International Culinary Center’s Intensive Sommelier Training program featured in an NBC News article on “The Rise of the Asian-American Sommelier.”
One of the ICC’s goals is to teach future sommeliers…the art and science of “deductive tasting” – objectively analyzing and describing wine based on sight, smell and taste. During the course, which is spread out over 10 or 17 weeks, students attend class three or five times a week, for four hours each day. Together, they get to apply deductive tasting to some 300 wines from major wine-producing regions throughout the world.
Read the full article on NBCNews.com.
Learn more about Intensive Sommelier Training at ICC, the only school to have 11 Master Sommeliers on faculty.