Wine Foundations for Yacht Crew

Independent study. xplor is not a WSET Approved Programme Provider and is not affiliated with WSET. Useful preparation if you are working toward WSET Level 1, but no WSET qualification, examination or certificate is awarded and nothing here counts toward one.

Free

WINE-1-1 · Wine Types, Styles and How Wine Is Made

3 lessons

WINE-1-1.1 Types and Styles of Wine Practice in examiner →

WINE-1-1.1.1

The Types and Styles of Wine

An orientation to wine: what it is, the three types (still, sparkling, fortified), the three colours, and the vocabulary of sweetness, body, acidity, tannin and alcohol. States plainly that xplor is not a WSET Approved Programme Provider and that no qualification is awarded here.

WINE-1-1.1.2

Where Style Comes From: Grapes, Climate and Oak

How style is created: the outline of winemaking, why cool and warm climates give such different wines from the same grape, and what oak does. Introduces the grape plus climate plus winemaking model for predicting any wine style.

WINE-1-1.2 Reading the Bottle Practice in examiner →

WINE-1-1.2.1

Reading a Wine Label

How to read a wine label: varietal versus place naming, the information worth finding on any bottle, how European origin schemes work in principle, and the sweetness terms including the Brut versus Extra Dry trap.

WINE-1-2 · Grape Varieties, Sparkling and Fortified Wines

3 lessons

WINE-1-2.1 The Principal White Grapes Practice in examiner →

WINE-1-2.1.1

The Principal White Grapes

The four principal white grapes - Chardonnay, Sauvignon Blanc, Pinot Grigio and Riesling - with their aromas, body, acidity, classic regions, and how each changes between cool and warm climates.

WINE-1-2.2 Black Grapes, Sparkling and Fortified Wines Practice in examiner →

WINE-1-2.2.1

The Principal Black Grapes

The principal black grapes - Cabernet Sauvignon, Merlot, Pinot Noir and Syrah/Shiraz, plus Grenache, Tempranillo, Sangiovese and Malbec - covering tannin, body, aromas and how climate changes each one.

WINE-1-2.2.2

Sparkling and Fortified Wines

The main sparkling styles - Champagne, Prosecco and Cava - and how their methods create different characters, plus the key fortified wines, Sherry and Port, their styles, sweetness and service.

WINE-1-3 · Storing, Serving, Tasting and Pairing

4 lessons

WINE-1-3.1 Storing and Serving Wine Practice in examiner →

WINE-1-3.1.1

Storing Wine, Serving Temperature and Glassware

Storing wine correctly (cool, constant, dark, still), the serving temperature for each style, and glassware selection, filling, handling and polishing.

WINE-1-3.1.2

Opening, Pouring, Preserving and Faulty Bottles

Practical wine service: opening still and sparkling bottles safely, pouring and measures, preserving an open bottle, and identifying and handling faulty wine.

WINE-1-3.2 Tasting, Pairing and Recommending Practice in examiner →

WINE-1-3.2.1

A Structured Approach to Tasting Wine

A simple four-step tasting method - look, smell, taste, conclude - taught in plain language, with guidance on tasting conditions, note-taking and responsible tasting.

WINE-1-3.2.2

Food and Wine Pairing, and Recommending with Confidence

The principles of food and wine pairing - matching weight, and how sweetness, umami, acidity, salt, fat and chilli change the wine - plus classic pairings and how to make a confident, plain-language recommendation. Restates that xplor is not a WSET Approved Programme Provider and awards no qualification.

Aligned to the IAMI GUEST Program framework. Preparatory study only — assessment and certification are carried out by an approved GUEST Training Provider. Official source (GUEST Program).

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