Learn proper sparkling, decanting and still wine service from Jim Rollston, MS.
WHAT YOU’LL LEARN
Learn the Court of Master Sommeliers standards for sparkling, decanting and still wine service with demos and hands-on practice for all class participants. Discover how you can sell wine more effectively on the restaurant floor through product knowledge, proper mise en place, reading your customers, timing and teamwork. This class will be led by Master Sommelier Jim Rollston, Wine Director at 3-Michelin starred Manresa.
Please bring your own wine key. All other supplies will be provided.
Lunch will be provided.
This class is open to individuals currently working in the hospitality industry.
ABOUT YOUR INSTRUCTOR
Jim Rollston brings nearly 20 years of experience in the wine and hospitality industries to ICC, and currently serves as the Wine Director for three-Michelin star Manresa in Los Gatos. He previously held sommelier roles at Cyrus Restaurant in Healdsburg and the three restaurants of The Lodge at Pebble Beach. In addition to his restaurant experience, he has also worked in a number of wine-making roles at wineries throughout Northern California. Jim joined ICC in 2016.
Jim will be assisted by Advanced Sommelier and ICC grad, Aaron Babcock. Aaron is a sommelier at three-Michelin star Quince Restaurant in San Francisco, and is currently studying for his Master Sommelier exam.
READY TO BEGIN A CAREER IN WINE?
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Important: Please review our Cancellation and Refund Policy and dress code. Check back frequently to see new start dates or contact us at 866.318.2433. Although the International Culinary Center is accredited by the ACCSC, this course does not fall within the scope of the commission’s accreditation. This non-professional course is designed for personal enrichment and is not intended to qualify a student for employment.
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