Professional Wine and Service
Objectives and Learning Outcomes

Upon completion, the participants will acquire skills and knowledge necessary to recognise and appreciate good wine for various occasions and also to work in a professional wine service environment including correct use of service techniques, customer interaction skills and product knowledge.

Duration 45
hour(s)
  • Study Mode Part-Time
  • Seats 20 per batch
  • Language English, French, Creol
  • Intake / Location
    • June Constance Academy
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    • Course Outline

    • Wine definition, nature of grape varieties, vine vegetative cycle, factors influencing the quality, disease of the vines
    • White & red wine vinification & tasting different monocepage wine
    • 3 different vinification of Rosé wine
    • Rosé wine tasting
    • 4 different vinification of Sparkling Wine
    • Sparkling wine tasting
    • Vinification of special wine (VDN, VDL)
    • Vinification of special wine(Yellow wine) & tasting
    • Label: Credit Compulsory on a label, how to read wine label
    • Role of the sommelier, wine list, Carafage & Decanting
    • Bordeaux wine region and Bordeaux tasting
    • Loire Valley tasting & Alsace tasting
    • Languedoc & Roussillon tasting
    • Champagne tasting
    • Rhone Valley tasting& Beaujolais tasting& Jura/Savoie tasting
    • Burgundy - Tasting
    • Provence - Tasting
    • Italy & Spain - Tasting
    • South Africa- Tasting & Australia & New Zealand - Tasting
    • Chili/Argentina - Tasting
    • Wine pairingexplanation & lunch wine pairing
    • Course Wrap-up and Next step
    • Internal Assessment

    How the course is rolled out?

    • 1 session per week - either at the Constance Academy or in one of our hotel restaurant
    • Each session consist of theory and practical
    • The course ends with a lunch including wine pairing session in one of our hotel
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