WINE COURSE # 1
FOR WINE PROFESSIONALS OR ASPIRING SOMMELIERS
Long time ago the sommelier’s function was limited to serve wine in a restaurant. Although this is still an important practice, the role of a sommelier today covers more, inside and outside the restaurants. The reason is the new education and acquired experience, which enables them to act as wine consultants, educators, critics, and wine writers. They can also offer their services as Maître D's, F & B Directors, conduct wine tastings, private dinners, and make presentations.
Some of their main functions are to create a “Wine Menu”, do the wine purchasing, and take care of the proper wine storage, as well as the service to the table. They are in charge of training service personnel in order to provide customers with a great dining experience.
A successful sommelier has a passion for two things: wine and people. In a way a sommelier is a match maker, always looking to please the customer with the “perfect marriage” between food and wine.
To become a sommelier could be an enormous task, because it involves hours of study and high costs, first, to procure an education, and second, to buy the wines needed in a tasting. To achieve this through formal studies is not as easy nowadays, but the truth is that those who can make it get good jobs with great salaries and better opportunities of promotion. This course could provide that opportunity for a better position within the hospitality industry.
PROGRAM
Module I (2 hours)
• History and wine production
• Grape varieties in the world by regions.
Module II – Viticulture areas in the world (12 hours)
Old World
Ø France, Italy, Spain, Portugal and Germany
Tasting 2 wines from each country per class
New World
Ø United States, Argentina, Chile, Australia, New Zealand and South Africa
Tasting 2 wines from each country per class
Module III (4 hours)
Classification of wines
· Classification by region
· Classification by color
· Classification according to quality
· Selecting wines
· The Wine list
· Preparation, handling and maintenance of a Wine cellar
· Temperature, light, and humidity
Tasting 2 wines (1 from the Old World and 1 from the New World) per class
Module IV (2 hours)
Liquors, beers and tobacco
· Distilled and fermented beverages
Tasting of brandy, beers and cigars
Module V (3 hours)
• Wine service
· Taking a Wine order (recommendations and closing the sale)
· Showing and opening a bottle of wine
· Sales strategies (before and after the service)
· Recognizing quality and wine defects (wine myths)
Module VI (3 hours)
· Wine and health
· Food and Wine pairings
· Rules of Wine pairing
Food and Wine pairing workshop: Serve several dishes (small portions) with wines according to sauces and types of cooking for white and red meats.
Module VII (4 hours)
· Types of tastings: Descriptive, Horizontal and Vertical tastings
· Blind tastings
· Types of blind tastings
Tasting workshop:
Ø Blind taste 3 white wines from different vintages
Ø Blind taste 3 red wines of the same grape variety and different ages
Ø Blind taste 2 red wines (the same exact wine) served at different temperatures
This program includes a visit to a winery and, if possible, a visit to a restaurant for a workshop on food and wine pairing.
The costs cover Victor Orozco’s fees, the summary of the entire course, tasting sheets, and the Wine Appreciation’s Certificate (“Certificat d’Appréciation du Vin”) issued and signed by Armand Cottin, (owner of Laboure Roi Vineyards in Burgundy, France, and Víctor Orozco, (director of “Uncorking the Bottle”), both members of the “Confrerie des Chevaliers du Tastevin”.
Groups of 6 to 12 people
The price of the course does not include wines, food, or any equipment needed for the event.
INQUIRE ABOUT OUR OTHER COURSES:
Ø “A WINE TASTING DAY”
Ø “WINE APPRECIATION PROGRAM FOR EXECUTIVES”
Ø “EDUCATION ON WINE SERVICE”
Ø “AN ENCOUNTER WITH WINE” (FOR WINE LOVERS)
