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Course Description

Interested in expanding your knowledge of wines? Whether you’re an industry professional or simply a wine enthusiast, this hands-on course takes you on a journey through the winemaking process, from grape to glass. Learning from world-renowned industry experts from Cornell, you will learn to successfully identify the components of wine and how they affect perceptions before exploring your personal palate and conducting sensory evaluation, using sight, smell, taste, and touch. You will explore various wine growing techniques and analyze how geography and climate impact the grape. Finally, you will identify the correct service and storage approaches to use based on the type and style of wine.

This program is intended for use by persons of legal drinking ages under the relevant applicable laws where they reside. Students will need to purchase wine, sugar, and other items commonly found in grocery stores to participate in tasting exercises.

Faculty Author

Cheryl S. Stanley

Benefits to the Learner

  • Identify the components in wine and how they affect perception of wine
  • Learn to taste wines and conduct a sensory evaluation of sight, smell, taste and touch
  • Analyze how the winemaking process impacts the final product
  • Describe the impact of climate and geography on the growth of grapes
  • Identify the correct service and storage approaches to use based on the type and style of wine

Target Audience

  • Wine enthusiasts
  • Restaurateurs and hoteliers
  • Wine distributors and retailers
  • Professionals who entertain clients
  • Aspiring hospitality professionals
  • Anyone looking to increase their knowledge of wine

Applies Towards the Following Certificates

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Enroll Now - Select a section to enroll in
Type
3 week
Dates
May 31, 2023 to Jun 20, 2023
Total Number of Hours
15.0
Course Fee(s)
Contract Fee $550.00
Section Notes

IMPORTANT COURSE INFORMATION

Due to the experiential nature of this program, you will need to purchase a small amount of materials before the start of your course. Below please find the list of items. We encourage you to order supplies now.

  • 1 teaspoon/4 grams granulated sugar (white preferred, brown or other will work. No sugar alternatives.)
  • Two lemons (or limes if lemons are unavailable)
  • One black tea bag (english breakfast or generic black tea is preferred)
  • 3 oz/87.5ml skim/nonfat milk
  • 3 oz/87.5ml heavy cream (can substitute whipping cream or half and half, but only if necessary)
  • Any wine of your choosing, or sweet tea (which contains black tea, water, sugar, and lemon juice.)

NOTE: If these items are not available in your region, please contact your instructor for alternatives.

Type
3 week
Dates
Jul 12, 2023 to Aug 01, 2023
Total Number of Hours
15.0
Course Fee(s)
Contract Fee $550.00
Section Notes

IMPORTANT COURSE INFORMATION

Due to the experiential nature of this program, you will need to purchase a small amount of materials before the start of your course. Below please find the list of items. We encourage you to order supplies now.

  • 1 teaspoon/4 grams granulated sugar (white preferred, brown or other will work. No sugar alternatives.)
  • Two lemons (or limes if lemons are unavailable)
  • One black tea bag (english breakfast or generic black tea is preferred)
  • 3 oz/87.5ml skim/nonfat milk
  • 3 oz/87.5ml heavy cream (can substitute whipping cream or half and half, but only if necessary)
  • Any wine of your choosing, or sweet tea (which contains black tea, water, sugar, and lemon juice.)

NOTE: If these items are not available in your region, please contact your instructor for alternatives.

Type
3 week
Dates
Aug 23, 2023 to Sep 12, 2023
Total Number of Hours
15.0
Course Fee(s)
Contract Fee $550.00
Section Notes

IMPORTANT COURSE INFORMATION

Due to the experiential nature of this program, you will need to purchase a small amount of materials before the start of your course. Below please find the list of items. We encourage you to order supplies now.

