Targeted Audience: F&B Managers, Senior Food and Beverage Executives
Course Duration: Approx 3 days – (24 hours)
Course Contents:
- What is Wine – Definition?
- Wine Categorization.
- How soil conditions and climatic conditions affect wine styles
(Terroir, Micro and mesoclimates etc…) - Viticulture (Vine-growing and vineyard management)
(Biodynamics, canopy management, clone, cover crop, grafting, irrigation, microclimate, mesoclimate, organic, photosynthesis, pruning, ripening, rootstock, terroir, training, vigour, yield.) - Oenology / Vinification (Wine making processes)
(alcoholic fermentation, carbonic maceration, centrifuge, chaptalization, clarification, cryo- extraction, cuvaison, débourbage, fermentation, fining, lees, malolactic fermentation, racking, yeasts etc…..) - Advanced Manufacturing processes.
(White, Red, Rose, Sparkling, Fortified etc…) - Label examples and characteristics of great wines of the world
- Interpreting the labelling formats of wines of the world.
(Generic, Varietal, Combination, Descriptive etc…) - French, German, Italian and new world appellations
- Faults in wine and handling situations of refusals
- Principles of wine listing and understanding target markets and preferences
- Proper wine storage and factors to consider
- Advanced wine service
(Breathing, Decanting, use of modern equipment, maintaining appropriate temperatures etc….) - Advanced Wine and Food Harmony (with practical sessions)
- Advanced guided wine tasting (Vertical, Horizontal etc….)
