food and wine wine programs

Wine Studies at the Elizabeth Bishop Wine Resource Center

The Elizabeth Bishop Wine Resource Center is a facility at Boston University established for the study and promotion of wine and other spirits, in order to educate people about wine as a beverage (which, when consumed in moderation, can be part of an enjoyableand healthy lifestyle). The Center's purpose is to foster education programs at Boston University that explore all aspects of wine, including viticulture; enology; wine history, economics, distribution and marketing; the pairng of wine with food; and the psychological, physiological, and cultural phenomena of wine consumption.

Wine Studies Program

The Wine Studies Program is a four-level curriculum within the Elizabeth Bishop Wine Resource Center as Boston University's Metropolitan College. Personal enrichment is a benefit of all four levels, whereas receiving Boston University certification in Levels 2, 3, and 4 enhances one's opportunity to work in the wine industry. The knowledge obtained through these courses will prove invaluable, even for those already in the industry.

Students enrolling in Wine Studies courses should note that midterm and final exams are offered only on the dates specified in each description. All students, including those already in the industry, will benefit from the expertise of our instructors, Sandy Block, Bill Nesto, and Alex Murray.

For more information, call 617-353-9852

Level 1: Fundamentals of Wine—An Introduction
Prerequisite: none

Suitable for students without previous knowledge of wine, this introductory survey explores the world of wine through lectures, tastings, and assigned readings. By the end of Level 1, students will be able to:

• Exhibit fundamental knowledge of the principal categories of wine, including major grape varieties, wine styles and regions
• Correctly taste and classify wine attributes
• Understand general principles of food and wine pairing
• Comprehend the process of grape growing and winemaking

Ten Mondays, including exam: January 26; February 2, 9, 23; March 2, 9, 16, 23, 30; April 6 (exam). 6-9 p.m.

Tuition: $875

Level 2: A Comprehensive Survey of Wine, Spirits, and Beer
Prerequisite: none

This intensive survey is designed for the avid consumer and serious student of wine. Offering detailed knowledge of wine through tastings, lectures, and assigned readings, the course is also useful for those who wish to enter the wine trade, or those already in the industry who want to hone their knowledge. By the end of Level 2, students will be able to:

• Exhibit detailed knowledge of wine regions, grape varieties, and styles
• Demonstrate refined tasting ability
• Understand inherent characteristics of wine
• Identify broad categories of beer and spirits

Spring Session
Fifteen Tuesdays, including exams: January 20, 27; February 3, 10, 24; March 3, 10, 17 (midterm), 24, 31; April 7, 14, 21, 28, May 5 (exam). 6-9 p.m.

Summer Session
Fifteen Mondays, including exams: May 18; June 1, 8, 15, 22, 29; July 6, 13 (midterm), 20, 27; August 3, 10, 17, 24, 31 (exam). 6-9 p.m.

Tuition: $1,300

Level 3: Mastering Wine—Skill Development
Prerequisite: a passing grade in Level 2
This interactive and dynamic course is the first step in the mastery of the world wine industry. Intensive independent research, group presentations, and wine tastings enable students to gain advanced knowledge of wine production, distribution, and consumption. By the end of Level 3, students will be able to:

• Identify wines accurately in blind tastings, including grape varieties and regions
• Appreciate the structure of the wine business at the local, national, and international levels
• Fully understand wine grape growing, vinification, and maturations, bottling, and quality control
• Comprehend the theoretical interaction and synergy between wine and food pairing

Fifteen Wednesdays: January 21, 28; February 4, 11, 18, 25; March 4, 11 (midterm), 18, 25; April 1, 15, 22, 29; May 6 (exam). 6-9 p.m.

Tuition: $2,550

Level 4: The Wine Trade: Global, National, and Local Perspectives
Prerequisite: a passing grade in Level 3
Students will complete mastery of the world wine industry through in-depth discussions and forums, research of current issues in the wine industry, interaction with experts in the field, and by tasting wines of exceptional quality. By the end of Level 4, students will be able to:

• Use their wine tasting skills to deconstruct and understand wine quality and origins
• Refine their wine vocabulary and comprehensive observations
• Effectively communicate about wine
• Speak and write confidently about current issues in the wine industry

Fifteen Thursdays, including exams: January 22, 29; February 5, 12, 19, 26; March 5, 12 (midterm), 19, 26; April 2, 16, 30; May 7, 14 (exam). 6-9 p.m.

Tuition: $2,550

Instructors

William Nesto, MW
In 1993, Bill Nesto attained certification as a Master of Wine from the London-based Institute of Masters of Wine. Former sommelier at the Ritz-Carlton, Boston, he is a contributing editor to Santé: The Magazine for Restaurant Professionals, and a regular contributor to Massachusetts Beverage Business. He also lectures and judges wine competitions in the United States and abroad.

Sandy Block, MW
Sandy Block attained certification as a Master of Wine from the London-based Institute of Masters of Wine in 1992. He is vice president of beverage operations at Legal Sea Foods and frequently lectures at local and national wine festivals. He is wine editor of the Improper Bostonian, a monthly columnist for the Massachusetts Beverage Business, and a contributor to the Quarterly Review of Wines, Boston Magazine, and many other publications.

Alexander Murray
For more than two decades, Alex Murray has worked in the wine trade as a retail manager, a sommelier, and a director of marketing for a wine wholesaler. In addition to teaching the wine courses for Boston University’s School of Hospitality Administration, he conducts seminars in food and wine pairing and writes extensively on the subject.

Looking for a degree program?

Boston University Metropolitan College also offers a Masters in Gastronomy.