Foundation Of Sommelier Skills: Intermediate

Learning Outcomes

–  Confidently identify and describe the key French wine regions (including Bordeaux, Burgundy, Champagne, Loire, Rhône,and Alsace) and their signature styles, grape varieties, and classic terroir influences.

– Apply structured tasting techniques to evaluate French wines, recognizing common aromas, flavors, structure, and quality indicators specific to classic French styles.

–  Master practical food and wine pairing principles for French wines, recommending appropriate matches for everyday menus, regional French cuisine, and popular dishes in hospitality settings.

– Perform essential wine service techniques with greater confidence, including correct opening, pouring, decanting basics, temperature control, and professional presentation of French wines.

– Explain the unique characteristics of major French appellations and grape varieties (e.g., Cabernet Sauvignon vs. Pinot Noir, Chardonnay in different regions) to guests or colleagues in a clear, engaging way.

–  Build practical knowledge for real-world applications in restaurants, bars, or personal wine enjoyment, bridging foundational basics to more assured, everyday expertise.