Essentials of Sommelier Skills Bangkok

Description

Embark on an enriching journey into the art and science of wine, designed for aspiring sommeliers, hospitality professionals, wine enthusiasts, and anyone passionate about elevating their knowledge and service expertise. The Essentials of Sommelier Skills builds a solid foundation in the sommelier’s craft, blending theoretical global understanding with practical skills. You’ll explore how wine is made—from the vineyard through viticulture and winemaking processes—to the table, while mastering the tools to taste, describe, serve, and pair wines confidently.

Discover the birth of wine in the vineyard and its transformation in the winery. Journey through iconic Old-World regions (with deep dives into France and other European powerhouses) and dynamic New World areas to grasp what shapes each wine’s distinctive character and identity. Examine major grape varieties, the profound influences of climate, terroir, and soil, key winemaking techniques, and specialized categories such as sparkling and fortified wines. The course also emphasizes professional sommelier competencies, including proper wine service techniques, storage and presentation, structured tasting steps using systematic methods, and expert food and wine pairing principles to enhance dining experiences for luxury hotels and fine dining restaurant.

Course Description

Duration: 14 days (98 hours) + 1 day of Examination
Week day: Monday 5th September to Friday 25th September
Week day: Monday 2nd November to Friday 13rd November
Time: 9:00 am to 5:00 pm
Wine Tasted: 112
Materials : Study book + professional sommelier tool kit
Level: Basic → Advanced
Certificate of Completion Wine & Spirit Academy
Optional 3-month internship in France (restaurant or vineyard/winery)

Who Is This Program For

This program is designed for professionals and enthusiasts who want to reach an advanced level of wine expertise:

Sommeliers — practicing or aspiring sommeliers aiming for head sommelier roles in luxury hotels and fine-dining restaurants
Wine business professionals — importers, distributors, wine buyers, brand ambassadors, and sales & marketing teams in the wine trade
Hospitality & F&B professionals — restaurant managers, F&B directors, head waiters, and beverage managers seeking wine leadership skills
Winery & vineyard professionals — those working in wine production, wine tourism, or estate hospitality
Educators & consultants — wine educators, trainers, and F&B consultants developing their credentials
Career changers & serious enthusiasts — collectors and passionate wine lovers, career transition into the wine industry

Examination & Assessment Criteria

Written Examination: 40% Composed of 50 multiple-choice questions and 5 open-ended questions assessing theoretical knowledge from all chapters.
Wine Tasting Evaluation: 60% Practical tasting session assessing students’ ability to analyze and describe wines using professional tasting techniques.

Percentage	Grade
90–100%	Excellent
80–89%	Very Good
70–79%	Merit
60–69%	Pass
Below 60%	Fail

2 reviews for Essentials of Sommelier Skills

Rated 5 out of 5

Brandon – May 21, 2026

Essentials of Sommelier Skills was concise and to the point. Good for quick team training.
Rated 5 out of 5

Monica – June 29, 2026

Clear and well organised. The service standards section was particularly useful.

Show reviews in all languages (5)

Add a review

Service Information

Who is the Essentials of Sommelier Skills program designed for?

This comprehensive program is ideal for aspiring sommeliers, hospitality professionals (e.g., restaurant managers, servers, and wine buyers), wine enthusiasts, and anyone passionate about elevating their wine knowledge and service expertise. Whether you're new to wine or seeking to build on existing experience for luxury hotel, fine dining, or personal mastery, the course blends deep theoretical global insights with practical sommelier skills in tasting, service, storage, and expert food-wine pairing.

What will I learn and how does the program prepare me for professional sommelier roles or certifications?

You'll gain a complete foundation: from vineyard viticulture and winemaking processes to in-depth regional studies (with special emphasis on French classics and global Old/New World wines), systematic tasting techniques, professional service protocols (including temperature, decanting, and presentation), and advanced food-wine pairing strategies. The curriculum directly supports certification readiness (e.g., introductory or intermediate levels from bodies like CMS or WSET) by building confident, applicable skills for real-world hospitality environments, helping you stand out in elite dining and wine leadership roles.

Is the program available online, in-person, or both, and what is the format?

The Essentials of Sommelier Skills program offers flexible delivery options, including immersive in-person sessions for hands-on tasting and service practice, as well as online modules for convenient self-paced learning. It combines engaging lectures, practical demonstrations, guided tastings, and interactive pairing exercises to suit different schedules and learning styles—ensuring you master both the art and science of wine regardless of your location or experience level.

Learning Outcomes

Trace the historical origins of wine and its evolution from ancient times to modern production.

Describe the principles of viticulture: grapevine life cycle, climate, terroir, soil, and geography.

Explain vineyard management practices (pruning, canopy management, yield control, sustainability) and their impact on grape ripening and wine style.

Outline vinification steps for white, red, rosé and other styles, plus aging techniques (barrel vs. tank, oxidative vs. reductive), and analyze their effect on aroma, flavor, structure and quality.

Identify and characterize major international and regional grape varieties: aromas, flavors, structure (acidity, tannin, body), typical styles, and climatic adaptability.

Apply systematic tasting techniques to professionally evaluate appearance, nose, palate, finish, quality level and drinking readiness.

Demonstrate the general principles of food & wine pairing: intensity matching, complementing/contrasting flavors, balancing texture, acidity, sweetness, tannin and weight.

Execute professional wine service protocols: glassware selection, bottle opening, decanting, pouring, serving temperatures, storage and presentation.

Compare the regions, grapes, terroirs, styles, appellation systems and signature producers of the major French wine regions: Bordeaux, Burgundy, Loire, Rhône Valley, Languedoc, Alsace, Champagne, Provence, Corsica, South West, Jura and Savoie.

Identify the defining features, grape varieties, production methods and classifications of key Old World regions beyond France: Italy, Spain, Portugal, Germany, Austria, Greece, Switzerland and Hungary.

Describe viticultural and winemaking approaches and styles of prominent New World regions: Canada, USA, Mexico, Argentina, Chile, Australia, New Zealand, South Africa, Japan and China.

Explain sparkling wine viticulture and production methods (traditional, tank, transfer) and identify key appellations and styles worldwide.

Differentiate the production, fortification, aging and classic styles of fortified wines: Port, Sherry, Marsala, and French Vins Doux Naturels.

Apply advanced food & wine pairing across cuisines, ingredients and dining scenarios.

Apply advanced sommelier skills: wine list development, tableside communication, precise service, and tailored recommendations for local and international guests.

Deliver confident storytelling and personalized guest engagement to enhance experience and increase wine sales value.

Analyze current global wine markets: regulations, import/export flows and consumer trends.

Evaluate Old World strategies for leadership in the premium and luxury wine sectors.

Essentials of Sommelier Skills