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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

The goals of this course are simple: boost confidence and spark curiosity about wine.

By boosting confidence and sparkling curiosity, the energy table-side for the guests elevates. This elevation is at the core of bringing value (the emotions felt vs. the money spent) and boosting hospitality.

The best part about this course is it sticks to the basics: how wine is made, the six styles of wine in the world, how to deliver this info the guest, wine tasting 101, and more.

Enjoy!