Comprehensive Sommellerie Program – SPANISH

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  • 100% Virtual
  • Courses with your times
  • 180 days to finish it
  • subtitled classes
  • Audio in mp3
  • Study material in IBook
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SKU: CUR-01-Imp Category:

Program description

This program addresses the central themes of the sommelier career. The practical aspects of tasting, pairing and serving are presented in an agile and fascinating way.
It also aims to understand what is necessary about viticulture and enology to then cover the geography of all the producing countries of the new and old world of wine, specialty beverages and gourmet products.

The certification diploma of the course is issued by the Escuela Argentina de Sommelier EAS, at the end of the course you must take an exam and pass with a minimum of 60/100.

Title obtained : Sommelier assistant certificate issued by the Escuela Argentina de Sommelier (EAS).

Contents:

The Integral Program is divided into 3 modules with a total of 29 classes, which has a total duration of 6 months in an asynchronous manner, which is divided as follows (see additional information)

In each module you will find a test to assess the understanding of the topics by linking them with operant practice.

ADDITIONAL FEATURES

– 360° tour of Bodega Piedra Infinita (Zuccardi) and La Pirámide de Bodega Catena Zapata.
– Interview with Roberto Cipresso, Matervini winery owner.
– Interview with Alejandro Vigil, winemaker at the Catena Zapata winery, also in 360°.
– Interview with Matias Ciciani, oenologist at Escorihuela winery.

Additional information

IDIOMA
CONTENIDO

Module 1
LESSON 1 – Introduction to sommellerie.
LESSON 2 – Sensory analysis. Tasting technique.
LESSON 3 – General notions of harmony between dishes and wines.
CLASS 4 – Service. Glasses, decanters, optimal temperatures, trends.
CLASS 5 – Viticulture, terroir.
CLASS 6 – Organic and biodynamic wines.
CLASS 7 – Production of red, rosé and white still wines.
LESSON 8 – Production of sparkling, sweet and special wines: methods and styles.
CLASS 9 – New World I. Argentina.
CLASS 10 – New World II. Chile, Uruguay and Brazil.
CLASS 11 – New World III. United States, Australia, New Zealand, South Africa and Canada.
Module 2
CLASS 12 – Old World France I. Alsace, Jura, Savoie and Bourgogne.
CLASS 13 – Old World France II. Bordeaux, Southwest and Vallee de la Loire.
CLASS 14 – Old World France III. Vallée du Rhône, Corse, Provence, Languedoc, Roussillon and Champagne.
LESSON 15 – Old World IV. Germany and Austria.
CLASS 16 – Old World V. Spain and Portugal.
CLASS 17 – Old World VI. Italy.
CLASS 18 – Sweet wines. Late harvest. Botrytized: Tokaji and Sauternes. Of ice.
CLASS 19 – Fortified and liqueur wines. Sherry, VDL, VDN, Marsala, Madeira and Porto.
Module 3
CLASS 20 – Beer. Elaboration, styles and consumption.
CLASS 21 – Gourmet product I. Cheeses.
CLASS 22 – Gourmet product II. Olive oil.
CLASS 23 – Gourmet product III. waters.
CLASS 24 – Gourmet product IV Tobacco.
CLASS 25 – Gourmet product V. Chocolate.
LESSON 26 – Infusions. Tea, coffee and yerba mate.
CLASS 27 – Aperitifs: Vermouth and Bitters. Most recognized liquors.
CLASS 28 – Distillates of wine, grapes and other fruits: Brandy, Cognac, Pisco, Calvados.
CLASS 29 – Classic Distilled Spirits: Gin, Vodka, Rum, Tequila, Whisky

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