What is a Sommelier Wine and Management ?

The Wine & Management Sommelier focuses on wine knowledge and management.
At the end of the training, future professionals have the knowledge of wine-making management. After studying the aspects of tasting, knowledge of the French wine regions, the main major world wine regions.

The Sommelier Wine & Management is able to work in prestigious hotels, wine cellars, importers from around the world and work on the administrative management of the winery, supply, selection of wines, marketing of wines. Today the Sommelier Wine & Management brings the unique option of a wine knowledge after a diploma in Hospitality .
The Sommelier Wine & Management works closely with the cooker, working on the perfect harmony between food and wine

Sommelier Wine & Management certification CAFA WINE SCHOOL / CAFA Formations.

What are the details of this training program, price ?

A program in 8 weeks of training including:

Fees + Teaching fees : 35 day of 7 hour class
Included
Wine and ancillary teaching materials ( wine and food workshops)
Visits and transport : 2 site visits ( Saint Emilion & Cognac )
4 Conferences
Not included in this price: meals, accommodation, extras.

The tuition price of this training program is 3675€ which includes a reservation/pre-enrollment deposit fee of 700€.

More information about registration details

The Basics of the Sommelier
– Viticulture : origin, botanic species, vegetative annual evolution, main European grape varieties, relation with climates, soils, subsoils
– Œnologie : Berry: components, maturity, conditions of picking, harvesting
– Wine making:
Alcoholic fermentation and yeasts ,  Malolactic fermentation and bacteria, Macerations Still wines & Sparkling wines

– Ageing process:
Short and long ageing,  Wood and wine, Steps of ageing: racking, fining, blending, filtering, bottling  & Special wine ageings

The Basics of Tasting
Wine tasting:    What does tasting mean? Which problems?
Visual examination Olfactory examination  Gustatory examination  Balance and harmony
Conclusion : quality, service rules, matching with food, to drink or to keep
The grape varieties  The defaults   Vertical and horizontal blendings

Service in restaurant :
Protocol rules
Service order for wines
Use of decanter and basket
Sparkling wines

Wine and food pairing:
What kind of meal? What kind of wine?
Blending aromas and textures Enemies of wine
Regional blendings  Sauces and garnishing influences
Vertical and horizontal blendings
Method to search for the best possible union
Workshops on menu
Wine and cheese agreements
Wines and chocolates

Import Export Purchasing system (primeur, burgundy)
Classification regulations
Management of a cellar / restaurant
Legislation Wine menu Wine selection
How to buy  How to sell  Loose wines
The market of the classified growths and marvellous wines
Sales by auction Advising customer Marketing rules
Ranges and prices  Sale to cellarman  Sale to restaurant owner

BORDEAUX WINES : WINE AND FAME
History Bordeaux « image » Climate and main « terroirs »Grape varieties in Bordeaux
Wine process in Bordeaux Families of wine Main A.O.C.  Classifications
Wine tasting workshops

CHAMPAGNE : SPARKLINGS OF OUTSTANDING STYLE

Reasons of the birth of sparkling wines
The « chalky » terroir
Champenoise or traditional method Champagne area: main brands
Importance of blending and style
Classified growths New producers  Champagnes and food
Still wines « coteaux champenois »
Wine tasting workshops

BURGUNDY : THE THIRD MAIN FRENCH VITICULTURAL POSITION
Burgundy and Valois family The « Cistercien » monks
Burgundy hills and geology  Classified plots or « climats »
Relations between selling and production  Chardonnay and pinot noir
Burgundy wine making  Families of wines
Wine tasting workshops

OTHER FRENCH VITICULTURAL AREAS
Rhône Valley North and South
–           Varieties : syrah, viognier, roussanne, marsanne
–           Main AOC wines : Côte Rotie, Condrieu, Saint Joseph, Cornas, Hermitage

Loire Valley
–           Pays Nantais and its white wines
–           Anjou best area for the sweet white wines with chenin variety
–           Saumur and its sparklings
–           Touraine leader for full bodied red wines
–           Sancerre and mythic sauvignon

Languedoc – Roussillon
–           Carignan, cinsaut and grenache : a local trio of varieties for a wine symphonie
–           New and ascending wines : Minervois, Corbières, Limoux, Fitou, Faugères
–           Fortified wines : the best place in France

Provence – Corse
–           Terrace vineyards
–           A universe for « rosés wines »
–           High quality names : Bandol, Cassis, Palette, Bellet
–           Corsica, an island with schiacarello and nielluccio varieties

South West wines : old varieties and tradition
–           Appellations from Bergerac
–           Cahors and Gaillac : the black wine

COGNAC / ARMAGNAC

– Région
– Appellation
– Distillation

ITALY    SPAIN   AUSTRALIA    NEW ZEALAND    CHILE     ARGENTINA

Service training sommelier

What are the dates for the next training sessions ?

  • Fall session starting March 2018 : from 26 February  2018 to 20th April 2018

How to register ? Is what I can get a quote?

PRE-REGISTRATION FORM – SOMMELLERIE WINE AND MANAGEMENT

 OVERALL COST OF TRAINING: € 3,675

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