Every wine lover secretly or openly dreams of getting a job as a sommelier. This profession is surrounded by an aura of nobility, aristocracy, even elitism. And from the outside, she seems undemanding to the candidate: drink your own wine and remember the taste. In fact, not everyone can become a professional sommelier, whose skills will always be in demand on the domestic market. In this case, you can't just do your 8 hours and go home. A sommelier is valued for his results, and if he does not give this result, then such a specialist will not be hired anywhere. However, this specialization still remains tempting, which is why we want to dwell on it in detail, talk about the intricacies of the work, obtaining the necessary knowledge and position in the labor market.

Origin

There is simply no single version that tells about the origins of the sommelier profession. However, there are two most widely circulated stories that seem plausible. According to one of them, the profession originated in Italy in the 17th century. In those years, the Duke of Piedmont created the position of "somillere". The candidate was selected from among the court tasters and was responsible exclusively for elite alcoholic drinks. He also controlled the wine supply, plating and quality.

Of course, the French will not agree with the Italians, this is a matter of national pride. According to their version, the word “sommelier” itself comes from medieval Provence. At that time, the Old French language was in use, so the position sounded different - “sommereier” (literally: “driver of a pack animal”). This man was responsible for transporting luggage at the court of the feudal lords, and, of course, he also had guilt on his conscience.

However, it is reasonable to assume that the sommelier’s “legs” grow from more ancient eras. After all, the wine itself is much older than France, and it is stupid to say that the Greek generals or Roman senators did not need a person at court who understood such a wonderful grape drink. But today, when we talk about sommeliers, we assume:
a) France in the mid-19th century, when the profession was finally formed;
b) modern times, when it has become in demand again.

Where do sommeliers work?

A sommelier combines several specializations, which can pose completely different tasks. From this comes the versatility and modern demand for this profession in the market.

A good wine specialist will be able to work perfectly in production, where he will act as an indispensable specialist. Technologists often give lectures at sommelier schools, sharing their direct experience in the field of wine production. And sometimes they themselves take courses in order to more clearly understand the taste changes in wines of different vintages. This is an extremely important task, because wine, even from the same grape variety, can differ in taste only at the whim of the climate. The producer always tries to maintain and improve the level of wine produced, whether working in the vineyard or at the winery, because competition in the wine business is very high. Today in Russia there are many wineries that deserve the buyer’s attention, and they all need exceptional specialists.

But if we go back to the roots, the primary task of a sommelier is to mediate between good wine and a person. Not expensive, not cheap, but good wine! This is an important addition.

A true sommelier will never offer the most expensive item on the wine list just because of the cost of the drink. Such people simply want to increase the cost of the order, bypassing all standards of decency. This is permissible for a waiter who does not have knowledge, but is guided by the logic “if it’s expensive, then the taste is normal.”

And people fall for it, not realizing that the taste of wine depends on hundreds of different little things that the waiter never thought about. For this reason, elite restaurants often hire a full-time sommelier, whose responsibilities include consulting clients and drawing up an original wine list for the establishment.

Wine stores can also employ sommeliers, and retail chains are gradually hiring relevant specialists in their wine departments. The majority, of course, work in restaurants, where customer communication skills are as important as wine knowledge. Of course, the sommelier instructs the waiters on how to properly serve the wine, what to recommend it with and in which glasses.

It is worth highlighting wine specialists who do not work either in restaurants or in production, but still enjoy universal respect. As a rule, these are people who study the history of wines, individual wine regions, try to restore forgotten recipes and are consultants in various specialized publications. Most often, they have many years of work “in the field” behind them. They work as tour guides at famous vineyards, give lectures and, of course, teach other people the art of sommeliers.

Required skills

From the outside it may seem that the sommelier profession is close to art. This is true, but this is only part of the truth. The fact is that a sommelier must have impressive knowledge that he is able to put into practice. It is difficult to acquire such knowledge on your own, even if we talk about an initial understanding of the wine world, but you can always enroll in a specialized school and be trained by experienced sommeliers with extensive experience. Such schools also exist in Russia. Here you can not only gain and improve your theoretical knowledge, but also learn how to break down the taste and aromas of wine into its components in order to correctly interpret wine bouquets. The sense of smell, of course, occupies a dominant position in the list of skills required by a candidate for admission to such schools.

But let’s return to the required knowledge, which will be useful not only to professionals, but also to simply wine lovers.

