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Grape to Glass: Wine Fundamentals for On-Premise

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  1. Introduction and overview of Wine Fundamentals for restaurants
  2. A big problem in wine: subjectivity plus too many wine snobs
  3. Two ways to talk about wine: grape variety vs. flavor profile
  4. Winemaking 101 and the role of the winemaker
  5. The six types of wine and how they are made
  6. Basics of Terroir (and what makes great wine)
  7. Wine Tasting 101
  8. Review of Grape to Glass for restaurants

First and foremost, don’t take wine too seriously.

Wine is a beverage of pleasure, but it’s also highly subjective. One person’s raspberry is another person’s cherry. This subjectivity, when confronted with a snobby wine “expert” listing off twenty adjectives after one sniff in the glass can easily raise the intimidation factor for those that are new to wine.

So going into this course, keep two things in mind:

  1. Everyone starts at the beginning, and there is no shame is saying you don’t understand something.
  2. The sense of smell and the sense of taste is 100% subjective and individual.