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Current Course Information

Sensory Development and Wine Styles

First, thanks to all for your continued patience as we ironed-out the logistical details of the upcoming Sensory Development and Wine Styles class. We are now pleased to start accepting registration for this class. You should find attached, the registration and payment form with all related details contained within. Also, note that space for this class is limited to 16 people. So, the first 16 to complete the attached form and forward to me either by: fax, email or mail (refer to page 2) will receive confirmation of enrolment. Any additional will be placed on a waiting list and notified should space open up.

If you are a contact person for the interested individual(s) within your organization, please advise that person.

Course Title: Sensory Development & Wine Styles
Course Fee: $775.00 + HST (15%) = $891.25
Course Location: Waterfront Warehouse (1549 Lower Water St, Halifax, NS)
Date: Tuesday, January 3rd, 2012
Couse Time: 5:30pm - 8:30 pm
Duration: 10 weeks
Instructors: Simon Rafuse, Mark DeWolf & Carman Mills

Please contact Carman Mills for more information.

Looking forward to meeting many of you soon.

All the best!


CAPS-AC Offers a basic wine appreciation course for those people just looking for some wine knowledge and a fun start to learning more about their favourite beverage.

Introduction to the World of Wine
Presented by the Canadian Association of Professional Sommeliers, Atlantic Chapter

Tuition: $395.00 per student
Location: Delta Halifax, 1990 Barrington Street, Halifax, NS B3J 1P2
Date/Time: TBA

Course Description
This course is about wine, not so much about the technical side but to improve your wine experience. It is concerned with the ordinary wine drinkers and lovers who like wine but feel they lack confidence because they lack a bit of knowledge about wine. It’s also for restaurant industry professionals interested in a refresher or just starting out. From here you will be able to travel through the World of Wine, one glass at a time.

The course shall run for a period of five weeks (fifteen hours) with each week broken into two parts, the fist being theory the second part practical. Each of the ‘Big Six +1’ grape varietals (Chardonnay, Sauvignon Blanc, Reisling, Merlot, Cabernet Sauvignon, Pinot Noir + Syrah/Shiraz) will be defined with a short history along with their taste profiles.

Week One
History of Wine, an overview.
Deciphering the label, mysteries uncovered.
The basics of tasting.
Glossary of tasting terms.
Tasting Sauvignon Blanc.

(Each week we will use the Five Point method of tasting as explained below.)

Week Two
The basics of how wine is made.
Glossary of basic winemaking terminology.
The Vineyard Year (Almanac)
Tasting Chardonnay

Week Three
The Terroir effect. Climate, soil and technique.
Tasting Reisling and Pinot Noir

Week Four
Wine & Food Pairing. What you need to know.
Old World versus New World.
Tasting Shiraz/Syrah.

Week Five
Regionalization - A region’s ‘signature’ and appellations explained.
Blends versus varietals.
Tasting Merlot & Cabernet Sauvignon

Tasting the Wines
The tasting portion of the course will be carried out using the five point method. This shall allow for both comparisons between different styles of each grape but also comparisons with other grape varietals.

Wallace Fraser, Consulting Sommelier

• Wine Introduction Instructor for the Halifax Continuing Education Dept. 1985- 2000
• Honorary Harvestor, Château Mouton Rothschild 2000
• Graduate of the International Sommelier Program. 2001
• Founder and past President of the Association of Sommeliers of the Atlantic Provinces (now CAPS Atlantic)
• Diploma in Food and Wine Dynamics from the Culinary Institute of America in Napa 2003

Wine Country is my favourite country to visit and to this end some of my travels have included Napa, the Okanagan, Niagara, Bordeaux, the Rhône, Rioja, Valencia, Veneto, Tuscany, Sonoma, Lodi and Nova Scotia’s own exciting wine regions.

Listed below are the course requirements that must be complete before a CAPS Sommelier Certificate is issued.

Sensory Evaluation/Wine Professionalism
Old World
Sommelier Management
New World/Beer and Spirits.
30 Hours of Stage Experience
CAPS Service Exam

Sensory Evaluation/Wine Professionalism is a pre-requisite for the other courses.

As members of the Atlantic Chapter of CAPS (which students in the program currently are) you must complete all the above modules to be formally recognized as a Sommelier.

The Atlantic Chapter has developed a Service Exam that is consistent with the other chapters of CAPS across the country, and with the standards of the Association de la Sommelerie Internationale, the France based organization with which CAPS is accredited. (links to CAPS and ASI are on our Links page) The service exam will be offered on a regular basis as students require.

People who wish to obtain the CAPS Certification will be given the first opportunity to take the winemaking module whenever it is being offered. Please e-mail Winemaking to reserve your place for the winemaking module or for more information.

Halifax - Sommelier I - New World Wine Regions (CAPS Module 4)


Mark DeWolf
(902) 444-1999

Carman Mills
(902) 494-6537
Email: or

Nova Scotia - Sensory Evaluation/Wine Professionalism

Classes are being planned for a location in the Valley and in Cape Breton. Contact us for more details.

Sensory Evaluation/Wine Professionalism

Course Description: This is the prerequisite for all courses leading to certification as a sommelier by the Canadian Association of Professional Sommeliers Atlantic Chapter (CAPSAC). In this class students will study: components and structure of wine; proper techniques for wine assessment, theory and practice; elements of wine handling in restaurants; wine service; basic principles of food and wine matching; with an overview of principle wine regions and regulations in the world.

What was the Association of Sommeliers in the Atlantic Provinces (ASAP) is now the Canadian Association of Professional Sommeliers Atlantic Chapter (CAPSAC)

Prerequisite: Interest in, and a desire to drink wine

Mode of instruction:
weekly reading assignments (approximately 40-50 pages)
exercises to develop wine tasting skills
wine evaluation
practical demonstrations and role playing
food assessment for the purpose of matching wine


CAPSAC: Methods of Wine Production


To be announced - normally at L’Acadie Vineyards, Gaspereau Valley Nova Scotia


TBA, includes all materials


Bruce Ewert, an internationally experienced winemaker and grape grower, and owner of L'Acadie Vineyards in Gaspereau Valley, NS.

Directions to the winery can be found at

Course Outline:

After the successful completion of the 'Methods of Wine Production’ course, students will have developed an in-depth knowledge of the techniques required to produce wines. The course focused on both viticulture and vinification practices. Students will gain insight into the practice of winemaking and the tools at the disposal of the winemaker by participating in the process and classroom study. During the course, students will study the production processes at each stage and how these can affect the nature and quality of the product. The learning experience is enriched by on-site visits to a vineyard and winery.

Specific topics covered include:

.Vinifera, labrusca, hybrids, clones
.Propagation, grafting, rootstocks
.Vine life cycle
.Site selection and new vineyard development
.Vine management and influences on wine quality

- White and red winemaking process
- Microbiology of winemaking - yeasts, malolactic, spoilage
- Stylistic tools - chaptalization, deacidification, lees
- Production of sparkling wines, icewines
- Post Fermentation - oxidation avoidance, protein and tartrate stabilization, and aging

Note: This module is a required course for those students in the CAPSAC Sommelier Program.