The history of wine with Jancis Robinson In this free mini course Jancis takes you on a journey to explain how wine is made, the different types of wine, the geography of wine and how it's changing, viticulture & vineyards, the wine-making process and how to read a wine label. This course is a free excerpt from Mastering wine - Jancis Robinson's shortcuts to success. The entire course is available elsewhere on Udemy. Learn from a true wine expert Jancis Robinson is wine columnist for the Financial Times, provides advice for the wine cellar of The Queen and was the first person outside the wine trade to become a Master of Wine. She edits the Oxford Companion to Wine, widely considered to be the most comprehensive wine encyclopaedia in the world and co-authors The Wor... Read More »
The history of wine with Jancis Robinson
In this free mini course Jancis takes you on a journey to explain how wine is made, the different types of wine, the geography of wine and how it’s changing, viticulture & vineyards, the wine-making process and how to read a wine label.
This course is a free excerpt from Mastering wine – Jancis Robinson’s shortcuts to success. The entire course is available elsewhere on Udemy.
Learn from a true wine expert
Jancis Robinson is wine columnist for the Financial Times, provides advice for the wine cellar of The Queen and was the first person outside the wine trade to become a Master of Wine.
She edits the Oxford Companion to Wine, widely considered to be the most comprehensive wine encyclopaedia in the world and co-authors The World Atlas of Wine, a classic of the wine world. Her book Wine Grapes was the first-ever winner of all six major wine book awards on both sides of the Atlantic.Read Less
- Talk knowledgeably about where wine comes from and how it is made
- Decipher wine labels and language
Anyone beyond the initial stages of learning about wine (usually described as intermediate; equivalent to WSET level two) will find this course less beneficial.
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Meet Jancis! In this introduction Jancis explains her background, expertise and what excites here about wine. She talks about how the appreciation of wine has changed since she became involved in the industry and why she thinks wine should be a democratic drink that everyone can understand and enjoy.
In this lecture Jancis explains how she will provide you the tools, skills and confidence to choose the right wine. She will strip wine down to the basics, show you how to taste, how to choose the right kind of bottle and will also explain the winemaking process.
In this lecture Jancis explains the essentials that you will need to take the course.
In this lecture Jancis gives you advice on the best way to get the most out of the course by tasting as many different wines at once, preferably with a few friends.
In this lecture Jancis describes what that this section of the course will cover. This includes what wine is, where wine comes from, how wine is made and the art of reading a wine label.
In this lecture Jancis describes what wine is and how a single fermented fruit can produce such a huge range of different types and flavours of wines. She also covers the different types of wines available; red, white, rosé, sparkling and fortified and the differences between them.
In this lecture Jancis explains where wine can be grown, how the geography of winemaking is changing and how global warming means we could soon be seeing wines from as far north as Norway.
In this lecture Jancis covers the differences between old and new world wines and the rivalry which developed between the two schools of wine production. She talks about "Cellar Rats" and how they had a positive impact on European wine production, and how the study of wine terroir improved quality worldwide.
In this lecture Jancis delves into viticulture and how vineyards are designed. She talks about the wine growing season, the impact of weather on the grapes and the trick to balancing sugar and acidity. She looks into how the vines are tended and how farmers manage the vineyards from season to season.
In this lecture Jancis describes how the winemaker goes about creating their wine, how grapes are sorted and processed and the role sugars and CO2 play in the fermentation process. She talks about yeast types, must, mog, and lees in the production of white wine. She describes the differences in making red and white wines, caps, tannin, the value of skins, why winemakers use oak barrels, temperature control and why winemakers manage temperature so closely.
And would you believe that some wine is made in concrete tanks or that you can make white wine from red grapes?
In this lecture Jancis explains the clues you can use to decode wine labels, the differences between Burgundy and Bordeaux bottle shapes and what all the information on the label means. She explains the differences between old world and new world wine labelling and why different producers prioritise different types of information on their bottles.
Put your new wine knowledge to the test, good luck!
Jancis summarises what has been covered in this section; what wine is, the three types of wine, the three colours of wine, where wine is grown, the importance of seasons, the importance of grape sugar, and overview of the wine-making process and how to read a wine label.
Your first challenge. Visit your wine store and try out your newly acquired wine skills.
Want to know even more about wine? Jancis shares her tips on the resources available to expand your knowledge and skills further.
Please find attached a list of specially selected resources to help you on your journey to mastering wine.
We do hope you enjoyed this taster course. If you'd like to try the whole course at a big discount off the list price, please take a look at this link:
Here at the Expert Academy, we publish other courses on a variety of topics, and seeing as you made it to the end of this course we thought we'd treat you to some free bonus courses too:
FREE COFFEE COURSE:
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