Sommelier Course

Lesson 1 • Wine Classification Systems

Surveys quality tier frameworks and appellation logic used globally. Equips students to read and explain wine labels with authority.

Lesson 2 • Viticulture Fundamentals

Covers soil types, climate classifications, and canopy management basics. Explains how growing conditions directly shape wine style and quality.

Lesson 3 • Major Grape Varieties Overview

Introduces primary red and white varietals by flavor profile and origin. Provides the varietal vocabulary needed for all subsequent tasting chapters.

Lesson 4 • History and Culture of Wine

Traces wine's origins from ancient civilizations to modern global trade. Establishes cultural context essential for guest storytelling and menu curation.

Lesson 1 • The Science of Taste and Smell

Explains olfactory and gustatory physiology underlying wine perception. Grounds sensory training in biology to improve accuracy and repeatability.

Lesson 2 • Palate: Structure and Balance

Analyzes acidity, tannin, alcohol, body, and finish as structural components. Teaches how balance among components signals quality and aging potential.

Lesson 3 • Visual Assessment of Wine

Teaches color intensity, hue, and clarity evaluation under neutral light. Visual clues predict age, grape variety, and winemaking style.

Lesson 4 • Nose: Aroma Identification

Categorizes primary, secondary, and tertiary aromas using a structured wheel. Builds the aroma vocabulary required for blind tasting deduction.

Lesson 1 • Aging, Maturation, and Blending

Examines oak vessel types, lees aging, and assemblage decisions. Connects maturation choices to complexity, texture, and commercial wine identity.

Lesson 2 • Red, White, and Rosé Production

Contrasts skin contact, pressing, and extraction methods across color categories. Clarifies how production divergence creates distinct style outcomes.

Lesson 3 • Fermentation Science and Control

Explains alcoholic and malolactic fermentation, yeast selection, and temperature control. Shows how fermentation management shapes texture, aroma, and style.

Lesson 4 • Sparkling, Fortified, and Sweet Wines

Details traditional method, tank method, fortification, and botrytis processes. Expands the student's production knowledge to specialty wine categories.

Lesson 1 • Spain and Portugal

Explores Tempranillo in Rioja and Ribera del Duero, Sherry styles, and Port production. Connects Iberian grape varieties to their distinctive aging traditions.

Lesson 2 • Italy: North and Central Regions

Profiles Piedmont's Nebbiolo, Veneto's Amarone, and Tuscany's Sangiovese-based wines. Highlights Italy's indigenous variety richness and DOCG quality framework.

Lesson 3 • France: Rhône, Loire, and Alsace

Covers Syrah-dominant northern Rhône, GSM blends in the south, Loire's diversity, and Alsace aromatics. Broadens French regional fluency beyond Bordeaux and Burgundy.

Lesson 4 • Germany, Austria, and Other Europe

Covers Riesling ripeness levels in Germany, Grüner Veltliner in Austria, and emerging regions. Demonstrates how cool climates produce high-acid, age-worthy wines.

Lesson 1 • South Africa and Other New World

Profiles Stellenbosch Cabernet, Chenin Blanc, and Pinotage alongside emerging Asian producers. Illustrates how diverse climates expand the global wine map.

Lesson 2 • Australia and New Zealand

Covers Barossa Shiraz, Clare Valley Riesling, Marlborough Sauvignon Blanc, and Central Otago Pinot. Contrasts warm and cool Australian zones with New Zealand's precision.

Lesson 3 • South America

Examines Argentina's Malbec, Chile's Carménère, and emerging Uruguayan Tannat. Shows how altitude and Pacific influence shape South American wine identity.

Lesson 1 • Opening and Presenting Wine

Teaches cork and capsule removal, presentation ritual, and pouring sequence. Builds the tableside confidence expected of a professional sommelier.

Lesson 2 • Inventory Control and Purchasing

Introduces par levels, purchase order cycles, and supplier relationship management. Links cellar management to cost control and menu profitability.

Lesson 3 • Glassware, Temperature, and Decanting

Specifies correct glass shapes, serving temperatures, and decanting rationale by wine type. Proper service technique directly enhances guest perception of wine quality.

Lesson 4 • Cellar Organization and Storage

Covers optimal storage conditions, bin numbering, and rotation systems. A well-organized cellar protects inventory value and enables efficient service.

Lesson 1 • Designing a Pairing Menu

Guides construction of a multi-course pairing menu with progression and contrast. Integrates all prior pairing knowledge into a guest-ready tasting experience.

Lesson 2 • Challenging Pairings and Solutions

Tackles artichokes, asparagus, eggs, spicy food, and desserts as pairing challenges. Equips students to solve difficult pairings rather than avoid them.

Lesson 3 • Pairing Wine with Vegetables and Cheese

Addresses umami-rich vegetables, bitter greens, and the fat-acid dynamic in cheese pairings. Expands pairing competency beyond protein-centric menus.

Lesson 4 • Pairing Theory and Flavor Bridges

Introduces congruent and contrasting pairing models and the concept of flavor bridges. Provides the analytical framework underlying all subsequent pairing decisions.

Lesson 1 • Examination Simulation and Feedback

Replicates timed examination conditions with peer and instructor critique. Converts tasting skill into consistent, exam-ready performance under pressure.

Lesson 2 • Identifying Red Wines Blind

Applies deductive logic to distinguish Pinot Noir, Cabernet, Syrah, Nebbiolo, and Tempranillo. Builds pattern recognition through repeated structured practice.

Lesson 3 • Sparkling and Fortified Blind Tasting

Extends deductive skills to Champagne, Cava, Prosecco, Sherry, and Port categories. Mousse texture, oxidative notes, and sweetness level guide category identification.

Lesson 4 • Deductive Tasting Framework

Structures a step-by-step deductive process from visual to conclusion. Prevents random guessing by anchoring each deduction in observable evidence.