LEVEL 1 - WINE FOUNDATIONS

Somm FactorY x RichmondStation

Level 1 – Wine Foundations


$580 per person + add-ons

Designed for hospitality industry professionals working towards their Sommelier Certification, and anyone with a keen interest in the world of wine; Master Sommelier Bruce Wallner, one of Canada’s leading wine educators, is partnering with Richmond Station to unlock the virtual version of the popular Level 1 – Wine Foundations. This is an in depth, 6 week, online virtual wine course for the professional and amateur alike.

Cutoff for enrollment is January 27th, 2022.


What You Get

Bruce Wallner spent 12 years as the Head Sommelier of Palazzo Versace and Hotel du Vin. He was certified as Master Sommelier in London, UK in November 2009. Bruce Wallner has previously served on the CAPS board, helping to create the current form of the BOSC completion and usher in the modern era for Sommeliers in Ontario.

Bruce is a co-owner of Grand Cru Deli, also in downtown Toronto.

Each class consists of 3-6 unique wines pours that typify the regions and varietals discussed in that week’s lesson. Each pour is 60ml and portioned in a reusable glass bottle.

Learn from the best. You will receive Bruce’s Sommelier Factory-Level 1 Course Book, that includes a structural outline of the main grapes, climactic regions, and steps for professional, deductive blind-tasting.

Let Richmond Station send you a curated menu supplements that you can sink your teeth into while enjoying your wines. Check out the menu below and add Food Pairings to your cart before checkout.

Each week we portion your wines individually before the start of the class so they are fresh. You can pick up your kit every Thursday from Richmond Station between 12-6pm at no extra cost, or we can deliver them directly to you. $15/delivery within the GTA ($90 for all 6 classes). Locations outside the GTA subject to a premium. Deliveries are available within a 90 minute drive from Richmond Station.

COURSE DATES & CLASS CONTENT

SESSION 1: THE STRUCTURE OF WINE

Thursday February 3rd, 2022

In this session, we examine the true essence of wine, drawing parallels between structural elements in wine and familiar consumables. We will also introduce professional style tasting according to the international grid.

Optional Menu Supplement:

Stn. Charcuterie

duck liver pate, coppa, salami, terrine, mustards, pickles


SESSION 2: COOL CLIMATE WHITES

Thursday February 10th, 2022

In this session, we examine the white wine regions considered cool climate. We discuss and taste wines made from the grapes commonly found in these regions. Grapes of focus: Sauvignon Blanc, Grüner Veltliner, Riesling, Gewürztraminer, Chenin Blanc, and Pinot Gris.

Optional Menu Supplement:

Beet, Kale & Apple Salad

riesling vinaigrette, honeycrisp apple, herb oil, marcona almonds


SESSION 3: MODERATE CLIMATE WHITES

Thursday February 17th, 2022

In this session, we examine the white wine regions considered moderate climate. We discuss and taste wines made from the grapes commonly found in these regions. Grapes of focus: Marsanne, Torrontés, Roussanne, Sémillon, Chardonnay, and Viognier.

Optional Menu Supplement:

Pumpkin Cavatelli

roasted squash, brussels sprouts, chestnut chips


SESSION 4: COOL & MODERATE CLIMATE REDS

Thursday February 24th, 2022

In this session, we examine the red wine regions considered cool and moderate. We discuss and taste wines made from the grapes commonly found in these regions. Grapes of focus: Corvina, Gamay, Nebbiolo, Sangiovese, Pinot Noir, and Merlot.

Optional Menu Supplement:

Mushroom & Caramelized Onion Tart

winter salad, roasted garlic vinaigrette


SESSION 5: WARM CLIMATE REDS

Thursday March 3rd, 2022

In this session, we examine the red wine regions considered warm climate. We discuss and taste wines made from the grapes commonly found in these regions. Grapes of focus: Grenache, Zinfandel, Syrah, Malbec, Tempranillo, and Cabernet Sauvignon.

Optional Menu Supplement:

Braised Grass-Fed Beef Shank

rosemary polenta, charred brassicas, king oyster mushrooms


SESSION 6: SWEET & SPARKLING

Thursday March 10th, 2022

We review what we’ve learned and continue our journey with an examination of the great sweet and sparkling wines of the world. Grapes of focus: Muscat Blanc à Petits Grains, Malvasia, and Prosecco.

Optional Menu Supplement:

A Selection of Enriched Breads and Petit Fours


CLASS STRUCTURE

Starting at 6:30pm each Thursday, you will join a virtual session with dozens of other students from around Ontario. Sessions will be led by Master Sommelier Bruce Wallner, as he guides the class through the structural tasting of the wines up for discussion that day. Classes will be 2 hours in duration and each class will consist of 60 minutes of theory and 60 minutes of guided tasting. Students will receive 3-6 unique wine pours that typify the climate subject for that session, and the final hour of each class will consists of interactive exercises that will hone your ability to taste, describe taste and discern wine varietals by climate, typicity and structure.

about somm factory

The Sommelier Factory was started as a facility for wine professionals to train and develop their skills. Over the past 10 years, they’ve had the honour of assisting in the evolution of Canada’s top Sommeliers and the building of our amazing community. Sommelier Factory continues to be run by Sommeliers, and now exist as a tasting and learning institution for all wine enthusiasts.

The Sommelier Factory is changing the core of our industry by facilitating deeply committed professionals to improve their craft. It offers the most intentse and focused sommelier education available in Canada.

Jennifer Huether, Master Sommelier

Bruce Wallner is one of the country’s leading wine educators, bringing deep international sommelier experience, not to mention a Master Sommelier designation to bear on his course offerings at the Sommelier Factory… I have no doubt that consumer’s gain an amazing education in a down-to-earth and fun environment

John Szabo, Master Sommelier

frequently asked questions

No. This course is designed for any enthusiast looking to improve their palate, wine vocabulary and deductive tasting skills.

Click on the ENROLL NOW button! It will take you to a third party platform called Tock. Although it is a class, the word “reservation” comes up a lot – that is just the platform. Once you have enrolled through the Tock platform we will reach out to you to get some more details.

If you add the Food Pairings package you will receive the menu item each week. There is not an option to purchase some of the pairings and not others.

No. This course will remain virtual all the way through to its completion date on March 10th, 2022.

Yes, we can accommodate your dietary preferences for the meals and will reach out to each guest individually to confirm dietary restrictions.

We recommend having six glasses for each session, and that you pour each wine a few minutes before the start of the second hour of each class. It is not necessary for each glass you use to be a wine glass, but it is nice.

There will be no make up classes. However, each class will be recorded so you can watch the material if you happen to miss a class, and you will receive the wines at the regularly scheduled time.

You can come pick up your wine directly from Richmond Station between 12-6pm on Thursdays, or we can deliver the wines to you the day of your event.

No. Your wines can be dropped at your door, or with your concierge service if one is available. You do not need to sign for your delivery.

Yes. Due to all of the logistics required in purchasing, packing and delivering, the cutoff for enrolling in this virtual course is January 27th, 2022 – a week before our first class.

Yes, if you think you know the right person for this course and want to send it as a gift, you can purchase the class and reach out to us to arrange the details.

Still have questions?

Send us an email at events@richmondstation.ca