects of cooking on food flavours. • Pairings with other beverage products such as Beers, fortified • Effects of strong flavours wines aperitifs. • Difficult pairings.ie Vinegar, Chilli, Chocolate, Caramel. • Discuss alternatives to recommendations and similar wines. • Match specific wines to dishes giving reasons for • Formulate plans for staff training and promotion events. Food & choice • Customer skills- Handling complaints, Giving recommendations. Wine Pairing Introductory Certified Sommelier Advanced Certificate MS Diploma Certificatez

• Know the range of bottle sizes available and the • Perform all aspects of spreadsheet calculations in relation to volume of each. inventory documentation. • Relate the bottle size to the volume of glassware in standard use in ml and fluid ounces. • Understand purchasing systems for wholesale and importation • Calculate number of bottles to function work. of wines and spirits. • Perform simple calculations for mark up / selling price • Sales and promotion techniques. at given percentages of gross profit. • Staff training programmes. (Theory practice and tasting sessions) • Rewarding staff performance. Business Questions may be asked in both theory and practical • Fine structure. Aspects situations • Function wine list structure.

Testing of this area in both Theory and Practical examinations Introductory Certified Sommelier Advanced MS Diploma Certificatez Certificate

• Demonstrate effective • Demonstrate effective • Practical skills and recommendation: Demonstrate effective recommendation of recommendation of Aperitifs & Classic customer and selling skills. beverages. Cocktails. • Ability to deal with customer enquiries and complaints. • Food and wine matching • Recommend Wines, for each course of • Demonstrate professional practical skills in the following areas. with effective reasoning for a menu, to include dessert and Aperitif and preparation and service. (Comprehensive choices.(Complementary and fortified wines. knowledge of Cocktails and preparation methods) contrasting) • Recommendations to include: • Wine recommendations for all types of menu and cuisine. • Demonstrate professional producers and vintage knowledge. • Knowledge of foods which are difficult for pairings and suitable service techniques for still • Service of Spirits and Liqueurs. alternative beverages. Practical wine service. (Presentation, • Spirit types and producers. • Champagne and service. Opening Glassware choice • Product knowledge, flavour profile • Professional decanting practice. Service preparation and positioning) and service requirements of the • Digestif service. Aspects • Pouring beverages – above. • Equipment maintenance: Glassware, , service cloths Demonstrate professional • Food and wine pairing with effective ice buckets. practice. reasoning for choice. Ability to • Business aspects: Ability to calculate profit margins, Completion of • Carrying trays with drinks. recommend alternatives. inventory data, Calculate volume of beverage requirements. • Know and recommend a • Demonstrate the professional service • Training: Ability to prepare and lead an effective training range of aperitifs and of sparkling wines. programme to promote the sale of products. digestifs. • Recommendation – Types quality • Tasting and product identification: Taste, identify, and describe • Product knowledge. levels, alternative suggestions. beverages. Identify quality levels and origins. Flavour profile. • Opening, service, pouring and refilling. • Service requirements for all • Carrying of tray to serve and clear beverages. glassware Introductory Certified Advanced Certificate MS Diploma Certificatez Sommelier

• Understand the principles of • Identify principal classic • Identify a wide range of grape varietal charcteristics. deductive tasting. grape varieties by sight, • Orally describe wines in both a technical and marketing format. • Sight: Colour, hue, viscosity nose and palate. • Evaluate sight nose and palate using Court format. Signs of ageing. • Evaluate wines structure • Evaluate the aromas and flavours to include Primary, Secondary and • Nose: Identify principal aroma and finish. Tertiary elements. characteristics of principal • Identify any common • Evaluate the structure of wines (Alcohol, Acidity and Tannins) to a grape varieties. faults. quantative formula. • Palate: Understand taste • Comment on origin of • Comment on age characteristics. characteristics of principal wine and quality level. • Offer a constructive conclusion of the wine to include Style, Country Deductive grape varieties. - Primary, and region of origin, Quality level and age. (Vintage) Tasting Secondary & Tertiary Flavours. • EXAMINATION • Know and identify wine faults and the reasons for the fault. Fruit & Non Fruit flavours. Written evaluation 2 wines. for example,Brett, Oxidation, Reduction, Anisole spoilage. (TCA) • Structure:Understand the • Identify methods used in vinification to correct faults. princples of identifying structure in wine. Alcohol, • EXAMINATION Acid, Tannin, Finish. 6 wines to be orally described in a time framework of 25 minutes. • Conclusion: Appreciate the principles of summarising information gained in tasting to identify characteristics and identity of the wine.

• NO EXAMINATION