Wocsa

Wine and Olive Oil Canadian Sommelier Alliance

by

Instructors:

Andrea Tonicello
AIS Certified Sommelier
AISO Certified Sommelier
ADAM Certified Sommelier
AIS Master Class Certified Program

Giuseppe De Cesare
AIS Certified Sommelier
WSET Certified Sommelier

Duration:

A total of 30 hours 
12 lessons – 2 h 30 min one day a week

Certificate: At the completion of the 1st level, students will receive the Introductory Sommelier Course Certificate

Lessons program:

WOCSA – WINE SOMMELIER CERTIFICATION COURSE – 1ST LEVEL

  1. Introduction
    • Introduction to the course, the history and responsibilities of a Sommelier.
  2. Visual and Olfactory Examination
    • The rules of tasting
    • Visual and olfactory examination using WOCSA’s wine terminology and WOCSA’s wine tasting form
  3. Taste and Olfactory Examination
    • The rules of taste-olfactory
    • Taste-olfactory examination using WOCSA’s wine terminology and the WOCSA’s wine tasting form.
  4. Viticulture Part 1
    • The diffusion of grape vine
    • Viticulture around the world
    • The botanical family tree for Vitaceae
    • The annual life-cycle of the vine
    • Grape vine diseases
  5. Viticulture Part 2
    • Inside the grape
    • Understanding Terroir
    • Organic and biodynamic viticulture
  6. Enology Part 1
    • The origins of wine
    • Different wine making systems
    • Must adjustments
  7. Enology Part 2
    • The roles of oxygen
    • Wood and maturation
    • Wine faults
  8. Enology Part 3
    • Categories of wine
    • Closures
  9. Legislations and regulations
    • Wine classifications of the world
  10. Beer and grain spirits
    • Beer production
    • Styles of beer
    • Distillation and aging
  11. Other spirits and Liqueur
    • Spirits and liqueurs based on their origin and raw material
  12. Sommelier’s Roles, Tools and Wine Service
    • Service techniques

Member will learn:

  • The fundamentals of viticulture and oenology.
  • Wine service and wine tasting techniques.
  • Viticulture areas, native and international grape varieties and types of wine from around the world.
  • Beer and spirits from around the world.
  • Mutually enhancing food and wine pairing using a technical pairing methodology.

Everyone of drinking age can attend the course with no previous experience required. The structure of our levels will allow students to learn the basics and to complete the course successfully.

Cost:

$925.00 (textbooks included)
+$35.00 (WOCSA Annual Subscription)

$5 from each WOCSA subscription will be donated to Toronto Restaurant Worker Relief Fund