INT-BAR-2.2.1

Wine Faults and Handling a Faulted Bottle

INT-BAR-2 · Wine Service · INT-BAR-2.2 Faults, Pairing and the Cellar

Identifies the main wine faults — TCA cork taint, oxidation, reduction, heat damage, refermentation and volatile acidity — and gives the discreet procedure for replacing a faulted bottle in front of guests.

Independent study. xplor is not an IAMI- or PYA-accredited GUEST training provider. This course covers the ground assessed in GUEST Unit 03; it awards no GUEST unit, certificate or Certificate of Competency and does not count toward one.