Targeted Audience:
- Segment A – Para Professionals of the hotel industry (Captains, Supervisors, F&B executives)
- Segment B – Corporate clients- eager to learn basics of wine appreciation.
- Segment C – Any Novice who wishes to take up wine waiter/ Sommelier as their carrier.
Course Duration: approx 8 hours (Two Day sessions of 4 hours or one day 8 hour Session)
Maximum pax: 18 participants
Resource Personnel: Internationally qualified professionals on Oenology & Viticulture
Course Contents:
- What is Wine? (Definition)
- Wine Categorization.
- Table Wine, Fortified Wine
- Still & Sparkling Table Wines, Dry Fortified (aperitif), Sweet Fortified (Dessert)
- Further categorisation (White, red and rose, sweet, dry, light, medium, full etc..
- Difference between White, Red and Rose Wines. Basic knowledge on manufacturing.
- Difference between sparkling wines and champagnes. Basic knowledge on manufacturing.
- Label examples of no 3 and 4 and correct pronunciation
- Labelling formats
- Difference between light, medium and full bodied wines
- Wine service – Appropriate temperature, decanting etc.
- Faults in wine
- Proper storage of wine
- Basic knowledge on appellations of wine
- Basic knowledge on Wine and Food Harmony.
Evaluation:
- Upon successful Completion you will receive a Beverage Academy International Certificate.
