WineMasters Class 4 - Wine course ranking higher than WSET 3
What you'll learn
- Learn about all wine regions, grapes, the winemaking proces and food parings in 8 seasons
- This complete course will help you achieve your (WSET) Wine diploma's
- Raking higher than WSET Level 3
- 8 seasons containing 48 episodes, 96 Wine & Food pairings, 48 Wine experiments
- You need te be a Wine & Food lover
- Have some basic Wine knowledge
Your teachers are Peter Richards MW - Master of Wine & Fredrik Lindfors - Best Sommelier of the Nordics 2017, who will teach you all about wines, wine regions, grapes, winemaking and food parings.
The Master Classes are ranked higher than WSET level 3
WineMasters Class Part 4
Part of a 48 episodes/ 8 seasons series covering all wine regions and grapes. 96 wine and food parings and countless wine making techniques explained, 48 experiments and lots of fun!
Austrian Whites (free preview of S1 by Christy Canterbury - Master of Wine & Andreas Larsson - World's Best Sommelier 2007)
Austria makes some of the greatest dry white wines on the planet, both in terms of value and overall quality. The Danube River going through the north-eastern part of the country provides ideal conditions for the rock star white grape varieties Grüner Veltliner and Riesling. You will learn to train your palate and all about the Austrian wine regulations, one of the strictest wine laws in the world and be surprised about two wine and food pairings. To better understand the blind tastings in this episode try to taste a good Grüner Veltliner and Riesling from Austria.
Chile is considered a ‘New World’ wine country, but it has a long winemaking history, the very first grapevines date back to the 1500s. Later, French grapes were introduced which now produce some of the greatest wines in the world. The unique geographical situation of Chile creates ideal microclimates for grape growing. In our experiment we discuss different types of bottle closures.
So far, most Chilean wine has remained phylloxera free. It is isolated from the rest of the world by the Atacama Desert to the north, the Pacific Ocean to the west, and the Andes Mountains to the east.
Chile can essentially be split up into 3 major zones: North, Central, and South. The North and South are the frontier regions, where some of the most innovative winemaking is happening.
The Central area is the most classic wine-growing area, with hundreds of years of winemaking history and is also home to Chile’s largest producers – this is where you’ll find the regions like Aconcagua, Maipo, Colchagua, Cachapoal, Curico and Maule. There are exciting things happening here too, as vineyards push into the Andean east and Pacific west.
We recommend trying different varieties from different areas to discover unique wines from ungrafted vines and a hugely diverse, historic wine making nation.
Sherry • Andalusia
Sherry is one of the most historic wines in the world. As sherry comes in so many styles, which we’ll all discuss from light and dry to rich and sticky sweet, there is always a suitable sherry wine to pair with your dish, whatever it is. We’ll demonstrate the famous and unique ageing system, called Solera, in our experiment.Sherry might well be one of the most undervalued wines made in the world today. We recommend trying different styles and you will learn to appreciate these wines! Since there are so many different styles you can even fit a sherry with every course.
The Diversity of Italy
Italy is home to a huge number of indigenous grape varieties, estimated between 400-2000. We’re going to take you from the north Trentino-Alto Adige, to the midlands of Umbria, Marche and Abruzzo and ending in the heel of Italy: Puglia, to discuss the wines made from some of the better and also less known native grape varieties. And in our experiment, we’ll explain the wine term extraction. Try as many native Italian varieties as possible to get a better understanding of their historical background and it will help you navigate through this complex wine country.
Along the Mosel and the Rhine, we find Germany’s most celebrated grape variety: Riesling. Riesling is an aromatic grape with naturally high acidity that can produce very different styles of wine. We’ll explain the German Wine Law and classifications, plus other wine terms to help you reading and understanding wine labels. In our experiment it’s about the balance of sugar and acidity in wine. We recommend trying different styles of Riesling, go to your wine store and read the labels. It is fun to invite friends and taste different styles from 1 producer or the same style from different producers. It’s educational, honest – and enjoy discovering the diversity of Riesling.
Bordeaux Left Bank
The Bordeaux Left Bank lies close to the Atlantic Ocean and along Gironde river. Vineyards receive more rainfall and soils are gravellier than the Right Bank. Cabernet Sauvignon is dominant as it benefits from the warm gravels and drainage to ripen fully. The finest wines were listed in the classification of 1855 which we’ll discuss, and in our experiment, we’ll talk about ageing ability. Prices for Bordeaux can be sky high and the best wines can be hard to find. But you can find some altogether more affordable treats by looking in less celebrated areas or vintages, or classifications, like for 3rd to 5th growth wineries or Cru Bourgeois. It’s well worth getting to know this unique region.
We’ll be diving into the world’s most famous sparkling wine: Champagne, made from Chardonnay and/or Pinot Noir and Meunier. The magic of Champagne – its bubbles – was originally considered an undesirable fault. But it’s the result of natural fermentation – or re-fermentation, as yeasts transform grape sugars into alcohol and carbon dioxide, which we’ll demonstrate in our experiment. In victory or in defeat there is always a reason to open up Champagne. From dry to sweet and from vintage Champagne to Blanc de Noirs we recommend trying different styles to get a better understanding of the descriptions of these various types of Champagne.
Who this course is for:
- (WSET) Wine Students
- Wine Course Students
- Sommelier Certification Students
- (Student) Sommelier
- Wine Scholar
- Wine & Spirit Education
- Wine & Food Lovers
Peter Richards is a writer, broadcaster and Master of Wine. Known for his enthusiastic and authoritative style, Peter is in global demand as a presenter, broadcaster, event host and podcaster.
Peter is a familiar face from his twelve years presenting on BBC1’s Saturday Kitchen – the longest running Saturday morning show in UK TV history, which goes out to up to three million thirsty viewers. His broadcasting work is varied and credits include Sky One, BBC1, BBC2, ITV1, UKTV, ESPN, Amazon Prime, Food Network, Google Play, iTunes, TalkRadio and BBC Radio.
Fredrik Lindfors is only a little more than 30 years old, but he has already experienced the wine world when it is at its most exciting. As chief sommelier at the Grand Hotel and responsible for the hotel's historic wine cellar, he meets customers who are just content with the extraordinary. That challenge triggers him. So does the competition. He has been named Sweden's best sommelier two years in a row. Still, it's just the beginning.