The Art and Science of Wines and Spirits

Introduction

This program is carefully designed to empower F&B and Hospitality Professionals with sufficient understanding of the ever-evolving world of wines and spirits. This course covers everything from the history and production of wines and spirits to current trends, with a special focus on understanding and working with your house brands. Participants will gain the skills needed to confidently recommend and serve the wines and spirits offerings of their establishment. By mastering the nuances of these beverages, they will be equipped to recommend and serve with confidence, delivering a service that enhances customer satisfaction and loyalty while driving business growth.

Methodology

The Art and Science of Wines and Spirits Program adopts a blend of theoretical knowledge with practical application. Through a series of structured lectures and focused role-playing exercises, we tailor the Interactive Practical Simulation element around your unique menu and wine offerings. Our expert trainer will then deliver the program to empower your team with the necessary skills to refine up-selling strategy, ensuring outcomes that is directly applicable in the workplace

Outcome

By the end of this program, participants will be able to:

- Demonstrate foundational knowledge of wines and spirits, including their types and production processes.
- Apply wine-tasting skills to identify and describe various flavors and aromas.
- Learn how to effectively promote and sell house brand of wines or spirits.
- Pair wines and spirits with food effectively, enhancing the guest dining experience.
- Utilize up-selling strategies to boost guest satisfaction and sales.

Select to design your own content and request for a customized quotation

No Topic Topic Description
1 Introduction to Wines and Spirits
  • Overview of the history and cultural significance. 
  • Key differences between wines and spirits.
2 The Wine Making Process
  • Steps from grape harvest to bottling. 
  • Key terms like fermentation, aging, and terroir.
3 Understanding Wine Varieties
  • Differences between red, white, rosé, and sparkling wines. 
  • Popular grape varieties and their characteristics.
4 Wine Region Around the World
  • Old World vs. New World wines. 
  • Notable regions such as Bordeaux, Napa Valley, and Barossa Valley.
5 Glassware and Their Uses
  • Types of Glassware
  • Best Practices for Service and Care
6 Serving Wines and Spirits
  • Proper glassware, temperatures, and pouring techniques.
7 Wine and Food Pairing
  • Principles of matching flavours and textures. 
  • Examples of classic pairings.
  • Regional and seasonal pairings. 
8 Wine Tasting Techniques
  • Identifying flavour profiles, aromas, and textures. 
  • Practical tasting exercises.
9 Interactive Practical Simulation
  • Familiarize house wine and restaurant menu
  • Practice and recommend house brand with menu item
  • Suggest wine pairings for courses (appetizers, main courses, and desserts)
10 Up-Selling Wines and Spirits
  • Techniques for enhancing guest experience while boosting sales. 
  • Storytelling and menu design.
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