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WSET Level 1 Award in Wines (Winter 2019)

$619.00 + 5% GST

Refund Policy

Thank you for your interest. This class is now sold out.

If you would like to be added to a wait list, please email us at with your name, phone number and number of participants.

Optional Items

6 ISO Glasses - $$45.00

This program is offered in conjunction with the Wine & Spirit Education Trust (WSET).


Course Length: 5 weeks (Tuesday Evenings | 6:00 to 9:00 PM)

February 19, March 5, 12, 19, 26

Contact Hours: 15 (3 hours per class)

Course Competencies:

This course is designed to give the student upon successful completion:

  • A basic understanding of the main types & wine styles available and their determining factors
  • The ability to describe the characteristics of the principal grape varieties of the world
  • An understanding of the fundamentals of food and wine matching
  • The ability to use a systematic approach to tasting to write simple tasting notes.
  • Knowledge on the correct storage and service procedures for wine.
  • Knowledge of the professional responsibility regarding the service of wine including the social, legal & health aspects

Tuition Fee & Text: $549.00 + Exam ($70.00) = $619.00

Material and Supplies (mandatory): 6 ISO Tasting glasses, tasting sheets ($45.00 + GST/PST) 

Student Evaluation: Students must complete a food & wine matching exercise, submit a portfolio of tasting notes and complete a 30 question multiple choice paper

Weekly Outline:

Week 1 – Introduction to Wine

  • How to describe wine by type & style
  • Understanding the main factors that influence wine style
  • Theory of a professional approach to tasting
  • Practical wine tasting exercise
  • The production of written tasting notes

Week 2 – White Grape Varieties & The Art of Wine Service Part 1

  • Principal characteristics of Chardonnay, Riesling & Sauvignon Blanc
  • Major regions of production for above grapes
  • Tasting of Chardonnay, Riesling & Sauvignon Blanc
  • Understanding wine service including service & storage temperatures, service equipment & sequence of service

Week 3 – Black Grape Varieties

  • Principal characteristics of Cabernet Sauvignon, Pinot Noir & Syrah / Shiraz
  • Major regions of production for above grapes
  • Tasting of Cabernet Sauvignon, Pinot Noir & Syrah/Shiraz
  • Discussion on the principals of pairing wine with food

Week 4 – Food & Wine matching

  • Practical tasting exercise to demonstrate the principals learned
  • Theoretical exercise using menu & wine list

Week 5 – The Art of Wine Service Part 2 & Exam

  • Service of sparkling & fortified wines
  • Principal characteristics of sparkling & fortified wines
  • Professional responsibility
  • Review
  • Test

*For tax purposes, students are eligible to receive a T2202A upon completion of WSET Level 1

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