Skip to main content

Wine and Beverages


  • Credit value: 15 credits at Level 4
  • Convenor and tutorMatthieu Longuère
  • Assessment: a 2000-word report (60%) and timed assessment (40%)

Module description

The aim of this module is to provide you with a holistic understanding of wine and beverages from a global perspective by outlining regional differences in terms of style, taste profile and legislation. Their material qualities, cultural importance, customer service aspects, provision and quality control will also be explored.

Indicative module syllabus

  • The art of wine tasting
  • The influence of wine making on tasting profile
  • The different styles of wine
  • Legislation and labelling (including importing/exporting, allergens, affiliations)
  • Non-alcoholic beverages (teas, coffees, juices etc)
  • Other alcoholic beverages (spirits, beers)
  • Tasting as a beverage buyer
  • Selection, storage and service of wine and beverages
  • Beverage service and waste management
  • Food and beverage pairing and matching

Learning objectives

By the end of this module, you will be able to:

  • outline and review the global development of wine and beverages
  • identify common wine categories, styles and methods of winemaking
  • apply sensory evaluation skills to a range of wine and beverages
  • identify major factors that affect the provision and quality of wine and beverages
  • demonstrate an understanding of the practical, social and cultural factors that affect wine and beverage service from a customer perspective.