Wine & Beverage
Wine Foundations for Yacht Crew
- Modules
- 3
- Lessons
- 10
- Questions
- 50
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 1, but no WSET qualification, examination or certificate is awarded and nothing here counts toward one.
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). Wine styles, grapes and confident service.
WINE-1-1 · Wine Types, Styles and How Wine Is Made
3 lessons
WINE-1-1.1 Types and Styles of Wine
Practice in examiner ↗WINE-1-1.1.1The Types and Styles of WineAn orientation to wine: what it is, the three types (still, sparkling, fortified), the three colours, and the vocabulary of sweetness, body, acidity, tannin and alcohol. States plainly that xplor is not a WSET Approved Programme Provider and that no qualification is awarded here.PreviewWINE-1-1.1.2Where Style Comes From: Grapes, Climate and OakHow style is created: the outline of winemaking, why cool and warm climates give such different wines from the same grape, and what oak does. Introduces the grape plus climate plus winemaking model for predicting any wine style.Locked
WINE-1-1.2 Reading the Bottle
Practice in examiner ↗WINE-1-2 · Grape Varieties, Sparkling and Fortified Wines
3 lessons
WINE-1-2.1 The Principal White Grapes
Practice in examiner ↗WINE-1-2.2 Black Grapes, Sparkling and Fortified Wines
Practice in examiner ↗WINE-1-2.2.1The Principal Black GrapesThe principal black grapes - Cabernet Sauvignon, Merlot, Pinot Noir and Syrah/Shiraz, plus Grenache, Tempranillo, Sangiovese and Malbec - covering tannin, body, aromas and how climate changes each one.LockedWINE-1-2.2.2Sparkling and Fortified WinesThe main sparkling styles - Champagne, Prosecco and Cava - and how their methods create different characters, plus the key fortified wines, Sherry and Port, their styles, sweetness and service.Locked
WINE-1-3 · Storing, Serving, Tasting and Pairing
4 lessons
WINE-1-3.1 Storing and Serving Wine
Practice in examiner ↗WINE-1-3.1.1Storing Wine, Serving Temperature and GlasswareStoring wine correctly (cool, constant, dark, still), the serving temperature for each style, and glassware selection, filling, handling and polishing.LockedWINE-1-3.1.2Opening, Pouring, Preserving and Faulty BottlesPractical wine service: opening still and sparkling bottles safely, pouring and measures, preserving an open bottle, and identifying and handling faulty wine.Locked
WINE-1-3.2 Tasting, Pairing and Recommending
Practice in examiner ↗WINE-1-3.2.1A Structured Approach to Tasting WineA simple four-step tasting method - look, smell, taste, conclude - taught in plain language, with guidance on tasting conditions, note-taking and responsible tasting.LockedWINE-1-3.2.2Food and Wine Pairing, and Recommending with ConfidenceThe principles of food and wine pairing - matching weight, and how sweetness, umami, acidity, salt, fat and chilli change the wine - plus classic pairings and how to make a confident, plain-language recommendation. Restates that xplor is not a WSET Approved Programme Provider and awards no qualification.Locked