WSET Level Two in Wine Course at Cook House, Newcastle

From how to recognise a riesling to food pairing a pinot, expand your wine knowledge with this four day beginner to intermediate course. Suitable for industry professionals and wine enthusiasts, by the end of the course, you’ll have gained an in depth knowledge of the principal and regionally important grape varieties of the world, the regions in which they are grown, and the styles of wine they produce.

What you’ll learn:

How to taste and describe wine using the WSET Level 2 Systematic Approach to Tasting Wine®(SAT)

How environmental factors, grape-growing, winemaking and maturation options influence the style and quality of wines made from eight principal grape varieties;

Chardonnay, Pinot Grigio/Gris, Sauvignon Blanc, Riesling, Cabernet Sauvignon, Merlot, Pinot Noir, Syrah/Shiraz

The style and quality of wines:

made from 22 regionally important grape varieties

produced in over 70 geographical indications (GIs) around the world

How grape varieties and winemaking processes influence key styles of:

Sparkling wines

Fortified wines

Key labelling terms used to indicate origin, style and quality

Principles and processes involved in the storage and service of wine

Principles of food and wine pairing

Who’s it for?

This course is perfect for anyone interested in learning about wine, either for personal interest or for those embarking on a career in wine or hospitality. No previous qualifications are required, but if you are a complete novice you may wish to complete the WSET Level One Award in Wine before embarking on this qualification. If you’d like to talk through which qualification would be best suited to you please get in touch.

Where is the course held?

Cook House is the restaurant where we imagined we'd like to hang out. Casual dining, focused on food, but most of all hospitable and convivial. 

Cook House began life as a recipe blog and supper club, my first steps in escaping a job in architecture which I didn’t really love. Self taught, I embarked on a journey from ‘pay what you think’ supperclubs and one off location specific dinners to Cook House 1.0, via time at London restaurants Quo Vadis and Rochelle Canteen. 

Originally housed in two converted shipping containers overlooking Newcastle’s Ouseburn river, Cook House was born of a straightforward idea. A simple, open space where guests were in the kitchen, the food was delicious and the experience was always warm and welcoming.

Course dates (students are required to attend all four days): 

6th, 7th, 13th and 20th October 2025

Tea, coffee and a light lunch each day is included.

Course days run 9.30-5pm

In addition to classroom study this qualification requires a minimum of 11 hours of personal study and is assessed by a one-hour multiple choice examination.

For more detailed information on what is covered in the courses please see the specification here. 

*Please note a booking form must be completed two weeks prior to course start date.  

About your educator

Greg Turner-Deeks

Greg is a wine professional and educator based in Newcastle. He represents the Italian importer, Passione Vino outside London and was formerly a Wine Director and Sommelier for THE PIG and Jamie Oliver’s Fifteen Cornwall. Prior to this he has also worked as a brewer and distiller, and also ran cocktail bars. His passion lies in conveying the stories of the people and places behind each wine, choosing to work with small family producers that make responsibly made wines with authenticity. Greg’s specialist areas all spring from places that he has spent time; Italy, Spain, New Zealand and South America, as well as the rapidly developing UK wine industry. Greg holds the WSET Level 4 Diploma in Wines and places a high value on wine education, as well as one-to-one coaching and mentoring. 

What our students say about this course...

"...your teaching has been outstanding - balanced between getting through all the syllabus but also offering enough interesting extras and anecdotes to make the facts memorable.

Definite highlights have been getting to smell all the wet grass, forest floor & mushroom smells on the first morning walk, the smell of Gevery-Chambertain, and a serious bout of reminiscing/wanderlust induced by the Chianti this afternoon." 

Ben Piper, Newquay

"Thank you for a great 4 days of teaching, organising and sharing your enthusiasm and great knowledge with us. I feel like I learned a lot about grapes, and wine, and geography. And of course how to keep warm in a barn...!"

Lucy Howdle, Falmouth

"Thank you very much for putting on a really enjoyable, informative and well-executed course. I learnt loads, and found the whole experience excellent. It was a great group, really nice to get to know everyone."

Jim Michell, St Wenn