French Wine 201
PART 1: NORTHERN FRANCE
PART 2: CENTRAL FRANCE
PART 3: SOUTH OF FRANCE
PART 4: SOUTHWEST FRANCE
Christine Marsiglio MW
No. The videos are pre-recorded so that you can watch at your own pace and timezone.
Wines are not required for this course, but if you want you’ll learn the skills to source your own delicious wines should you wish.
We recommend at least 7 hours of learning, which is best split over a week, but you can go at your own pace and finish earlier or take more time should you wish.
We recommend at least 7 hours of learning, which is best split over a week, but you can go at your own pace and finish earlier or take more time should you wish.No. An active beginner can take this course and quickly get up to speed on both wine basics and the more intricate details.
No. We’ll teach you tools that will allow you to go out and taste, buy, and enjoy wines in a more confident way.
Upon purchase you will be invited to join our courses learning platform to start the course whenever you wish. You can access the course at any time and from any device. Start and stop whenever you desire. Take your time or zoom through it.
100% satisfaction guarantee, within 30 days of purchase.
All the content of the exam is included in the course. If you were to compare this course to others on the market, it's more intensive than a typical WSET level 2 exam but not as intense or jam packed as a level 3. The exam includes lots of details about grapes, wine production, regions, and practical information. This will give you the confidence to buy and enjoy wines from all over the world for yourself or friends, at any budget.
Yes! Upon completion (you have to score 80% or higher) of the certificate challenge you will get a unique, encoded digital certificate that you can also share on LinkedIn.
A Sommelier is actually a job that can't really be conferred by a course. You have to work on a restaurant floor to actually become/be a sommelier. BUT our course will definitely give you the tools and understanding you need to become a competent sommelier. So, if you were to take our course and work in the wine side of the restaurant business then you would definitely be a sommelier. An example is our Master of Wine, Christine Marsiglio. She is not a sommelier as she’s never worked on a restaurant floor and so wouldn’t legitimately call herself a sommelier. However, she is a wine expert, and has the knowledge, but less so the practical skills required to be a sommelier. There's always a practical component involved in being a sommelier, which is normally conferred through working in a restaurant.