  • 1 teaspoon/4 grams granulated sugar (white preferred, brown or other will work. No sugar alternatives.)
  • Two lemons (or limes if lemons are unavailable)
  • One black tea bag (english breakfast or generic black tea is preferred)
  • 3 oz/87.5ml skim/nonfat milk
  • 3 oz/87.5ml heavy cream (can substitute whipping cream or half and half, but only if necessary)
  • Any wine of your choosing, or sweet tea (which contains black tea, water, sugar, and lemon juice.)

NOTE: If these items are not available in your region, please contact your instructor for alternatives.

Type
3 week
Dates
Oct 18, 2023 to Oct 31, 2023
Total Number of Hours
15.0
Course Fee(s)
Contract Fee $550.00
Section Notes

IMPORTANT COURSE INFORMATION

Due to the experiential nature of this program, you will need to purchase a small amount of materials before the start of your course. Below please find the list of items. We encourage you to order supplies now.

  • 1 teaspoon/4 grams granulated sugar (white preferred, brown or other will work. No sugar alternatives.)
  • Two lemons (or limes if lemons are unavailable)
  • One black tea bag (english breakfast or generic black tea is preferred)
  • 3 oz/87.5ml skim/nonfat milk
  • 3 oz/87.5ml heavy cream (can substitute whipping cream or half and half, but only if necessary)
  • Any wine of your choosing, or sweet tea (which contains black tea, water, sugar, and lemon juice.)

NOTE: If these items are not available in your region, please contact your instructor for alternatives.

Type
3 week
Dates
Dec 13, 2023 to Jan 02, 2024
Total Number of Hours
15.0
Course Fee(s)
Contract Fee $550.00
Section Notes

IMPORTANT COURSE INFORMATION

Due to the experiential nature of this program, you will need to purchase a small amount of materials before the start of your course. Below please find the list of items. We encourage you to order supplies now.

  • 1 teaspoon/4 grams granulated sugar (white preferred, brown or other will work. No sugar alternatives.)
  • Two lemons (or limes if lemons are unavailable)
  • One black tea bag (english breakfast or generic black tea is preferred)
  • 3 oz/87.5ml skim/nonfat milk
  • 3 oz/87.5ml heavy cream (can substitute whipping cream or half and half, but only if necessary)
  • Any wine of your choosing, or sweet tea (which contains black tea, water, sugar, and lemon juice.)

NOTE: If these items are not available in your region, please contact your instructor for alternatives.

Type
3 week
Dates
Feb 07, 2024 to Feb 27, 2024
Total Number of Hours
15.0
Course Fee(s)
Contract Fee $550.00
Section Notes

IMPORTANT COURSE INFORMATION

Due to the experiential nature of this program, you will need to purchase a small amount of materials before the start of your course. Below please find the list of items. We encourage you to order supplies now.

  • 1 teaspoon/4 grams granulated sugar (white preferred, brown or other will work. No sugar alternatives.)
  • Two lemons (or limes if lemons are unavailable)
  • One black tea bag (english breakfast or generic black tea is preferred)
  • 3 oz/87.5ml skim/nonfat milk
  • 3 oz/87.5ml heavy cream (can substitute whipping cream or half and half, but only if necessary)
  • Any wine of your choosing, or sweet tea (which contains black tea, water, sugar, and lemon juice.)

NOTE: If these items are not available in your region, please contact your instructor for alternatives.

Type
3 week
Dates
Apr 03, 2024 to Apr 23, 2024
Total Number of Hours
15.0
Course Fee(s)
Contract Fee $550.00
Section Notes

IMPORTANT COURSE INFORMATION

Due to the experiential nature of this program, you will need to purchase a small amount of materials before the start of your course. Below please find the list of items. We encourage you to order supplies now.

  • 1 teaspoon/4 grams granulated sugar (white preferred, brown or other will work. No sugar alternatives.)
  • Two lemons (or limes if lemons are unavailable)
  • One black tea bag (english breakfast or generic black tea is preferred)
  • 3 oz/87.5ml skim/nonfat milk
  • 3 oz/87.5ml heavy cream (can substitute whipping cream or half and half, but only if necessary)
  • Any wine of your choosing, or sweet tea (which contains black tea, water, sugar, and lemon juice.)

