This course is for anyone who needs a jump start on wine.
Being thrown in to a restaurant that sells a lot of wine, or has a strong emphasis on its wine program can be very intimidating if you are unfamiliar with wine.
Not knowing about wine doesn’t make your manager pump the breaks on their expectations of you, and it certainly doesn’t stop your guests from asking you questions about your wine menu.
So how do you learn about wine? You could research in your spare time, but it will take a lot of your spare time. There is so much to learn and when you don’t have a solid background it can be hard to know what is basic, fundamental information and what is more advanced information.
This course has you covered. It is broken down in a way that teaches you everything you need to know followed up with everything you want to know.
Even though this course is 101 it will make you a more competent wine rep.
You’ll begin this mini course with learning about how wine is made, basic lingo of winos and the fundamentals so you can decode labels, talk about wine and serve it properly.
Red wine basics! Why are some red wines lighter than others? How does that influence the flavor? What wines can you pair with your guests food selections and why?
This chapter will gain you confidence about the big boy wine players on your list:
- Pinot Noir
- Cabernet Sauvignon
What you'll learn
- How wine is made
- Fermentation of grapes
- How wine gets its color and tannin
- Aging variations
- What is Malolactic Fermentation and why it’s important
- How to find the producer, vintage and varietal
- How to properly present wine (according to the Court of Master Sommeliers)
- Old world vs. New world
- How and why to examine the cork
- How to Swirl and smell wine
- Aroma distinctions (stone fruit, cooked fruit, smoky, etc.)
You will also learn about the flavors and food pairings of:
- Riesling (and their different pradikats)
- Pinot Gris/Grigio
- Sauvignon Blanc