Wine Fundamentals

Introduction

To serve wine in a professional manner and have a good knowledge of wines and understand the importance of being able to give customers accurate information when choosing wines. Assist customers in choosing a bottle of wine and serve the wine in the appropriate manner.

Course Outline:

• Identify different types of grape varieties and styles of wine
• Correct temperatures of storing wine
• The different terminology associated with wine
• The main stages of making wine
• Understand the difference in alcohol content of different types of wine
• Detecting the signs describing a faulty bottle of wine and steps to be followed in the case of a faulty bottle
• Wine label terminology
• Identifying the various glasses appropriate for the service of different wine types
• Different sizes of wine bottles
• Correct method to open a bottle of champagne of sparkling wine
• The key points for opening, pouring, and tasting wine
• Correct temperature wine should be kept before and during service
• The relationship between serving wine at the correct temperature and customer satisfaction
• The characteristics of different styles of sherry and port and when to offer them
• The legislative requirements and procedures for preparing and serving wine
• The preparation of the beverage service areas
• Types of information may be given to the customer about the wine
• Important wine service equipment and how to use it
• Guidance to wine pairing with different food items
• The importance of recommending appropriate wines with food items

*Please note that no refund is given once the short learning programme has been purchased.