NOTE: If these items are not available in your region, please contact your instructor for alternatives.

Type
3 week
Dates
May 29, 2024 to Jun 18, 2024
Total Number of Hours
15.0
Course Fee(s)
Contract Fee $550.00
Section Notes

IMPORTANT COURSE INFORMATION

Due to the experiential nature of this program, you will need to purchase a small amount of materials before the start of your course. Below please find the list of items. We encourage you to order supplies now.

  • 1 teaspoon/4 grams granulated sugar (white preferred, brown or other will work. No sugar alternatives.)
  • Two lemons (or limes if lemons are unavailable)
  • One black tea bag (english breakfast or generic black tea is preferred)
  • 3 oz/87.5ml skim/nonfat milk
  • 3 oz/87.5ml heavy cream (can substitute whipping cream or half and half, but only if necessary)
  • Any wine of your choosing, or sweet tea (which contains black tea, water, sugar, and lemon juice.)

NOTE: If these items are not available in your region, please contact your instructor for alternatives.

Type
3 week
Dates
Jul 24, 2024 to Aug 13, 2024
Total Number of Hours
15.0
Course Fee(s)
Contract Fee $550.00
Section Notes

IMPORTANT COURSE INFORMATION

Due to the experiential nature of this program, you will need to purchase a small amount of materials before the start of your course. Below please find the list of items. We encourage you to order supplies now.

  • 1 teaspoon/4 grams granulated sugar (white preferred, brown or other will work. No sugar alternatives.)
  • Two lemons (or limes if lemons are unavailable)
  • One black tea bag (english breakfast or generic black tea is preferred)
  • 3 oz/87.5ml skim/nonfat milk
  • 3 oz/87.5ml heavy cream (can substitute whipping cream or half and half, but only if necessary)
  • Any wine of your choosing, or sweet tea (which contains black tea, water, sugar, and lemon juice.)

NOTE: If these items are not available in your region, please contact your instructor for alternatives.

Type
3 week
Dates
Sep 18, 2024 to Oct 08, 2024
Total Number of Hours
15.0
Course Fee(s)
Contract Fee $550.00
Section Notes

IMPORTANT COURSE INFORMATION

Due to the experiential nature of this program, you will need to purchase a small amount of materials before the start of your course. Below please find the list of items. We encourage you to order supplies now.

  • 1 teaspoon/4 grams granulated sugar (white preferred, brown or other will work. No sugar alternatives.)
  • Two lemons (or limes if lemons are unavailable)
  • One black tea bag (english breakfast or generic black tea is preferred)
  • 3 oz/87.5ml skim/nonfat milk
  • 3 oz/87.5ml heavy cream (can substitute whipping cream or half and half, but only if necessary)
  • Any wine of your choosing, or sweet tea (which contains black tea, water, sugar, and lemon juice.)

NOTE: If these items are not available in your region, please contact your instructor for alternatives.

Type
3 week
Dates
Nov 13, 2024 to Dec 03, 2024
Total Number of Hours
15.0
Course Fee(s)
Contract Fee $550.00
Section Notes

IMPORTANT COURSE INFORMATION

Due to the experiential nature of this program, you will need to purchase a small amount of materials before the start of your course. Below please find the list of items. We encourage you to order supplies now.

  • 1 teaspoon/4 grams granulated sugar (white preferred, brown or other will work. No sugar alternatives.)
  • Two lemons (or limes if lemons are unavailable)
  • One black tea bag (english breakfast or generic black tea is preferred)
  • 3 oz/87.5ml skim/nonfat milk
  • 3 oz/87.5ml heavy cream (can substitute whipping cream or half and half, but only if necessary)
  • Any wine of your choosing, or sweet tea (which contains black tea, water, sugar, and lemon juice.)

NOTE: If these items are not available in your region, please contact your instructor for alternatives.

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