Course highlights:
Classification of wine
Regions and their terroir
Wine Law
Categorization of wine according to residual sugars, pressure, etc.
Production technology
Must varieties
Barrel types, firing and alternatives
Wine closures and corks
Diseases and defects in wine
The sommelier and his inventory
Wine service
Temperature for wine service and storage, archiving chart
Tasting, sensory evaluation
Wines of Moravia and the World
Rating system - 100 table
Aromatic profile and robustness profile of the wine
Ordering of wines for tasting
Aroma of the wine
Glossary of wine terms.
Tour of the cellar, vineyard