Fundamentals of Wine: New York

It can be intimidating, mysterious and challenging. In this comprehensive 16-hour course, learn about and taste wines from around the world.

Wine, Demystified

In the restaurant and hospitality business, knowing your way around a wine cellar can significantly impact profits, and our Fundamentals of Wine class can give you a distinct advantage in the marketplace. This fun and refreshing course—led by highly skilled instructors through experiential learning—takes the snobbery and mystery out of tasting and selling fine wine. Each class features in-depth tastings, as wines are poured, discussed, compared and explained. Descriptors of aroma and taste will suddenly make sense and proper exciting food pairings revealed.

Tuition Includes

Application fee
Books and supplies

Purchase a gift certificate

fundamentals-of-wine
course information
DATESTIMEDURATIONDAYSTUITION
10/31/2014-11/2/2014 9:00am-5:00pm 3 days F, S, S $1,010
  • Session 1

  • Session 2

  • Session 3

  • Session 4

  • Session 5

  • Session 6

  • Session 7

  • Session 8

INTRODUCTION TO WINE
This covers wine history, culture and production; the major grape varietals; principles of taste and smell; setting benchmarks for quality and taste, and how to taste like a pro.

FLAVOR FACTORS
Includes climate and geography; product and pricing. Understanding the concept of terroir. Grape varietals and regional expression. Human influence and comparative tasting techniques.

LABELING AND LAW; WINES OF FRANCE
Demystifying label lingo and understanding appellations; evolution and influence of French winemaking styles and wine regulations; classic wines from Burgundy, Bordeaux, the Rhône and the Loire.

OLD WORLD/NEW WORLD
Exotic flavors from South Africa, New Zealand, Argentina and beyond. New-World winemaking technology and styles; blind tasting methods.

WINE SERVICE; WINES OF SPAIN
This session spans service philosophy; storage and inventory; glassware and decanting, as well as educating staff and the basics of costing. Classic Spanish wines and wine regions; introduction to rosé wines.

FOOD AND WINE PAITING; WINES OF ITALY
Wine and food flavor dynamics along with timeless wine and food affinities. Pairing by region, style and flavor. Classic Italian wines and wine regions.

SPECIALTY WINES; FORTIFIED WINES
Port, sherry, vin doux naturel and other fortified wines; Eiswein and Sauternes; organic and biodynamic wines. Incorporating specialty wines in your food and beverage program.

SPARKLING WINES OF THE WORLD
The basics of bubbly: Champagne, Prosecco, Cava, Sekt and New-World sparklers. Sparkling winemaking procedures along with bottle opening and service techniques.

Check back frequently to see new start dates or contact us at 888.324.2433. Although the International Culinary Center is accredited by the ACCSC, this course does not fall within the scope of the commission's accreditation. This course is designed for personal enrichment and is not intended to qualify a student for employment. Students must be 21 years or older.

2013 NYCE Cooking Wi...
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