Care for a gentle Gamay (Beaujolais)? Or a cracking Carmenere? Maybe a vibrant Tempranillo or a silky structured Nebbiolo? Perhaps a brooding Malbec or Nero d'Avola, or a zingy Zinfandel?  We try and discuss some of the most delicious emerging red varietals which have come to the fore in wine shows. We try evaluate wines from France and Australia, Spain, Chile and Italy among others.  Which will take the top prize? Join us and find out! (Please bring a pen or pencil)

DELIVERY MODE

• Face-to-Face

COURSE OUTLINE

• Tasting and evaluating red varietals
• Light to medium bodied reds
• Medium to full bodied reds
• The major varietals

LEARNING OUTCOMES

By the end of this course, students should be able to:

1. Understand emerging red varietals
2. Evaluate emerging red varietals
3. Understand the key characteristics of each