WSQ Wine Service (L2)

Course Overview

This comprehensive wine course delves into the fascinating world of wines, covering both the classification and production processes. Participants will gain valuable insights into various types of wines and the art of producing them, while also exploring the intricacies of sensory analysis and taste evaluation. Additionally, the course will guide attendees on reading wine labels effectively, understanding vital information such as producer details, vintage and region.

In Partnership with NTUC LearningHub

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Course Objectives

Upon completing this course, participants will be able to:

  • Understand wine classification and differentiate between white, red, rose, and sparkling wines.
  • Explore the production of wines, including grape variety selection, crushing, fermentation, aging, and bottling.
  • Develop skills in sensory analysis to evaluate wines based on appearance, aroma, taste, structure, and complexity.
  • Learn to interpret wine labels, including producer information, vintage, region, and alcohol content.
  • Master wine selection and food pairing, considering balance, acidity, sweetness, tannins, textures, and flavor profiles.
  • Gain expertise in proper wine service, covering temperature, glassware, decanting, pouring, and wine etiquette.
  • Enhance the overall wine drinking experience through various techniques.

Course Outline

  1. Classification of Wines and their Production

    1.1 Classification of Wines
    1. White Wines
    2. Red Wines 
    3. Rose Wines
    4. Sparkling Wines
    1.2 Production of Wines
    1. Variety of Grapes
    2. Crushing
    3. Fermentation
    4. Aging
    5. Bottling
    1.3 Organic Wines
    1. Organic Farming
    2. Organic Winemaking
    3. Third Party Certification
    4. Taste Profile
    1.4 Sensory Analysis of Wines
    1. Visual Examination
    2. Aroma Assessment
    3. Taste Evaluation
    4. General Observations
    5. Comparisons and References
    1.5 Evaluate Quality of Wines 
    1. Appearance
    2. Aroma
    3. Taste
    4. Structure
    5. Complexity
  2. Reading the Wine Label
    1. Producer 
    2. Name of Wine 
    3. Vintage 
    4. Region 
    5. Alcohol Content 
    6. Tasting Notes 
    7. Other Information
  3. Wines Selection and Food Pairing
    3.1 Recommending Wines to Customers
    3.2 Guidelines for Food and Wine Pairings
    1. Balance
    2. Acidity
    3. Sweetness 
    4. Tannins 
    5. Textures 
    6. Flavour Profiles
    7. Other Considerations
  4. Open and Serve Different Types of Wines
    1. Wine Temperature
    2. Types of Glassware
    3. Presentation
    4. Decanting
    5. Opening
    6. Pouring
    7. Serving Wine
    8. Wine Etiquette
    9. Enhancing the Wine Drinking Experience

Who Should Attend

This training is suitable for individuals involved in the wine industry, including wine producers, sommeliers, wine enthusiasts, and anyone interested in enhancing their knowledge of wines and wine production.

Course Duration

  • 16.0 hr(s)

Mode of Assessment

Written Assessment, Oral Questioning, Written Test

Certificate Obtained and Conferred by

  • Upon meeting the attendance and assessment(s) criteria, participants will be awarded with a digital Statement of Attainment (SOA), accredited by SkillsFuture Singapore.
  • Upon meeting the attendance and assessment(s) criteria, participants will be awarded with a digital Certificate of Completion from NTUC LearningHub.

For enquiry, please click here to register.