Let's list them briefly:

– knowledge of grape varieties and the characteristics of wines produced from them;
– what is terroir and how does it affect the taste of wine;
– how the winemaker’s decisions about harvest time affect the taste of the wine;
– what is the role of the barrel in winemaking;
– classic combinations of wine and food, selection principle;
– the influence of the shape of the glass on the taste of wine;
– determination of the taste palette during blind tasting;
– ability to match one bottle of wine to different customer orders.

This, of course, is only the tip of the iceberg, and the essence itself is hidden under the water column and can only be comprehended by many years of experience. The best wine tasters typically taste thousands of different wines, so they have a wealth of tasting experience. This partly explains such high selection criteria that the Union of Sommeliers of France introduces for its participants. The winners of international sommelier competitions, as a rule, are people who have 15-20 years of experience behind them.

Sommelier training

Difficulties are not a hindrance if we are talking about a business that you consider to be your lifelong dream. Friends may consider your aspiration stupid, and relatives may consider it extravagant, but this does not mean that you should give up everything and forget about the goal. The best option for starting to understand the basics of wine art is to enroll in a wine school. If you want to choose it yourself, then be sure to take a closer look at the teachers. They must have an international wine education, such as the WSET program. First of all, these must be certified specialists and it is best when their certificate is of European origin, from those countries that are famous for their wine traditions and professional approach to business.

We chose the wine school as an example of an excellent educational institution that meets high standards. The school itself is located in the very center of St. Petersburg, on the Griboyedov Canal. Their sommelier courses impress with their meticulousness and deep immersion in the subject. In addition to the certificate (you also need to earn it), upon completion of the courses you will be offered assistance in finding a job and will have access to numerous tastings and professional sommelier competitions.

The Marine Express wine school training program includes: master classes, express courses and full-fledged professional courses that cover the subject in all its diversity.

Master classes are conducted by practicing specialists, winners of various wine courses and the best teachers in the country. They are held frequently and are accessible to everyone. Even experienced wine lovers will be interested in them, because at such events they share unique experiences that you may not have had.

Express courses are ideal for busy people who cannot afford to study for 4 months. They include 5-10 days of tasting theory and practice, which will help you gain basic skills and understand in which direction you should move next. The teachers themselves say that this time is not enough to gain extensive knowledge, but it is quite enough to understand your predisposition to this profession and test the waters under your feet. In addition, the best teachers in St. Petersburg will teach you.

The main emphasis, of course, is on comprehensive training. It has a full-time course, which lasts 4 months and includes 48 lessons (180 academic hours), and an evening course, which also lasts 48 lessons. A total of 4 groups are recruited, and they will study either from September to January or from February to June. Each lecture is accompanied by a tasting of wines from the region being studied (the price of drinks is included in the cost of training). That is, you can study at any time convenient for you. Upon completion of the wine school, you will be given a diploma of successful completion. The courses themselves are popular among employees of wine trading companies, cavists, sommeliers, corporate clients and, of course, among wine lovers who are hellishly interested in learning about wine production in Alsace, Bordeaux, Veneto, etc.

Marine Express is an excellent choice if you want to connect yourself professionally with wine.

As some of my readers know. Today I want to tell you why I went there and what I learned.

A friend of one of my friends studied at Enotria, although she took an evening course. Her feedback was simply amazing: she really liked both the course and the school. The wife of my husband’s boss, who is now successfully engaged in the wine trade, also studied at Enotria. Her and her husband's reviews were also excellent - after the British and her disgusting course, it was important for me to hear good recommendations.

Why did I take this course? Firstly, both my husband and I are passionate about wine and gastronomy. At the dawn of my foggy youth, I even worked as a restaurant critic (I can’t write about this without smiling... it was my coolest job!), although I understood little about restaurants at that time. I quickly made acquaintances with representatives of wine trading companies, I went to tastings and presentations, and even then the wine world began to attract me. Recently, while sorting through the books that remained in Samara, I was not without surprise when I found one of Robert Parker’s publications on Bordeaux wines and a wine atlas of the world - such a greeting from the past. These books were given to my bosses at Samara Review, and they, apparently not understanding anything about wine, gave the books to me. 10 years have passed and these publications have become relevant to me. It's amazing what surprises time brings to us!

Secondly, I believe that studying is good and right, it develops the brain, gives new acquaintances, and expands horizons. I had both the time and the means - why not learn something new?

Thirdly, since I travel a lot, write about travel and eat (and drink) while traveling, I saw the professional sommelier course as a chance to develop an enogastronomic theme in my materials and, perhaps, to write about wine specifically in the context of tourism.

