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Professional and Certificate Programs inWINE, BEER& SPIRITSbu.edu/wineFor industry professionals and enthusiasts
BEVERAGE STUDIES AT BOSTON UNIVERSITYSTUDY AT A WORLD-CLASS INSTITUTIONBoston University is the fourth-largest private university inthe United States, and one of the nation’s leading researchinstitutions. Located in the heart of Boston—renowned forits cultural richness and diverse cuisines—Boston Universityoffers the academic resources and lively community of a majoruniversity. Beverage Studies students benefit from access to 23University libraries—including the Elizabeth Bishop Wine Studieslibrary and an extensive collection of food-related books.LEARN FROM EXPERT INSTRUCTORSHelmed by highly qualified, experienced beverageindustry professionals, including two Masters of Wine,Boston University’s Beverage Studies programs areideal for: Beverage/restaurant industry professionalsWith decades of experience, our faculty offers insight intomultiple areas of the beverage and restaurant industries, aswell as wine and food journalism. In addition, instructors BillNesto and Sandy Block each hold the designation of Master ofWine—a wine-trade certification considered to be the world’smost prestigious and difficult to attain. People whose goal is to enter the wine tradeNETWORK WITH INDUSTRY PROFESSIONALS S tudents who want to explore wine in the broader culturalcontext of food and cuisineThe Massachusetts beverage and restaurant trades recognizethe merits of Boston University’s Wine Studies program, andthose in the industry frequently hire our graduates. In addition,industry professionals often participate in advanced classes,sharing their unique perspective and providing networkingopportunities. Consumers who wish to enjoy wine to a greater degree Aspiring wine collectorsAlong with the four-level Wine Studies program, whichoffers a certificate upon successful completion of each level,Boston University offers two additional beverage programs:Winemaking and The Foundation of Beer and Spirits.AN ACADEMIC CONNECTIONBoston University’s Metropolitan College offers a Master ofLiberal Arts program in Gastronomy, which combines academicfood scholarship with unique, hands-on food and wine courses.Students enrolled in the degree program earn elective creditsupon completion of each level of the Wine Studies Program.Non-degree students can earn a certificate for each level of theWine Studies Program completed. Students who apply and areaccepted into the MLA program may receive elective credits foreach certificate.
CERTIFICATES IN WINE STUDIESThe Certificates in Wine Studies consist of four levels ofcoursework, with classes offered on a convenient eveningschedule. Certification is offered at all four levels, but achievingcertification at Levels 2, 3, and 4 will enhance one’s overallknowledge of wine.Level 1: Fundamentals of Wine—an IntroductionPrerequisite: noneSuitable for students without previous knowledge of wine, thisintroductory survey explores the world of wine through lectures,tastings, and assigned readings.By the end of Level 1, students will be able to: E xhibit fundamental knowledge of the principalcategories of wine, including major grape varieties,wine styles, and regions Correctly taste and classify wine attributes Understand general principles of food and wine pairing C omprehend the process of grape growing andwine makingLevel 2: A Comprehensive Survey of WinePrerequisite: none, but Level 1 recommendedThis intensive survey is designed for the avid consumer andserious student of wine. Offering detailed knowledge of winethrough tastings, lectures, and assigned readings, the course isalso useful for those who wish to enter the wine trade, or thosealready in the industry who want to hone their knowledge.By the end of Level 2, students will be able to: E xhibit detailed knowledge of wine regions, grape varieties,and styles Demonstrate refined tasting abilityLevel 3: Mastering Wine—Skill DevelopmentPrerequisite: a certificate in Level 2This interactive and dynamic course is the first step in themastery of the world wine industry. Intensive independentresearch, group presentations, and wine tastings enablestudents to gain advanced knowledge of wine production,distribution, and consumption.By the end of Level 3, students will be able to: I dentify wines accurately in blind tastings, including grapevarieties and regions A ppreciate the structure of the wine business at the local,national, and international levels F ully understand wine grape growing, vinification,maturation, bottling, and quality control C omprehend the theoretical interaction and synergybetween wine and food pairingLevel 4: The Wine Trade:Global, National, and Local PerspectivesPrerequisite: a certificate in Level 3Students will complete mastery of the world wine industrythrough in-depth discussions and forums, research of currentissues 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: U se their wine-tasting skills to deconstruct and understandwine quality and origins Refine their wine vocabulary and comprehensive observations Effectively communicate about wine S peak and write confidently about current issuesin the wine industry Understand inherent characteristics of wineEXPERIENCEFOOD & WINEat boston universitybu.edu/wine
