In the restaurant and hospitality business, knowing your way around a wine cellar can
really impact profits. Which is why our Fundamentals of Wine class will give you a
significant advantage in the marketplace. Designed by our Dean of Wine Studies, Master
Sommelier Andrea Robinson, this refreshing course takes the snobbery and mystery
out of tasting and selling fine wine. Dean Robinson has taught thousands to understand
wine through experiential learning, and "the light goes on every time." Each class
features in-depth tastings. Wines are poured, discussed, compared and demystified.
Descriptors of aroma and taste suddenly make sense. Proper food pairings are revealed,
and absorbed. Best of all, it's fun.

Your appreciation of wine grows even more once you learn how your knowledge can
become a profit center. You'll learn to merchandise wine in any context, from
hospitality to corporate to retail. To create wine lists that "work" for guests, staffers,
your food program, and your bottom line. And to cultivate salesmanship at the tableside
with customers. In short, The Fundamentals of Wine teaches you to select wine
intelligently, suggest it diplomatically, price it correctly, serve it beautifully, store it
prudently, and train your staff to do the same. This course is a must for anyone in the
culinary field who lacks these critical skills.

Wines ： Learn the easiest (and most fun) way to sort out, train about, and
merchandise wine in any context -from hospitality to corporate to retail, steal to
splurge. To taste wine is to know it. In-depth tastings in every class session will teach
you the styles, lingo and label-savvy you need to choose wine, pair it with food, and
train others.

Wine lists ： Make wine lists that "work" for guests, staffers, your food program and
your bottom line: How many wines? What format, and what prices? Class by class, we'll "
build" a wine list on PowerPoint, featuring every wine we taste. You'll learn how to
group, list and price every type and style, from sparkling to sweet.

Sales and service :  Hone your tableside and training skills: conquering corkscrew-
phobia; skipping snobbery, and cracking the comfort zone of wine knowledge and
salesmanship. Bin, bottle, carafe, cork, heart, soul - Getting wine to the guest is a gear-
intensive sport. Polish your skills, and get to the top of your game.

How to taste like a pro (it's not hard, but it's different) ~ Label lingo - what's important,
and what isn't ~ The Big Six grape varieties -quality and style benchmarks for the entire
world, and for the wine list; the Big Six grapes in America

Oaky, tannic, crisp, dry, buttery, delicate, intense, fruity, subtle…what these styles
taste like, and how to use the label to spot them ~ balancing the styles on a wine list ~
talking about flavors

Spicy, smoky, grassy, floral - tasting exotic grapes and flavors, putting them on the wine
list ~ Argentina, Australia, Chile, New Zealand - choosing, tasting and selling Southern
Hemisphere wines

Burgundy, Bordeaux, Alsace, Rhone, Loire ~ French classic paradigm wines, and the
varietal wines they inspire

Wine and food flavor dynamics ~ pairing wine and food by regions, by styles and by flavor
profiles ~ classic wine and food flavor affinities ~ salty, sweet, spicy, hot: pairing when
the food speaks with an exotic accent

Session 6 - Cool-Climate Classics: Champagne and Sparkling wines, Germany, Loire
Valley Whites, Late Harvest Wines

Choosing, tasting, listing and handling bubbly wine, German Riesling and Loire whites ~
Food-pairing magic with the cool-climate classic wines ~ Dessert wine pairing

The classic Spanish and Italian reds ~ Riserva, Reserva and quality levels ~ Wines with
bottle age - choosing, tasting, listing, and pairing ~ Fortified wines, from aperitivo to
dessert ~ wine and cheese

Red, white…and black (ink) ~ Beverage cost basics ~ Storage and inventory ~ Handling
and preserving wine by the glass ~ Glassware and decanting