The professional course prepares a sommelier - a wine specialist. "Enotria", where I studied, is the largest and most famous specialized school in Russia, owned by the Simple company, the largest supplier of wine. Graduates of the school work in wine trading companies, in companies supplying wine accessories, in restaurants, and in stores. However, those who came to study specifically to connect their lives with wine were, perhaps, less than half in our course. The rest are amateurs who want to develop specifically in the wine topic.

The professional course lasted 4 months. 4 months every day for 4 hours - it’s very hard! The school is located on Polezhaevskaya, I live in the South-West, it took me more than an hour to travel one way. By the time you get to school at 10 am, you are already tired, want to sleep and eat. Tastings every day - from 5 to 15 samples. Even if you take a small sip of each wine, then by 14.00 you are already tipsy, and you still have to go home! And well, if this is wine, we once had a port wine tasting... oh yes, the notes on port from the third sample were already illegible. Most days I came home and just went to bed, because you don’t want to eat anymore, because you ate too much crackers during the tasting, you can’t work because you have a heavy head, you can’t go to sports - how would you go to training? slightly drunk? You can spit the wine during tasting, but personally I don’t understand half the taste, I tried it. The school recommends that you give up your car and come to class by subway or taxi to be able to try all the samples. I also think that this is important: listening and spitting is one thing, but listening and trying is completely different. I don’t drive a car, I tried to take a taxi, but the traffic in that direction is terrible, so I took the metro.

The course was divided into several large blocks. The first one is about grapes, methods of wine production, its chemistry, packaging and other technical details. The second is the fault of France and ends with an exam. The third is the wines of Italy, also an exam. The fourth is the wines of Spain, and at the end there is a test. Fifth - New World wines, at the end there is a test. There were also topics on wines from Germany, Austria, Russia, etc., but there was no reporting on such topics. Strong alcohol, coffee, tea, sake, and cigars were separately blessed. The course program is on the website - everything is written there in great detail.

You need to prepare seriously for the exams - learn all the grand cru, say, Burgundy and Bordeaux, all the grape varieties of Italy (mamma mia, there are so many of them!), appellations, know the producers, be able to determine from the label what kind of wine is in front of you, who made it, what region is it from, etc. We were taught to read French and Italian correctly in order to be able to correctly reproduce the name of the wine. We were told about Michelin-starred chefs, about star restaurants, about the gastronomy of individual regions of producing countries. It's a whole new world, very exciting and very interesting.

Of course, we have learned to identify different notes in the aroma and taste of wine. Previously, I read the description of the wine and was perplexed, where did the aroma come from chocolate, cherry or, say, gooseberry? Now I can say that all these notes really are there and that you don’t need to be a Suskind hero in order to find them in wine. This is not too difficult, especially if you are not going to the sommelier competition. Any person who is moderately assiduous and diligent can master all this. The main thing is not to miss classes and study at home.

I have no complaints about the content, the organization of the course, the equipment of the class, or the quantity or quality of samples provided at the tasting. The tasting portfolio was really huge - we tried about 200 samples in 4 months. The school administration resolved all issues efficiently and promptly.

What did the course give me? Firstly, I greatly expanded my horizons, I learned a lot of new things, a lot of interesting things about the history of producing countries, gastronomy, wine subtleties, chefs, sommeliers, producers. I have become more knowledgeable about wine: I know which regions produce which wines, I know their characteristics, I know some producers, I am able to understand what to expect from a particular wine, in short, I am able to make a more or less meaningful choice in a restaurant or in the shop. Practice shows that abroad, where the assortment in restaurants is much wider, I, knowing professional vocabulary and generally understanding the issue somewhat, can, after studying the wine list, discuss with the sommelier several items I have chosen and settle on the one that better reflects the specifics of the region or better suits the dishes I ordered. Or I can simply describe what kind of wine I want, and the sommelier will offer me a suitable option.

Is it possible to learn all this at home? Can. There is a wonderful person Denis Rudenko, a teacher of "Enotria", among other things, he taught himself: he drank, wrote down, drank, read, wrote down. If you have perseverance and are capable of self-learning, then this is your path. But it will be cheaper to pay for “Enotria”: a 4-month course costs 3,300 euros, the cost of samples at our tasting reached 15 thousand rubles per bottle, calculate how many bottles you can afford to drink at home for educational purposes?

