We encourage you to go through our WINE 101 course from the start till the end in order to make sure that you understand all aspects of wine.
Though for those that wish to look up specifics or simply jump ahead from where they stopped off last time - here is a full table of contents to help you out.
-What is colour?
-How do wines get their colour?
|AGED||-Why do aged wines slightly discoloured? Is this bad?|
|HOW WE SMELL||-The (basic) science behind how we smell|
|CLASSIC AROMATIC GROUPS||-The main groups that make up the 'aroma wheel'|
-What is a wine fault?
-How do I tell if the wine is faulty?
|WINEMAKING||-All faults that are made via the winemaking process|
|NOT WINEMAKING||-All faults that are made post winemaking/bottling|
-How we taste/how our palates work
-What is 'residual sugar'?
-What is off-dry vs dry vs sweet?
-What is acidity?
-What does it taste like?
-What is the difference between high and low tannins?
-What are tannins?
|BODY||-What is a full bodied wine? How is different to a light bodied one?|
|FINISH||-What is the finish of a wine referring to?|
-How do I know if this wine is balanced?
-What does a wine need in order to be balanced?
|CONCENTRATION||-What does the 'concentration' of a wine refer to?|
-Types of foods that you will come across
-The interaction between the foods and wines, and why it matters for your matches
|RULES FOR MATCHING||
-How do I begin with food and wine matching?
-Is there one simple rule? If not, what are the others?