Wine Knowledge for Yacht Service

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 2, but no WSET qualification, examination or certificate is awarded and nothing here counts toward one.

Free

WINE-2-1 · What Shapes Wine Style

3 lessons

WINE-2-1.1 The Grape and the Growing Environment Practice in examiner →

WINE-2-1.1.1

Orientation: How a Wine Gets Its Style

Sets out the three inputs that create wine style: grape variety, growing environment and winemaking. States plainly that xplor is not a WSET Approved Programme Provider and that no qualification is awarded here.

WINE-2-1.2 Winemaking and the Label Practice in examiner →

WINE-2-1.2.1

Winemaking Choices for White, Red and Rosé

Explains how white, red and rosé are made and how fermentation temperature, malolactic conversion, oak, lees and blending each show up in the glass.

WINE-2-1.2.2

Reading a Wine Label

Covers Old World versus New World labelling, protected designation tiers in principle, and which label terms carry legal weight and which do not.

WINE-2-2 · The Principal Grape Varieties and Their Regions

5 lessons

WINE-2-2.1 The Principal White Varieties Practice in examiner →

WINE-2-2.1.1

Chardonnay and Sauvignon Blanc

Covers Chardonnay as a neutral grape shaped by climate and oak, and Sauvignon Blanc as an aromatic high-acid grape, with their key regions and service.

WINE-2-2.1.2

Riesling and the Other Principal White Varieties

Surveys Riesling across its regions and sweetness levels, plus Pinot Grigio/Gris, Chenin Blanc, Sémillon, Viognier, Gewurztraminer and Albariño.

WINE-2-2.2 The Principal Black Varieties Practice in examiner →

WINE-2-2.2.1

Cabernet Sauvignon, Merlot and Pinot Noir

Contrasts Cabernet Sauvignon and Merlot in Bordeaux and the New World with Pinot Noir in Burgundy and beyond, including style, structure and service.

WINE-2-2.2.2

Syrah, Grenache and the Blacks of Italy, Spain and the New World

Covers Syrah/Shiraz and Grenache, then Nebbiolo, Sangiovese, Tempranillo, Malbec, Zinfandel/Primitivo and Carmenère with their homes and styles.

WINE-2-2.3 Regions and Classification in Practice Practice in examiner →

WINE-2-2.3.1

Classification: Bordeaux, Burgundy and the New World

Explains what wine classifications actually rank: estates in Bordeaux 1855, vineyard land in Burgundy, and nothing at all in Pomerol or the New World. Sets out the principle behind European ranking versus New World place-of-origin labelling.

WINE-2-3 · Sparkling, Fortified and Sweet Wines

5 lessons

WINE-2-3.1 Sparkling Wine Practice in examiner →

WINE-2-3.1.1

How Sparkling Wine Is Made

Explains the second fermentation and contrasts the traditional bottle-fermented method with the tank method, and what each does to flavour and bubble.

WINE-2-3.1.2

Champagne, Cava, Prosecco and Other Sparkling Wines

Surveys Champagne styles, NV versus vintage, rosé and the dosage scale, then Cava, Prosecco, Franciacorta, Sekt and other sparkling wines.

WINE-2-3.2 Fortified Wine Practice in examiner →

WINE-2-3.2.1

Sherry: Fino to Pedro Ximénez

Explains fortification, biological ageing under flor versus oxidative ageing, the solera in principle, and the sherry styles from Fino to Pedro Ximénez.

WINE-2-3.2.2

Port and the Other Fortified Wines

Covers how Port is made and its main styles from Ruby to Vintage and Tawny, which need decanting, plus Madeira, Marsala and other fortified wines.

WINE-2-3.3 Sweet Wine Practice in examiner →

WINE-2-3.3.1

Sweet Wines: Noble Rot, Late Harvest and Ice Wine

Explains the routes to sweetness — noble rot, late harvest, ice wine, drying and fortification — plus why acidity matters and how to serve sweet wines.

WINE-2-4 · Service, Tasting and the Guest

4 lessons

WINE-2-4.1 Serving Wine Well Practice in examiner →

WINE-2-4.1.1

Storage, Serving Temperature, Glassware and Decanting

Covers wine storage conditions, the serving temperature table and the reasoning behind it, glassware, and when decanting for sediment or aeration is right.

WINE-2-4.1.2

Opening, Pouring, Preserving and Wine Faults

Practical service: opening still and sparkling wine safely, pouring, preserving open bottles, identifying the main wine faults and handling one gracefully.

WINE-2-4.2 Tasting, Pairing and the Guest Practice in examiner →

WINE-2-4.2.1

A Structured Approach to Tasting and Food Pairing

Teaches a consistent structure for tasting — appearance, nose, palate, conclusion — and the food pairing principles, applied to a real yacht tasting menu.

WINE-2-4.2.2

The Wine List, the Recommendation and Responsible Service

Covers building a practical yacht wine list, recommending with confidence, responsible service at sea, and restates that this course is preparatory study only.

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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