WSET Level 1 Wines Course
F 225 INT
An introduction to wine that’s ideal for those who want to feel more comfortable around wine. Suitable for individuals with very little starting knowledge, or even none at all.
Class Registration Deadline is February 25, 2025
March 18, 2025
Tuesday, 10:00AM - 4:45PM
Classroom Course
International Wine Center
350 7th Avenue, Suite 1201
New York, NY 10001$448.00
Looking for more course details?
View the Course Overview
Registration Requirements
Entrance Requirements
- At least 21 years of age
Complete Enrollment Agreement
- Select and complete the corresponding Enrollment Agreement for your course .
- This must be completed. You will need to upload it during the registration process.
Pricing Details
Registration Fee: $25.00
Study Kit: $37.00
Exam: $134.00
Tuition: $252.00
Total: $448.00
Discounted fees are available to Teaching Assistants. These positions are limited in number and are granted at the discretion of the International Wine Center.
Exam Date & Time
Exam: Thursday, Tuesday, March 18, 2025 at 4:00PM
Exam Rescheduling Deadline: February 25, 2025
Exam Format: 30 multiple choice questions
Detailed Course Schedule
Session:1
Date:Tuesday, March 18, 2025
Topic:What is wine? How to taste wine. How wine is made. Grape varieties. Understanding restaurant wine lists.
Session:2
Date:Tuesday, March 18, 2025
Topic:Why wines are different. Primary wine and food interactions. Wine service and storage. Social responsibility.
Session:3
Date:Tuesday, March 18, 2025
Topic:Review and Exam.
Must show valid photo ID.
Materials
Study Guide: An Introduction to Wine
Refund Policy & Student Disclosure
If your study plans are suddenly interrupted, you may seek a refund. When withdrawing from a class, please be aware that you must submit a written notice of withdrawal from the registered class and a written request for a refund. More details can be found by clicking the Refund Policy link.
Refund PolicyMeet the Instructor
Christopher Sachs, DipWSET
Instructor
Christopher Sachs is a wine and spirits professional based in Central New Jersey. He was classically trained in Culinary Arts at The Culinary Insti…
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