Wine Appreciation

Wine Appreciation

At: Myerscough College, Preston

Fees: £34

Course Length:
1 Evening

Please enquire for dates and times of this course

This course is perfect to either introduce you to, or formalise some prior knowledge in the fascinating world of wine. The course will cover the basics of how wine is made, from type and style. It will describe the various grapes, wine producing regions and factors affecting wine production. An opportunity is given to taste various wines provided by the tutor for the occasion and with the right techniques! The inevitable questions of which wine with which food, what temperature should that wine be served at and the best way to store wine will be answered. Concerns about safe alcoholic consumption are also discussed. The programme is designed to be very informal and enjoyable with all the resources provided.

Progression

This course can be a very good introduction to the world of wine and for those that require to carry on with further learning, the WSET Level 2 Intermediate Certificate in Wines, Spirits and Other Alcoholic Beverages can be an interesting follow up.

How To Apply or Enquire Please enquire about applying for this course to: The Short Course Unit, Myerscough College, Bilsborrow, Preston, Lancashire PR3 0RY
Telephone:01995 642255 Email:shortcourses@myerscough.ac.uk Special Education Needs and Disability - Short Courses Prospective students who have a disability that may affect their studies should inform the College as soon as possible. Regrettably the College does not receive funding for the provision of learning support for students with additional learning needs attending Short Courses, which are run on a full-cost basis. The College's Learning Support Service may be able to provide support but it is the responsibility of the student to meet the cost. For further details contact 01995 642222 ext 2045 (or email learningsupport@myerscough.ac.uk) with details of support requirements and the relevant course.

Please note that the information provided in this fact sheet was accurate at the date of publication. However, courses are continually being modified and information is therefore subject to change.