Wine Judge Training Progam Curriculum

PURPOSE
To train, test, and certify AWS members in their ability to form objective, educated, and critical opinions on wines.

CURRICULUM
The overall program will be inclusive - for individuals who want to become certified judges and for those who want to learn how to evaluate wines better through advanced training.

LEVEL I
Introduction to Wine Judging: The Intro seminar is designed to give the novice the basic tools to objectively evaluate wines. It will prepare attendees for the Preliminary Amateur Wine Judging. It will also serve as a prerequisite for admission into Level II, the Wine Judge Training Program. The session will be offered to all members as a 1.5 hour seminar during the annual conference at a cost of $5.00. It will typically be offered during the first session on Friday morning.

LEVEL II
Wine Judge Training Program (WJTP) is a three-year program designed to train the individual in the basic tools to objectively evaluate wines.

Prerequisite: Successful completion of Introduction to Wine Judging and the WJCP Entrance Exam. As it is an intensive one day course each year, considerable self-study (pre-class), practice and preparation is expected. A list of resources, references, and practices is mailed upon receipt of registration.

Evaluation: Exams will be given at the end of each of the three years. Exam content will relate to materials covered in the syllabus and the one day class for each year. Evaluations typically include written, tasting, and identification of component/balance/flaw. Failure of the exams given at the end of year one or two will require the trainee to retake that year’s work. One retake of the year 3 exam is permitted if done within two years.

Year 1: Essentials of Wine Evaluation includes vocabulary, components, appearance, aroma, flavors, taste, texture, components, balance, flaws, as well as objective evaluation and scoring.

Year 2: Factors Affecting Wine Quality and Variety Identification includes the influence of viticultural (grape growing) and enological (winemaking) practices, variety characterization and identification, wine styles, wine components and flaws, and objective evaluation and scoring.

Year 3: Judging of Wine Styles includes classes and types of wines, blending, judging environment, wine components, wine competitions, and objective evaluation and scoring.

LEVEL III
Certified Wine Judge Continuing Education and Recertification Program: This annual educational session, offered during the AWS regular program sessions, is designed to keep the Certified Wine Judges up-to-date and to hone their basic skills.

LEVEL IV
AWS Certified Master of Wine: Proposed; for future consideration.

DURATION
Four years, including the 1.5-hour Level 1-Intro to Wine Judging seminar. The Level II classes (Year 1, 2, and 3) must be completed within a four year period, unless special permission is granted.

ELIGIBILITY
All AWS members with at least two years of Chapter comparative tasting, or equivalent, are eligible when the prerequisites are fulfilled (see Level I and II prerequisites above).

ADDITIONAL
Attendance at annual national AWS conferences is mandatory and includes involvement in the

REQUIREMENTS
Attendance at annual national AWS conferences is mandatory and includes involvement in the amateur wine competition and attendance at seminars. Additionally, students must participate in judging at two competitions per year and manage one competition during the three year period.

CLASSES
The Intro (pre-requisite) first year will typically be offered during the first session on Friday morning. All Level II classes will be held at the annual conference held on Thursday, November 3, 2005, from approximately 8:00 a.m. – Noon and 1:00 – 5:00 p.m. at the Flamingo Hotel, Las Vegas, NV.

REGISTRATION
Registration for the Intro (pre-requisite) class is accomplished as part of the Annual Conference Program registration. Students successfully completing the Intro Level l will receive registration materials by mail for Level II classes. The cost is $55.00 each year, payable to the AWS, and mailed to the WJCP Chairperson . For Year 3 students, an additional exam fee of $30 is assessed.

CERTIFICATION
All candidates who successfully complete the program in the allotted time will be certified by the American Wine Society. Certificates are signed by AWS President and the WJCP Chair.

For more information, please contact:

Wine Judge Training Program Chairperson
NORA PARKER
725 Knickerbocker Avenue
Springfield, OH 45506
937-322-6359

*When you contact us via email with a question please include your mailing address so that if information is requested we can get it right out to you

Note: some email systems do not like "redirects" so when placing important emails please use BOTH of the following email addresses. If you have sent an email and do not receive a prompt reply, please use the above listed phone number to make sure your email was not deleted by a "SPAM FILTER"
nmparker@americanwinesociety.org

NMParker285@aol.com

We are currently working on a supplemental website to allow greater contact between the WJTP Committee, Instructors and Students. If you are a student who is interested in joining us for this "BETA TEST" please contact:

AWS Director of Education
PETER J. CISEK
P.O. Box 74 Middlebury, CT 06762
203-758-2857

cisek@americanwinesociety.org

pcisek@newhaven.edu

Wine Judge Training Program Overview

The following outline represents topics covered within the three year program. Self-study requirements are essential, including component/balance/flaw exercises and participation in wine competitions. Many of the lecture subjects below include appropriate wine samples but you should be familiar with a wide range of wines prior to entering the American Wine Society Wine Judge Training Program (AWS WJTP).

To evaluate your self-study progress, a written tasting/evaluation exam, a written exam (true/false, multiple choice, fill-in-the-blank space), and a component/balance/flaw exam is given at the conclusion of each of the three years. To pass to the next level of the program, a score of 70% or higher must be achieved for each of the exams. Exams are reviewed with the candidates to provide an opportunity for growth and improvement. It takes a considerable amount of time, effort, study, and practice to become an objective certified wine judge. Many AWS members are certified wine judges and find it to be a personally rewarding achievement.

Year I
Essentials of Wine Tasting
The Senses Used
Basic Vocabulary
Components and Combinations, Tasting I and II
Concept of Wine Qualities, Balance, and Faults
Scoring Systems
Wine Competitions

Year II
Factors Affecting Wine Quality
Influence of Grape Variety and Fruit Type on Wine Properties
Influence of Climate and Viticultural Practices on Wine Properties
Influence of Enology (Winemaking) Practices on Wine Properties
Fermentation Chemistry
Wine Components
Wine Chemicals and Preservatives
Wine Faults – Qualitative Detection

Year III
Judging of Wine Styles
Judging Environment, Equipment, and Procedures
Classes of Wine
Food vs. Competition Wines
Wine Diseases and Faults, Scoring Analytically
Component Tasting
Human Food Sensory Systems
Challenges of Best of Show Judging
Review of Wine Judge Training Goals