Wine Appreciation – Basic Module 1

Targeted Audience:

• Segment A – Para Professionals of the hotel industry (Captains, Supervisors, FandB 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 Contents:

• What is Wine? (Definition)
• Wine Categorization.
  • Table Wine, Fortified Wine
  • Still and 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.