WINE STUDIES FACULTYSANDY BLOCK, MWCOURSES IN WINE, BEER & SPIRITS“ The BU Wine Studies program is a comprehensive and intensive curriculumthat is so much more than wine tasting. The depth and breadth of knowledgeof the instructors is unparalleled. The program teaches you not only how toSandy Block attained certification as a Master of Winefrom the London-based Institute of Masters of Winein 1992. He is vice president of beverage operationsat Legal Sea Foods and frequently lectures at localand national wine festivals. Sandy was wine editor ofthe Improper Bostonian and is a monthly columnist for the Massachusetts’Beverage Business. He has contributed to the Quarterly Review of Wines,Boston Magazine, International Wine Review, Wine Enthusiast, SantéMagazine, Wine & Spirits, Cheers, Sommelier Journal, and many otherpublications. Sandy has worked as a sommelier and served as vicepresident of several wholesale and importing companies.taste and identify wine, but gives you real insight into viticulture, viniculture,and the business component of the wine world. The upper level courses alsoinvolve active research on current topics, which makes the curriculum verytimely and interesting. This program is a must for anyone who envisions acareer in the wine industry, but is also suitable for the serious wine enthusiast.”—Erika de Papp, wine studies certificates, Levels 1-4Winemaking, with Bill Nesto, MW,& Jacquelyn Groeper, CSWPrerequisite: a passing grade in Wine Studies Level 2Students will learn how to ferment, mature, and bottle wineat Artis Winery in Pembroke, Mass. Hands-on experience willaccompany lectures about harvest parameters, crushing andmaceration, fermentation, maturation, bottling, labeling, andstorage. Students will document their progress and report tothe course instructor and their fellow student winemakers asthey navigate the exciting and sometimes unpredictable art andscience of vinification. After the 14th and final class, Artis Winerywill continue to mature and then bottle wines that studentshave worked on. Students will have the opportunity to purchasefinished wine post-bottling.The Foundation of Beer and Spirits,with Sandy Block, MWLearn the history, production, techniques, and classifications ofall the major beer and spirits categories from Master of WineSandy Block, VP of beverage at Legal Sea Foods. Students willbecome thoroughly familiarized with the differences amongbeers and spirits, learn about the ingredients that create theseclassic beverages, and discuss trends in the beer and spiritsindustries in the United States and worldwide. This surveycourse is ideal for people with an interest in beer and spiritsseeking a deeper understanding of the richness and diversitycomprising those categories.BETH ANN DAHAN, CSWCertified Specialist in Wine Beth Ann Dahan earneddiplomas from the Elizabeth Bishop Wine ResourceCenter at Boston University and Le Cordon Bleuin London, as well as an MBA from NortheasternUniversity. Formerly owner of a café and cateringbusiness in the Boston area, she is now director of Vela Wines, producingand importing wines from the Central Otago region of New Zealand,where she owns a vineyard with her husband and business partner.JACQUELYN GROEPER, CSWJacquelyn Groeper, an alumna of Boston University,is the co-owner and winemaker of Artis Winery inPembroke, Massachusetts. After completing theBoston University Wine Studies Program, she attainedaccreditation as a Certified Specialist in Wine (CSW)from the Society of Wine Educators. Jacquelyn furthered her educationin enology at the University of California, Davis, and graduated from theWashington State University Enology Certificate Program. Her travelsallow her to explore various wine regions and grow her understanding ofgrape varieties, terroirs, and winemaking techniques.WILLIAM NESTO, MWBill Nesto is a Master of Wine, the most highlyregarded credential in the wine trade, awarded bythe London-based Institute of Masters of Wine. Billis coauthor of The World of Sicilian Wine (Universityof California Press), which won the 2013 AndréSimon Award, and Chianti Classico: The Search for Tuscany’s Noblest Wine(University of California Press). He is a frequent guest lecturer and judgeat international wine competitions, and has been an award-winningsommelier at Boston’s Ritz-Carlton, wine director of a food and winefestival, managing director of an Italian wine-tour company, and winejournalist for several publications, including Massachusetts’ BeverageBusiness and Gastronomica.
