Wine pairing

Know wines to better sale it

Public Concerned

Server, manager, bartender, wine shop employee, chef.

Requirements

No requirements are necessary to follow this training.

Objectives

– Know the wine appellations
– Learn how to read a wine label
– Wine tasting
– Wine pairing in function of the food and customer’s taste
– Develop the sale of wine by glass
– Know how to open a bottle of wine in front of the customer

Training Program

Day 1

Day 1 – Morning
Discovery of wine

  • Identify the types of vinifications
  • Understand a red and a white vinifications
  • Know how to do a tasting – use adapted vocabulary
  • Know the various vineyards – recognize the main winemakers, AOC, terroirs
  • The aromatic diversity of grape varieties
  • Know the main pairings
  • Know the pairing dish/classic wines – understand the pairings of contrast and continuity, horizontal and vertical pairing
  • Wine pairing with local dishes

Day 1 – Afternoon

  • Wine storage – adapt wine temperature for serving- gueridon service, bucket service, decanting.
  • Make a sale pitch
  • Sale wine in function of the context – propose a wine in function of the customer’s taste.
Teaching Tool
  • Technical sheet.
Technical Equipment
  • The equipment necessary is provided by the customer.
Teaching Method
  • Clear demonstration by the intervener
  • Practical implementation by the trainees
  • Theoretical input
  • Hands-on training doing practical simulations
  • Participatory teaching
Expert

Trainer and consultant in the food industry, specialized in restaurant service and oenology, over 20 years of experience.

Training Organization
  • Total duration: 1 days/8 hours
  • Location: Onsite/offsite
  • Maximum of trainees: 10

Follow-up of the implementations: Trainees and instructor will be required to sign an attendance sheet, each half-day.

  • Continuous oral assessment during the training.
  • Certificate of attestation given at the end of the fifth day.
  • Collection of the individual needs at the beginning.
  • Questionnaire to evaluate the training.
  • Individual report provided, on-demand.
  • Questionnaire to evaluate the impact of the training three months later.

Follow-up by phone call between the instructor and the trainee within 3 months of the training.