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Wine Masters Class
| WINE REGIONS | TECHNICAL ASPECTS |
| Chile | Phylloxera/ Rootstock / Grafting |
| Argentina | Aeration |
| America: NY, Texas, Florida | Pruning |
| America: California | Alcoholic fermentation |
| America: Washtington and Oregon | Blending (cuvee) (assemblage) (cépage) + Single Vineyards |
| Canada | Serving temperature |
| Australia | Grape growing (guyot) (bush vines) (gobelet) (canopy) (pergola) + Canopy |
| New Zealand | Aromas & Flavours tasting notes |
| South-Africa | Closures (cork) (screwcaps) |
| Champagne | Dosage/ Remuage / Riddling |
| Jura/Savoie | Tasting approach nose |
| Bordeaux (Right bank) | Wine glasses |
| Bordeaux (Left bank) | Terroir |
| Bourgogne red | Fining |
| Bourgogne white | Malolactic fermentation |
| Beaujolais | Carbonic maceration |
| Loire (East) | Pressing white wine |
| Loire (West) | Sur Lie / Bâtonnage |
| Rhône (North) | Pressing red wine |
| Rhône (South) | Oak (barrel cask) (chips) (barrique) |
| Provence | Rosé / Saignee |
| Languedoc | Packaging (bottles) (bag-in-box) |
| Alsace | Vintages / Photosynthese |
| France small little-know appellations Cahors, Jurancon, Corsica | Wine Faults (corked wines) (heat damage) (oxidized) |
| Piedmonte | Barrel shapes (eggs) (amphora) + Phenolics |
| Tuscany | Tannins |
| Veneto | Apassimento |
| Campania | Oxidation |
| Sicily | Extraction / Remontage |
| The diversity of Italy (other wine regions Abruzzo, Marche, Alto Adige, Puglia, etc.) | Destemming / Sorting table |
| Galicia | Clarification / Filtration |
| Priorat | Ranking wines |
| Rioja | Vertical tasting |
| Andalusia/Jerez | Solera |
| Ribera del Duero | Green harvest / Yield |
| Rueda | Deleaving / Thinning |
| Pioneering with old grape varieties (Toro, Bierzo, Jumilla, Penedes, etc.) | Old vines / Irrigation |
| Old Old world | Yeast |
| Portugal South | Fortifing wines |
| Portugal North | Decanting |
| New new world | Lactic Acid (ph) |
| German Riesling | Residual sugar / German Wine Law |
| German dry wines | Storage/cellar conditions temperature/light/humidity |
| German Pinots (Weis, Grau and Spätburgunder) | Appearance/colour |
| Austrian red wines | Palate training with red wines |
| Austrian white wines | Palate training with white wines |
| Sweet wines (Tokaij, Eiswein, Sauternes, etc.) | Late harvest / Noble rot / Botrytis |
| Sparkling (Cava, Franciacorta, Fonkelwijn, Cremant, Prosecco, Mousseux) | Frizzante / Spumante |
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