ARA SARKISSIAN, CWEA Certified Wine Educator, Ara Sarkissian earned theBoston University Elizabeth Bishop Wine ResourceCenter’s Level-4 diploma with distinction. Currentlyin the final stages of adding the WSET Diploma inWine and Spirits to his credentials, he works for Dion’sWine, focusing on consumer education. Ara also holds a graduate degreein music composition and continues to pursue his musical interests inparallel with his devotion to the field of wine studies.ADDITIONAL PROGRAMSCertificate Program in the Culinary ArtsFounded in 1989 by Julia Child and Jacques Pépin, theCertificate Program in the Culinary Arts at Boston University’sMetropolitan College is a unique course of study that introducesparticipants to the essential techniques, knowledge, and handson experience necessary to excel in the food industry.Limited to just 12 students, the intensive, semester-long programprovides a strong foundation in classic French and moderncooking techniques, along with exposure to internationalcuisines. Under the tutelage of professional working chefsand food industry experts, students engage in lectures anddemonstrations, and acquire hands-on experience in BU’s stateof-the-art laboratory kitchen—one of the finest in the country.Cheese Certificate ProgramLed by Ihsan Gurdal of Formaggio Kitchen, this in-depthexploration of cheese varieties and production will look at aninternational array of cheeses—from their beginnings on thefarm to the finished product at the table—and will include winepairings. The final class will be a tour of a dairy farm. Successfulcompletion of the course and final exam leads to a certificate.ABOUT THE ELIZABETH BISHOPWINE RESOURCE CENTERThe Elizabeth Bishop Wine Resource Center at Boston Universityis named after Liz Bishop, a native of Brookline, Massachusetts.Starting in 1968, Bishop worked on Julia Child’s first televisionshow, The French Chef, followed by Julia Child & Company andJulia Child & More Company. As executive associate, sommelier,and devoted friend, she continued to assist Julia with cookingdemonstrations, TV appearances, and book tours—and evenworked with her to found the American Institute of Wine & Food.An active member of the International Wine & Food Society,Bishop developed her extraordinary wine palate and expertiseby working in sales at Boston wine shops. After her passing, theBishop family made generous donations to Boston University’swine programs in her memory, in order to further educate peopleabout wine.Since 1996, the Elizabeth Bishop Wine Resource Center’s missionhas been to provide high-quality wine education and to establishthe study and promotion of wine as part of an enjoyable andhealthy lifestyle. For over two decades, Boston University hasoffered seminars, classes, and certificate programs that promotethe understanding of wine, beer, and spirits.
