Principles of Blind Tasting, Wine Service, and Wine List Construction

In this course we will demonstrate techniques to analyze the structure and flavor of wine to deduce what grapes, climate, region, and winemaking techniques may have contributed to its creation. We will demonstrate proper wine service, discuss common ways to organize a wine list, and use effective pricing formulas to create a profitable wine program.

Course Syllabus

 

Session 1:   

  • Course Overview, Basic Principles of Blind Tasting, Principles of Service, Requirements for Final Project & Final Tasting Exam

 

Session 2:  

  • Tasting Technique – Focus on Key White Wine Styles/Varieties, Principles of Wine List Construction

Session 3:  

  • Tasting Technique – Focus on Key Red Wine Styles/Varieties, Basic Bottle Service & Sparkling Wine

 

Session 4: 

  • Comparative Tasting of Key White & Red Wines, Decanting Technique

 

Session 5:  

  • Tasting Exam, Wine List Projects are due

 

 

 

Who is this course for?

 

These courses are highly respected in our food and beverage community and are designed to help hospitality industry professionals prepare for wine and spirits certification courses and exams. Applicable certification prep includes:

 

  • Introductory Sommelier Course and Exam
  • Certified Sommelier Exam

 

For additional details or questions, email academy@sgws.com