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Looking to learn more about Italian wine than Chianti and Pinot Grigio? Want to become adept at asking for some of those hard-to-pronounce wines you see in the Italian section of your local wine store? Working in a position where Italian wine sales are part of your job description, but lacking confidence in talking about them? Studying for a lofty wine credential but having a hard time making sense of the Italian chapter? Need validation of your Italian wine knowledge?
|9 classes||Current plans are to give this course in early 2017|
|$935 for those working in the food and beverage industry|
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The Italian Wine Professional™ (IWP) is a training and certification program designed to help students of wine become comfortable with the complex world of Italian wine. It has been created specifically to give those who have experience with wine but have not dealt much with Italian wine—and even those who are quite familiar with certain categories of Italian wine but want to broaden their scope to less familiar territory—the confidence needed to discuss, sell, and buy Italian wine.
This program is geared toward those who work in retail, restaurant, import, and distribution roles, but is also ideal for wine writers, educators, and avid wine-lovers who wish to increase their knowledge of Italian wine. Anyone who likes Italian wine but wants some help in understanding Italian wine labels, expanding their horizons in choosing wines on a wine list, or appreciating the differences between the myriad Italian wine styles can enjoy and benefit from the IWP course.
The Italian Wine Professional course will cover the following themes and will include wine tastings to illustrate the wines being discussed in that unit:
* Unit 1: Introduction to Italy and Italian Wines
* Unit 2: Northern Italian Reds
* Unit 3: Central Italian Reds
* Unit 4: Southern Italian Reds
* Unit 5: Whites of the Coasts and Islands
* Unit 6: High-Elevation and Inland White Wines
* Unit 7: Sparkling Wines, Dessert Wines, & Spirits
* Unit 8: Luxury Wines
* Unit 9 Class Presentations and Examination
Throughout, students will be exposed to:
* Italy’s geography, history, and climate
* Italy’s major grape varieties and their main growing regions
* Italian wine labeling conventions and how they fit into EU law
* Italian cuisine
* Basic pronunciation of Italian words and some key terms
For those students desiring to attain the IWP credential, a presentation project in class will be required. This will take the form of an individual presentation on a subject agreed upon in advance between the student and the instructor. These projects are intended to exercise the students’ research, writing, and speaking skills, to enrich the course with new insights, and to let students have some fun and show off their talents and interests.
The final examination is a written test, combining multiple choice with other question types. There is no tasting or oral-response component to the exam.
Unit 1: Wines of Italy: Overview and Wine Labeling
A discussion and tasting of Italy’s position and importance in the global wine trade; a brief history of Italy as it relates to wine; the geography, topography, and climate of Italy; the 20 regions of Italy; and Italian wine law and labeling terms. Key wine styles underscoring the labeling laws and the diversity of Italian wine will be tasted.
Unit 2: Northern Italian Reds
A discussion and tasting of the major red-wine denominations of Piedmont, Lombardy, Trentino–Alto Adige, Veneto, and Friuli–Venezia Giulia: where they’re located, what grape varieties they’re made from, and their styles and importance, along with an introduction to typical foods of the North of Italy. This unit includes an array of the familiar and not-so-familiar: Barbera, Dolcetto, Nebbiolo, Pinot Noir, Lagrein, Refosco, Cabernet, and the Valpolicella grapes.
Unit 3: Central Italian Reds
A discussion and tasting of the major red-wine denominations of Abruzzo, Emilia Romagna, Marche, Toscana, and Umbria: where they’re located, what grape varieties they’re made from, and their styles and importance, along with an introduction to typical foods of the central regions. Sangiovese comes in many guises and will be joined by the likes of Montepulciano, Sagrantino, and Lambrusco. As in each session, pronunciation will be emphasized as a key to confidence and respect when talking about Italian wines.
Unit 4: Southern Italian Reds
A discussion and tasting of the major red-wine denominations of Campania, Puglia, Basilicata, Calabria, Sicily, and Sardinia: where they’re located, what grape varieties they’re made from, and their styles and importance, along with an introduction to typical foods of the South of Italy. Discovery of new wines and pronunciation practice continue from A to Z with Aglianico, Cannonau, Frappato, Gaglioppo, Negroamaro, Nerello, Nero d’Avola, Piedirosso, Primitivo, and Zibibbo.
Unit 5: White Wines of the Coasts and Islands
A discussion and tasting of the major white-wine denominations of the coastal areas of mainland Italy and its islands: where they’re located, what grape varieties they’re made from, and their styles and importance, along with an introduction to the bounty of seafood that features prominently in the cuisine of these areas. This unit includes the refreshing whites as well as some beautifully textured wines from Coda di Volpe and Greco, Falanghina and Fiano, Pecorino and Passerina, Vermentino and Verdicchio, and more.
Unit 6: High Elevation and Inland White Wines
A discussion and tasting of the major white-wine denominations of the northern regions, the Apennines, and the southern volcanoes: where they’re located, what grape varieties they’re made from, and their styles and importance, along with an introduction to some of the heartier dishes that pair well with these rich, fuller-bodied dry whites. An exploration of wines from farther inland reveals profound wines from Pinot Grigio and Bianco, Catarratto and Grillo, Arneis and Chardonnay.
Unit 7: Sparkling Wines, Dessert Wines, and Spirits
A discussion and tasting of the major Italian denominations that produce sparkling wines and sweet wines: where they’re located, what grape varieties they’re made from, production methods, and their styles and importance, along with an introduction to the wide array of Italian desserts and after-dinner drinks. This unit raises a classic Italian brindisi (toast) to diversity: Franciacorta, Prosecco, Moscato, Brachetto, Recioto, Vin Santo, and last but never least, grappa.
Unit 8: Luxury Wines
This class returns to primarily red wines and focuses more deeply on the most famous wines, including Barolo, Barbaresco, Brunello di Montalcino, Amarone, Super Tuscans, and more: why they are special and terms that may appear on labels such as subzones of production and style variations. This session allows a more detailed comparison of these wines that feature so prominently in any discussion of Italian wine. The class finishes with a pre-exam Q&A period.
Unit 9: Class Presentations
In addition to classroom attendance, students wishing to achieve the credential will be required to complete a class project. The standard class project is a 5- to 7-minute presentation to the class about a wine style, wine region, or other topic that furthers the course’s goals. Students are encouraged to personalize the presentation to simulate a professional situation that relates to their jobs. Presentations may incorporate video, multimedia, role-play, or other methods.