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Wine & Wine Service

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July 7, 2020 By Laurie Love

The Cabrillo College Wine & Wine Service course provides an introduction to wine for the beginning wine student, culinary student, wine professional, and consumer enthusiast. This course (CAHM 172A) together with the companion course CAHM 172B, Sensory Evaluation of Wine Varietals form the foundation of the Cabrillo Wine Program. Wine & Wine Service is required for each of the three wine Skills Certificates.

In this broad overview course, you will learn:

  • Wine history
  • How to read wine labels
  • Proper wine service
  • Basics of viticulture
  • Basics of winemaking
  • How to taste and evaluate wine
  • Food and wine pairing basics
  • Wine business basics

This online course is currently only meant to complement the live course being taught at Cabrillo College in Aptos, California. You can register here for the live course, and the online course is complimentary.

Wine & Wine Service – (CAHM 172A)
August 24, 2020 – December 12, 2020
Mondays 6:00 – 8:05 PM

For more information about the Cabrillo College Wine Program, our course offerings, and our Skills Certificates, please click here and scroll down to the Wine section.

 

The Wine & Wine Service course was written by professional wine educator Laurie Love, WSET Level 3, CSW, FWS, and Sommelier. Ms. Love is WSET Level 3 certified, a Certified Specialist of Wine, and a French Wine Scholar with Highest Honors. Ms. Love also graduated from the Cabrillo College Wine Program with Honors earning three Skills Certificates in wine. She can be reached at laurie@baymoon.com.

Course Content

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Lessons Status
1

Introduction to Wine
  • Brief History of Wine
  • California Position in the Global Wine Trade
  • Understanding Labels and Wine Laws
  • Appellation Systems

2

Wine Service Basics
  • How to Open and Pour Wine
  • Glassware
  • Service Temperatures
  • Bottle Sizes and Shapes
  • Closures
  • Storage of Wine
  • Responsible Beverage Service
  • Common Wine Faults

3

Viticulture Basics
  • Terroir
  • Climate and Weather
  • Common Grape Varietals
  • Vineyard Basics
  • Vineyard Management
  • Common Vineyard Diseases and Pests

4

Winemaking Basics
  • How Wine is Made
  • Winemaking Options

5

Deductive Wine Tasting
  • Preparing to Taste
  • Appearance
  • Aromas
  • Flavors
  • Conclusions

6

Food & Wine Pairing Basics
  • Basic Food and Wine Pairing Tips
  • Analytical Approach
  • Wine Influences
  • Food influences

7

Wine Business Basics
  • Three-tier Distribution System
  • Purchasing
  • Ordering
  • Managing Inventory
  • Storing and Cellaring
  • Creating Wine Lists
  • Pricing and Selecting Wines
  • Marketing Wines in a Restaurant

Reader Interactions

Primary Sidebar

Introduction to Wine
  • Brief History of Wine
  • California Position in the Global Wine Trade
  • Understanding Labels and Wine Laws
  • Appellation Systems
Wine Service Basics
  • How to Open and Pour Wine
  • Glassware
  • Service Temperatures
  • Bottle Sizes and Shapes
  • Closures
  • Storage of Wine
  • Responsible Beverage Service
  • Common Wine Faults
Viticulture Basics
  • Terroir
  • Climate and Weather
  • Common Grape Varietals
  • Vineyard Basics
  • Vineyard Management
  • Common Vineyard Diseases and Pests
Winemaking Basics
  • How Wine is Made
  • Winemaking Options
Deductive Wine Tasting
  • Preparing to Taste
  • Appearance
  • Aromas
  • Flavors
  • Conclusions
Food & Wine Pairing Basics
  • Basic Food and Wine Pairing Tips
  • Analytical Approach
  • Wine Influences
  • Food influences
Wine Business Basics
  • Three-tier Distribution System
  • Purchasing
  • Ordering
  • Managing Inventory
  • Storing and Cellaring
  • Creating Wine Lists
  • Pricing and Selecting Wines
  • Marketing Wines in a Restaurant

Course Progress

  • "The first thing thing Sue Slater told us in my first class, “This class will change your life.” Two and a half years later, I sold my coffee shop of seven years and jumped head first into the wine industry. In 2016, I purchased the wine bar I worked and have owned it for two years now."
    Cathy Bentley
    Cork and Fork, Capitola
  • "I wanted to keep going to class, so I just kept doing it for fun not really thinking I would work in the industry. But after a few classes, I was learning quite a lot and decided to pursue a WSET certification. I got a part time job and worked a couple weekends a month, which led to a variety of other jobs."
    Genevieve Daly
    Hallcrest Vineyards

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