A comprehensive study of all major wine-producing States and their major appellations of origin within the USA . The course covers an examination of American Wine History, Key Grape Varieties by AVA, Winemaking, and Viticulture with a discussion of resulting wine styles, Regional Terroir, Wine Laws, Key Producers, and Essential Wine Terminology associated with American wines. The vast majority of American wines are produced on the West Coast of the country and primarily in California, though Oregon and Washington State are responsible for a significant amount of wine, some of which are among the best produced in the USA. However, fine wine production historically began on the East Coast and in the South and we still find pockets of outstanding wines produced in some of these areas. States like Virginia, North Carolina, Texas, Michigan and New York produce some first rate Vitis Vinifera wines as well as fine quality wines from crossbreeds. MIdwest States like Ohio, and Missouri are also noted for their wine production, a small part of which are Vinifera types. This course will give you a thorough mastery of the major regions and wines of America. It will also help contextualize how the great wines of America compare stylistically and gastronomically with the famous wines of other Countries around the World.The Certification examination will require you to pass a rigorous Wine Theory Exam consisting of 100 questions in various formats, 5 Short Answer questions, and a Tasting Exam in which you must successfully identify the wine's grape, articulate it's key descriptive & quality elements, define it's general age, evaluate it's structure, identify it's stage of development, assess it's aging potential and draw parallels to other Old and New World wine regions. A list of recommended wines from the major States will be given and sources for them provided, so that you can taste along and get a real sense of the quality and regional style of the wines of America.