INT-WINE-1-3.1.2

Judging Quality and Recognising Faults

INT-WINE-1-3 · Tasting, Serving and Pairing Onboard · INT-WINE-1-3.1 Tasting Systematically

Quality is judged on balance, length, intensity and complexity, and a faulty wine is a different matter from one a guest simply dislikes. Learn to recognise cork taint, oxidation, volatile acidity and reduction, always taste before pouring, and remove suspect bottles discreetly.

Independent study. xplor is not an IAMI- or PYA-accredited GUEST training provider and is not a WSET Approved Programme Provider. This course covers the ground assessed in GUEST Unit 12 (for which WSET Level 1 is a recognised equivalent); it awards no unit, certificate or qualification of any kind.