Advanced Wine Certificate (AWC)
Tuition

Online Tuition: $1,150.00
Classroom Tuition: $1,450.00
(Tuition includes all examinations)

Bundle pricing is available for select course combinations. To view current bundle options and online enrollment formats, please visit our Online Learning page.

Advancing Beyond Foundational Study
Program Overview

The Advanced Wine Certificate (AWC) builds on the foundation established in the ISG Intermediate Wine Certificate (IWC) and advances students through a regional approach to professional wine education. The program is equally well suited to serious non-industry candidates seeking advanced, structured wine education beyond foundational study, grounded in professional standards.

Designed for deeper academic and practical competence, the AWC develops an integrated understanding of wine, spirits, and ales, including viticulture, vinification, regional appellation laws, and professional service, preparing candidates for professional engagement and progression toward advanced certification.

Regionally Structured Curriculum
What You Learn

The AWC is an advanced, regionally structured program designed to deepen professional knowledge and applied skills.

Students will develop:

  • Extensive and detailed knowledge of Old World and New World wine regions, taught through a regional framework
  • A comprehensive study of still wines, with integrated coverage of sparkling and fortified wines, as well as spirits and ales, included as part of the core curriculum
  • Advanced understanding of viticulture, vinification, and regional appellation systems
  • Enhanced blind tasting and analytical evaluation skills
  • Professional service skills, including food and wine pairing techniques
  • Practical knowledge of wine storage, cellar management, and wine program operations
Official ISG Materials
Learning Materials and Academic Standards

All learning materials are developed and issued by the ISG Board of Education and are aligned directly with ISG examinations and assessment standards.

To ensure academic consistency, assessment fairness, and continuity across all delivery formats, ISG strongly recommends that candidates rely exclusively on official ISG learning materials rather than external or third-party resources.

13 Sessions · 48 Clock Hours
Course Structure and Requirements

Entrance Requirements

Completion of the Intermediate Wine Certificate (IWC) is mandatory.

Successful completion of the AWC requires:

  • A minimum score of 60% in each of the three AWC examinations
  • A minimum score of 70% in each examination for entrance into the Sommelier Diploma Program (SDP)

Course Format

The AWC consists of 13 instructional sessions totaling 48 clock hours, with a recommended additional five hours of independent study per session.

Each instructional session includes:

  • Lecture
  • Guided tasting
  • Review
  • Quiz

Session 16 is a dedicated examination session lasting five hours, consisting of:

  • Two theory examinations
  • One practical examination

Courses are delivered online or in classroom format, following the same standardized curriculum and assessment framework.

Structured Regional Progression
Syllabus

Syllabus: View Syllabus

The syllabus outlines the structured progression of regions, learning objectives, and assessment scope that define the AWC curriculum.

Before Enrollment
Additional Information

All required learning materials are included as part of the program.

Please note that AWC examinations may be academically demanding. Candidates are encouraged to review ISG academic and examination policies prior to enrollment.

Comprehensive Overview Available
Examinations

Examination Breakdown: View Topics

For further details and a comprehensive examination overview, please contact:
info@internationalsommelier.com

Continue Your Pathway
Progression

Successful completion of the Advanced Wine Certificate prepares candidates for entry into the Sommelier Diploma Program (SDP).

Advanced Wine Certificate (AWC) – Course Topics Overview

All grapes address the full 6 factor approach.

Session 1

Viticulture

Session 2

Vinification

Service

Session 3

Appellation Laws

Bordeaux

Session 4

Burgundy

Session 5

Alsace

Rhone

Languedoc

Loire

Session 6

Review of France

Italy

Session 7

Spain

Portugal

Session 8

Germany

Austria/Switzerland/Hungary

Session 9

North America

South America

Session 10

Australia

New Zealand

South Africa

Session 11

Fortified Wines

Session 12

Sparkling Wines

Session 13

Beer

Responsible Beverage Service

Spirits

Session 14

Review

Session 15

Review

Session 16

Examinations

Advanced Wine Certificate (AWC) – Examination Breakdown

Exam (Session 16): 240-minute examinations consisting of:

  • Theory Exam 1 – 100 multiple choice questions (90 minutes)
  • Theory Exam 2 – 6 essay questions (180 minutes)
  • Practical Exam 3 – Blind Tasting: 2 red wines, 2 white wines (30 minutes)

Successful completion of AWC is required for admittance into SDP.

The following is an outline of the general guidelines for essay writing and the level of knowledge expected upon completion of AWC. Below you will find a sample essay that demonstrates a perfectly written example.

Please note: In order to meet the educational entrance requirements for Sommelier certification, you must attain no less than 70% in each of your three examinations.

Essay Expectations for Students

Essay sections on the ISG’s AWC and Degree exams are crucial measures of a student’s understanding of class topics. Unlike multiple choice questions that test recognition, the essays are designed to demonstrate a coherent and comprehensive grasp of an issue.

What is an Essay?

Many students find essay writing challenging due to a confusion about its purpose. In its simplest form, an essay is a written attempt to make sense of an issue by taking a position and arguing its validity using supporting factual details. The term “thesis” is typically used to describe the position taken, and a strong thesis is essential as it provides structure and coherence. Students are advised to draft a brief outline before writing the thesis and full essay.

The ISG recognizes that our students are not professional writers; however, minimum essay requirements are set to ensure a baseline competence.

AWC Essays

  • Clear, logically developed communication of an idea
  • Essays must be written in full sentences and paragraphs (bullet points are not acceptable)
  • Correct spelling and grammar are required; up to 10% deduction for errors in essential wine terminology
  • An effort to understand the wide variety of wine languages
  • The essay should include a clear introduction, followed by the main statements/thesis, and a proper conclusion (750–900 words minimum)

Essay Sample

Compare and contrast Valpolicella and Amarone della Valpolicella.

Though Valpolicella and Amarone della Valpolicella are derived from the same geographical area, the wines differ radically in style. Amarone is a DOC that results from the appassimento process — the partial drying of grapes prior to fermentation, yielding passito wines common in many Italian regions. Despite its relative youth (first marketed by Bolla in the 1950s), Amarone is arguably Italy’s best-known style. It is specifically the dry-fermented variation, and its name (derived from Italian “Amaro” for “bitter”) hints at its flavor profile.

The Veneto’s Valpolicella DOC is one of Italy’s simplest yet most diverse regions. Although this may seem contradictory, its complexity arises from a multifaceted approach to vinification. The raw materials for both Valpolicella and Amarone are similar — primarily the holy trinity of Venetian black grapes (Corvina, Rondinella, and Molinara) — but the finished products differ markedly. Corvina, which typically constitutes 40–70% of the blend, is prized for its floral and cherry notes and its thick skin that aids in drying. Smaller Rondinella grapes are favored for drying due to their faster dehydration.

The stylistic diversity within the region can be confusing. Valpolicella is generally produced as a basic, high-volume wine, while Amarone commands higher prices due to the labor-intensive appassimento process. In this way, Valpolicella is to the Italian trattoria what Beaujolais is to the French bistro — exceptions exist, but they are not the norm.

A partial solution to the issue of Valpolicella’s relative lightness has been the development of the Ripasso method, where a fully fermented Valpolicella is passed over the lees of an Amarone fermentation. This process imparts additional flavor and body.

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