Master the Art of Wine Master the Art of Wine
This three-session wine masterclass offers a comprehensive exploration of Champagne and sparkling wines, focusing on their history, production methods, and tasting techniques. The class is for enthusiasts and novices, to select, savor, and appreciate every bubble in their glass. The class covers the legendary Château of Bordeaux, exploring its storied vineyards, renowned châteaux, and iconic blends. It also covers the diverse sub-regions of Bordeaux, touching on tasting techniques, food pairings, and aging potential. The class explores the diverse and vibrant wine regions of Italy, highlighting the unique varietals, traditional winemaking techniques, and regional specialties that contribute to its exceptional wines.
Course Objectives
This competency-based programme aims to equip learners with the essential skills to deliver excellent wine service, enhance standards of food service in the hospitality industry, and improve wine appreciation. Upon completion, candidates will be able to accurately assess wines, confidently explain wine styles and quality, and apply their knowledge practically in their daily lives and work.
Topics Covered
- Introduction to Sparkling Wines, Bordeaux and Italian Wines: History, production methods, and key characteristics.
- Types of Sparkling Wines, Bordeaux and Italian Wines: Differences between Champagne, Cava, Prosecco, and other sparkling wines.
- Champagne Production Process: Traditional method (Méthode Champenoise), secondary fermentation, and aging.
- Tasting Techniques: How to taste and evaluate sparkling wines, identifying aromas, flavors, and texture.
- Champagne, Bordeaux and Italian Wines Styles: Non-vintage, vintage etc.
- Food Pairings: Ideal food pairings for different types of sparkling wines
- Service and Presentation: Proper techniques for serving sparkling wines, including glassware and temperature.
- Regional Variations: Key Champagne regions and their unique characteristics. i) Understanding Labels: Reading and interpreting Champagne labels.
- Blind Tasting: Practice with identifying and differentiating between various sparkling wines.
- Practical Application: Role-playing scenarios and case studies on recommending and serving Champagne.
Course Outcome
Upon completing the course, learners will be able to: a) Understand and describe the fundamental characteristics of different wine styles and regions. b) Assess the quality and value of various wines using professional evaluation techniques. c) Make informed recommendations on wine pairings based on individual preferences and food pairings. d) Demonstrate proficiency in wine service techniques and etiquette. e) Apply their knowledge practically in various professional and social settings to enhance their wine experience.
Trainer Profile
Mr George Wong is a celebrated wine educator and in-demand speaker often described as “God of Wine” by local media. With a serious tongue for wine but a strong practitioner of “Wine Edutainment” which is a form of entertainment designed to educate as well as to amuse.
* The trainer is subject to change without prior notice.
| Course Duration | |
|---|---|
| Course Duration | 9 hours (3 sessions)
3 hours per session |
| Course Dates | Friday 14, 28 November & 5 December 2025 |
| Time | 7pm to 10pm |
| Venue | NUSS Kent Ridge Guild House 9 Kent Ridge Drive Singapore 119241 |
| Registration Closing Date | 3 November 2025 |
| Course Fees per pax (Including GST) | NUSS Member: $196.20
Public: $215.82 |
| Fees payable by Singaporean and PR aged 50 and above (Including GST) | NUSS Member: $52.20
Public: $57.42 |
| Course Material Fee | Participants are required to pay an additional of $140.00 (wine samples and cheese platter) |
| Remarks | *Course dates are subject to change
*A minimum of 18 participants is required for the workshop to commence *This course is eligible for SkillsFuture credits claim (for course fees only) *Please note that there is no refund and no replacement for lesson(s) missed |
