THE WINE LANGUAGE: UNDERSTANDING WINE & WINE SERVICE
PROGRAMME OVERVIEW:
This is intended for people who have little or no prior knowledge. It is suitable wherever a good level of wine knowledge is required to underpin job skills and competencies, for example in the customer service and sales functions of hospitality, retailing and wholesaling industries. It is also useful for those who have a general interest in wine and wish to broaden their knowledge. Successful candidates will be able to describe and compare the styles of wines produced from internationally and regionally important grape varieties, interpret wine labels from the main wine producing regions of the world and give basic guidance on appropriate selection and service, as well as understand the principles of wine tasting and evaluation.
Who Should Attend
- Hospitality professionals (F&B service crew, restaurant supervisors, hotel staff)
- Retail staff in wine/liquor industry
- Corporate professionals with client-facing roles
- Beginners with interest in wine knowledge
PROGRAMME OBJECTIVES
By the end of this programme, participants will be able to:
- Explain the history and fundamentals of wine.
- Identify and describe wine flavours, aromas, and textures using structured tasting techniques.
- Recognise key grape varieties and their characteristics.
- Understand basic viticulture (vine growing) and its impact on wine quality.
- Describe the wine-making process from fermentation to bottling.
- Differentiate between major wine styles and recommend suitable food pairings.
- Demonstrate proper wine service techniques in both dining and retail environments.
TRAINING METHODOLOGY
- Workshop, Lecture, Role playing, Scenario Building, Practical and Demonstrations
Course Content
Day One: History of Wine & Wine Service
- Introduction and Reason wine was made.
- What is Wine and How wine is made
- Type and styles of Wine
- Wine Waiter Equipment
- Wine Waiter Preparation of Service
- Wine Waiter during the service
- Wine Waiter after the service
Day Two : Evaluate the Quality of Wine & Guest Engagement
- Recap Day 1
- 3S wine tasting method.
- Writing own tasting note. Using Emile Peynaud
- Tasting of Wine with different wine glasses
- Storytelling
- Facts in Storytelling.
- Afternoon Break
- Suggestive Selling Part 1 : Retail
- Suggestive Selling Part 2 : Restaurant
Day 3: Factors Contributing to Wine Quality (I)
- Recap of Day 2
- Varietal. Vine needs and growth cycle
- Morning Break
- Climate and weather
- Soil and Topography Part 1
- Soil and Topography Part 2
- Vinification: Wine Making Process
- Vinification: Still Wine: Red and White Wine Making
Day 4: Factors Contributing to Wine Quality (II) & Old World& New World Wines
- Recap of Day 3
- Vinification: Sparkling Wine
- Vinification: Dessert Wine
- Countries producing wine
- Reading Wine labels and Wine laws
- Appellation : Study of Bordeaux
- Appellation : Study of Australia
Day 5: Wine and Food Pairing
- Recap of Day 4
- LMF Method of wine and food matching
- LMF Method : The 5+1 taste of Food
- LMF Method : The 3 tastes of wine
- LMF Method : How to use it
- Role Play Assessment
- Question and Answer, Training Evaluation
Enquiry
For More info, Click & Enquire Now
Or Call Us : +6016 338 2229
Course Duration
Date: 5 Days
Time: 9 AM – 5 PM
Course Fee
Inclusive of training material, certificates & meals.
Our course is HRDF claimable.
Contact us to claim for promo rate.
Location
In House Available or At Our Training Centre located :
Axon Consultancy Sdn Bhd
No. 2-2, Plaza Usahawan Genting Kelang,
Jalan Danau Niaga 1, Taman Danau Saujana,
53300 Kuala Lumpur.
What You'll Take Home
- Participants will receive a Certificate of Completion upon full participation in the programme.
Registration
To register, kindly download & fill in the form.
About The Trainer & Programme
To know more about our trainer click here
Click the buttom below to download the brochure.
Enquiry
For More info, Click & Enquire Now
Or Call Us : +6016 338 2229