You are setting up the aft deck bar before a long lunch. Eight guests, sun high, and the principal has asked for "something crisp to start, then whatever works with the lamb." You cannot answer that with confidence until you have a clear map of what wine is and the handful of words the trade uses to describe it. That map is what this course builds.
Before we start: what this course is, and is not
xplor is not a WSET Approved Programme Provider, is not affiliated with WSET, and is not an accredited GUEST training provider. This is preparatory study only: no qualification, examination or certificate is awarded here, and nothing in this course counts toward one. Should you separately wish to hold the WSET Level 1 Award in Wines, it must be studied and examined through a WSET Approved Programme Provider. For reference: that award is accepted by the GUEST Program, governed by IAMI, as an equivalent for its Unit 12 (Advanced Wine Appreciation 1).
What wine actually is
Wine is the fermented juice of grapes. Yeast converts the sugar in grape juice into alcohol and carbon dioxide. Everything else you taste - colour, aroma, sweetness, bubbles, grip - follows from decisions taken in the vineyard and the winery.
The three types of wine
| Type | What defines it | Typical strength | Examples |
|---|---|---|---|
| Still | No significant bubbles | 11-15% abv | Sancerre, Chianti, Rioja |
| Sparkling | Dissolved CO2 gives bubbles | 11-13% abv | Champagne, Prosecco, Cava |
| Fortified | Grape spirit added | 15-22% abv | Sherry, Port |
The three colours
- White - made from white (green) grapes, or from black grapes whose skins are removed immediately.
- Red - made from black grapes fermented with their skins, which give colour and tannin.
- Rose - black grapes with only brief skin contact: pink colour, little or no tannin.
The vocabulary of style
Four or five words will describe almost any wine on your list:
- Sweetness: dry - off-dry - medium - sweet. Dry means no perceptible sugar.
- Body: light - medium - full. How much weight the wine has in the mouth (skimmed milk to cream).
- Acidity: low - medium - high. The mouthwatering, refreshing edge.
- Tannin (reds): low - medium - high. The drying, grippy feel on the gums.
- Alcohol: low - medium - high.
Say "dry, light-bodied, high acidity" and any wine professional knows roughly what is in the glass. Say it to a guest as "crisp and refreshing, not sweet" and they know too. Both are correct; you choose the register.
Onboard Notes
- Sort every bottle in the locker by type and style before you sort it by price. Style is what answers a guest question.
- Guests use their own words. "Crisp" usually means dry with high acidity. "Smooth" usually means low tannin, or a touch of sweetness. Translate, do not correct.
- Pour responsibly: know the strength of what you serve, keep water on the table, and never top up a glass out of the guest's sight.