courses

Le Sommelier: Wine Gek

Module duration:

60 хв.

This program is a deep dive into the world of wine, covering everything from growing grapes to serving them in a glass. You will gain systematic knowledge about viticulture, winemaking, grape varieties, and wine styles, as well as learn how to conduct a tasting.

You will learn:

How to professionally evaluate the color, aroma, and taste of wine.
What influences the style and quality of wine — from climate to production technologies.
How to pair wine with food to achieve the perfect balance of flavors.
How to properly store, serve, and decant wine.
The characteristics of sparkling, sweet, and fortified wines.

The course combines theory, practice, and examples from the world’s leading wine regions. It is suitable for both beginners and those who want to systematize their knowledge.
The course is already being prepared for launch! Soon you will be able to take it and gain a deep understanding of wine, confidently navigate wine lists, and select wine like a true sommelier.

Course structure

Lesson 1: Preparing for tasting

Introduction to the systematic approach to tasting, setting up the tasting environment, selecting glasses, sample volume. Learning to evaluate the appearance of wine (clarity, intensity, color).

Lesson 2: Evaluating wine

Evaluating aromas: condition, intensity, characteristics. Dividing aromas into primary, secondary, and tertiary. Practical tips for recognizing aromas.

Lesson 3: Taste categories

Overview of the structural components of taste: sweetness, acidity, tannins, alcohol content, body, intensity, aftertaste. How to evaluate the palate and make a tasting conclusion based on the main quality criteria.

Lesson 4: Wine and food pairing

The influence of food on the perception of wine and vice versa. Recommendations for balancing the taste between wine and food, exceptions, and subjective tastes.

Lesson 5: Wine storage and serving

Storage rules (temperature, light, bottle position), ideal serving temperature for different wines, rules for opening, decanting, and even sparkling wines.

Lesson 6: Wine storage. Moderate alcohol consumption

In-depth look at storage factors and wine defects. Discussion of responsible alcohol consumption.

Lesson 7: In the vineyard

Basics of vine growth, annual development cycle, plant requirements for healthy growth.

Lesson 8: Grapes

The structure of the grapevine, the influence of different parts on wine, the process of flowering, fruit setting, and ripening.

Lesson 9: Natural influences (climate and geography)

The influence of climate, latitude, altitude, mountains, slopes, soil, water, precipitation, and weather conditions on grape quality.

Lesson 10: Grape cultivation

Vineyard management techniques: pruning, pest control, irrigation, harvesting, yield.

Lesson 11: Terminology related to grape cultivation

Explanation of geographical indications (PDO, PGI), terms related to grape age, vintage, late harvest, noble rot.

Lesson 12: Pinot Noir (example of a variety)

Characteristics of the variety, complexity of cultivation, regions, production and aging options.

Lesson 13: Common winemaking techniques

Basic processes: crushing, pressing, alcoholic fermentation, aging, packaging.

Lesson 14: Production of dry wines

Features of the production of dry red, rosé, and white wines.

Lesson 15: Production of sweet wines

Methods for creating wines with residual sugar: sugar concentration, yeast removal and destruction, sweetness addition.

Lesson 16: Winemaking options

Adjusting sugar and acidity, fermentation temperature, types of containers, malolactic fermentation, aging on lees, blending, and clarification.

Lessons 17–34: Grape varieties (white and black), regional characteristics, and styles

This lesson examines in detail the characteristics of varieties, climatic features, regional labeling, wine styles, and production methods.

Lesson 35: Sparkling wines

Production methods (bottle fermentation, tank fermentation), characteristics of remuage and dosage, differences between champagne, cava, prosecco, and asti.

Lesson 36: Sherry

Fortified wine production, main styles: Fino, Oloroso, Amontillado, sweet varieties, advantages of the solera system.

Lesson 37: Port

Fortified wine production process, Ruby, Tawny, and Vintage Port styles, aging and serving characteristics.

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