BOSTON UNIVERSITY’SMETROPOLITAN COLLEGEBoston University is one of the premier research institutions in thenation. As one of BU’s 17 degree-granting schools and colleges,Metropolitan College offers more than 70 degree and certificateprograms in convenient evening, online, and blended formats—including the Master of Liberal Arts in Gastronomy; the GraduateCertificate in Food Studies; professional-level Wine Studies andCulinary Arts certificates; and a variety of food and wine programs,cultural tours, and seminars for the casual epicure and aspiringindustry professional.CONTACT USPrograms in Food & Wine808 Commonwealth AvenueBoston, MA 02215Phone: dwinePhotos courtesy of Shutterstock.com, Cydney Scott, and BU Photography.ADVISORY BOARDMembers of the Elizabeth Bishop Advisory Board actively contribute to the fields of wine, beer, and spirits.Rebecca Alssid Founding director,Boston University’s MLA in Gastronomy andPrograms in Food & WinePeter Christy Former president,Massachusetts Restaurant AssociationMichael Apstein, MD Wine educator, writer,and judge for numerous national and internationalwine competitionsPatrick Dubsky Owner and wine retailmerchant, WinestoneJancis Robinson, MW Wine critic, author,and journalist, Financial TimesFred Ek Wine connoisseur and retired wine authority,Brookline Liquor Mart and Classic Wine ImportsJeannie Rogers Owner, Adonna ImportsRichard Elia Wine connoisseur,former publisher of Quarterly Review of WinesBill Russell Vintner, Westport Rivers Vineyard& Winery and Buzzards Bay BrewingR. Curtis Ellison, MD Epidemiologist and wineresearcher, Boston University School of MedicineCarol Russell Co-founder, Westport Rivers Vineyard& Winery and Buzzards Bay BrewingSally Jackson Owner of Jackson & Co. PublicRelations, representing Boston Beer Company,brewer of Sam Adams beerRob Russell Vineyard manager, Westport RiversVineyard & Winery and Buzzards Bay BrewingJim Apteker CEO of Longwood Events, with venuesincluding Alden Castle, Belle Mer, Newport BeachHouse, State Room, and WychmereMarshall Berenson Actor, wine connoisseur, andChambellan Provincial Nord-Est Bailli de Boston,La Confrerié de la Chaîne des RôtisseursRoger Berkowitz President and CEO ofLegal Sea FoodsSarah Bishop Co-founder,BU’s Elizabeth Bishop Wine Resource CenterSandy Block, MW Beverage studies instructor,Boston University; vice president of beverageoperations, Legal Sea FoodsClive Coates, MW Author and wine educatorTom Kershaw Restaurant proprietorSteve Lizio Wine connoisseurDan Michaud Director of special events and training,Ruby Wines, Inc.Jacques Pépin Author and food educator;cofounder of Boston University’s MLA in Gastronomyand Certificate Program in Culinary ArtsBrad Rubin Ruby Wines, Inc.Robert Russell Co-founder, Westport RiversVineyard & Winery and Buzzards Bay BrewingLisa Miller Ryan President,Brookline Liquor Mart Wine SpiritsJeff Saunders Saunders Hotel GroupNick Bourke Vice president and corporatewine director, Martignetti CompaniesKeith Mills Owner/wine retail merchant,Esprit du VinTom Schmeisser Retired wine director,Marty’s Fine Wines; wine connoisseurJeff Brooks Northeast regional manager,King Estate WineryAlex Murray Assistant director of beverage strategy,Legal Sea FoodsCat Silirie Executive wine director,Barbara Lynch GruppoHelen Gallo Bryan Vice president,Winebow Imports/Leonardo LoCascio SelectionsMichael Neagle American Institute of Wine & Food,Longwood Events (retired)Peter Stone Executive editor and creative director,Massachusetts’ Beverage BusinessGeorge Buehler Wine connoisseurWilliam Nesto, MW Beverage studies instructor,Boston University; authorSonia Turek Wine columnistJean-Louis Carbonnier President,Carbonnier CommunicationsJim Carmody General manager,Seaport Hotel & World Trade CenterEarl Cate Wine connoisseurEllen Bishop O’Brian Co-founder,Elizabeth Bishop Wine Resource CenterRoger Ormon Retired sales manager,Brookline Liquor Mart; wine educatorAdam Wise Associate vice president ofDevelopment & Alumni Relations, Boston UniversityTanya Zlateva Dean of Boston University’sMetropolitan CollegeRobert Parker Wine critic and editor, Wine Advocate6/19
between wine and food pairing Level 4: The Wine Trade: Global, National, and Local Perspectives Prerequisite: a certificate 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
