In the restaurant and hospitality business, knowing your way around a wine cellar can impact profits, and The International Culinary Center's Fundamentals of Wine class can help to give you a significant advantage in the marketplace. This refreshing course—led by instructors that have taught thousands of people in the industry to understand wine 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 demystified. Descriptors of aroma and taste will suddenly make sense, and proper food pairings will be revealed and absorbed. Best of all, it will be a lot of fun.
Turn Wine into a Profit Center
You’ll appreciate wine even more as you learn how to make it profitable. Discover how to merchandise wine in any context, from hospitality to corporate to retail, how to create wine lists that "work" for guests, staffers, your food program, and your bottom line, and how to cultivate salesmanship at the table with customers. In short, The Fundamentals of Wine teaches you to select wine intelligently, suggest it diplomatically, price it correctly, serve it beautifully, and store it prudently, and to train the members of your staff to do the same.
Instructors and sessions are subject to change.
Introduction to Wine
Wine history, culture, and production. The major grape varietals. How to taste like a pro. Principles of taste and smell. Setting benchmarks for quality and taste.
Climate and geography; product and pricing. Understanding the concept of terroir. Grape varietals and regional expression. Human influence. Comparative tasting techniques.
Labeling and Law; Wines of France
Demystifying label lingo. 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
Service philosophy. Storage and inventory. Glassware and decanting. Educating staff. Basics of costing. Classic Spanish wines and wine regions. Introduction to rosé wines.
Food and Wine Paring; Wines of Italy
Wine and food flavor dynamics. Timeless wine and food affinities. Pairing by region, style, and flavor. Classic Italian wines and wine regions. Austria and cool-climate 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
Champagne, Prosecco, Cava, Sekt, and New World sparklers. Sparkling winemaking procedures. Bottle opening and service techniques.