Wine Service Techniques for Food & Beverage Professionals

Designed for professionals in the food and beverage industry, such as servers, bartenders, sommeliers, restaurant managers, hoteliers and caterers, this online course provides an opportunity to identify and practice professional standards of wine service. Explore all aspects of wine service with an emphasis on: still wine, sparkling wine service including sabering, decanting and aerating, storage and service temperatures, food and wine pairing theory and practice, stemware selection, tasting and describing wine, blind tasting theory, professional verbiage, wine list structure and inventory control, and professional resources. A range of wines will be suggested for at-home tasting with flavor components to illustrate food and wine pairing dynamics. Service techniques will be discussed and explored.