Foundation Of Sommelier Skills: Expert

Learning Outcomes

• Evaluate the influence of terroir, viticulture, and winemaking techniques on wine character, quality, and regional typicity, with a focused comparison of vineyard classification systems in key Old World countries (France’s Appellation d’Origine Contrôlée/Protégée system, Italy’s DOC/DOCG, Spain’s DO, Germany’s Prädikatswein and VDP classifications, Austria’s DAC and Qualitätswein systems, and Greece’s PDO/PGI frameworks); assess how these regulatory structures shape wine identity, market positioning, and consumer perception relative to global appellation and protection-of-origin models.

• Demonstrate expert-level knowledge of global sparkling wine production (traditional method, tank, ancestral, and transfer methods) and fortified wine production (including oxidative and biological aging styles), encompassing major regional expressions, key production techniques, iconic styles, and internationally recognized quality benchmarks and indicators.

• Conduct advanced, structured blind and deductive tastings with professional precision: accurately identify key sensory markers (aroma, flavor, structure, texture, balance, and finish), evaluate wine quality and complexity, and deduce origin, grape variety(ies), style, vintage influences, and overall quality level.

• Apply sophisticated sommelier and hospitality expertise in diverse global service environments, including strategic wine list curation and development, articulate tableside communication and storytelling, precise service protocols, and tailored guest engagement and recommendations for both local and international clientele.

• Analyze contemporary global wine markets, including trade regulations, import/export dynamics, evolving consumer trends and preferences, and strategic positioning approaches employed by Old World regions to maintain and enhance their presence in the premium and luxury wine sectors.