In conclusion, I want to say that the knowledge that the school gives is the very, very, very minimum minimum, a base that will allow the graduate to develop further. After the course, I realized that I know that I don’t know anything, so don’t expect to leave school as a super-professional who can look down on everyone. We need to work and develop even after leaving school. Well, the last thing is that there are only 30 people in the group, the waiting list reaches 200 people, so if you decide to go to study this fall, then it’s time to sign up now.

As usual, I will answer all questions.

When searching for a job, a well-written resume becomes especially relevant. Having a sommelier certificate confirming your knowledge will be a big plus for the applicant!

You can master the professional Sommelier course and receive the document in any format convenient for you:

● Distance learning. After paying for the professional course “Sommelier” in your personal account, you will have access to the training program. You can complete it remotely and at any time convenient for you.

● Full-time education. Provides personal meetings with certified sommeliers during lessons in our center. Training for the Sommelier profession takes place in groups of up to 10 people.

● Individual/corporate. An ideal format if such nuances as an individual schedule and exclusive content of the training program are most important to you.

Thanks to the Sommelier training program, you will become a sought-after specialist with excellent knowledge of wine. Get the opportunity to get an original job in the leading restaurants of the city - graduates of the professional course “Sommelier” The Institute of Restaurant Business at the MBA CITY Business Academy offers free assistance in finding employment. With such low prices for sommelier courses, as at the Institute of Restaurant Business at the MBA CITY Business Academy, you should not miss the chance to improve your skills and engage in self-education.

Having in hand a certificate that has equal weight in Russia and abroad, you will be able to confirm your knowledge and get a great advantage over other candidates when applying for a job.

That is why, at the end of the training program to become a wine connoisseur at the MBA CITY Business Academy, you will receive a state-issued certificate with an international annex on completion of the training program for the profession of “Sommelier”.

License for educational activities No. 038379

"SOMMELIER" training course program

1.1 History of wine

1.2 Grapevine

1.3 Wine production

1.4 Wine age and vintage
1.5 Origin of alcoholic beverages

2. Wine production
2.1 Production of red wines
2.2 White wine production
2.3 Production of rose wines
2.4 Sparkling wine production
2.5 Production of sweet wines
2.6 Natural sweet wines
2.7 French grape varieties
2.8 Black grapes
2.9 Peculiarities of grape growth
2.10 Classic grape varieties and their properties
2.11 Vineyard care and primary winemaking
2.12 Secondary winemaking
2.13 Control over the quality and production of French wines

3. Wine regions of France
3.1 Champagne
3.2 Alsace & Lorraine
3.3 Burgundy
3.4 Chablis & Cote d'Or
3.5 Cote de Nuits, de Beaune & Chalonnaise
3.6 Maconnais, Beaujolais & Coteaux du Lyon
3.7 Jura & Savole
3.8 Rhone Valley
3.9 Bordeaux

4. Winemaking in different countries
4.1 Spain
4.2 Italy
4.3 Israel
4.4 Georgia
4.5 Moldova
4.6 Ukraine
4.7 Japan
4.8 Chile, Australia, South Africa, New Zealand
4.9 Czech Republic

5. Wines and wine classification
5.1 European wine classification
5.2 Classification of Russian wines
5.3 Classification of French and German wines
5.4 Classification of Spanish and Italian wines
5.5 International Vine and Wine Organization classification
5.6 Natural dry rose wines
5.7 Natural dry white wines
5.8 Production technology
5.9 Vintage natural dry white wines
5.10 Regions of production and brands
5.11 Foaming wines
5.12 Natural wines with residual sugar
5.13 Regions of production and brands of semi-dry and semi-sweet wines
5.14 Natural red dry wines
5.15 Regions of production and brands of red wines
5.16 Classic varietal wines IV
5.17 El Paso Argentine wine series
5.18 Khvanchkara

6. Specialty wines
6.1 Sherry
6.2 Tokaj
6.3 Port
6.4 Vermouth
6.5 Marsala
6.6 Cahors
6.7 Madera
6.8 Malaga
6.9 Muscat

7. Strong alcoholic drinks
7.1 Cognac
7.2 History of cognac creation
7.3 Regulation
7.4 Cognac production
7.5 Armagnac
7.6 Tequila and mezcal
7.7 Rum
7.8 Whiskey
7.9 Scotch whiskey
7.10 Irish and Canadian whiskey
7.11 Japanese and American whiskey
7.12 Alcoholic drinks based on fruits and berries
7.13 Liqueurs and sake

8. Sommelier
8.1 Profession of sommelier
8.2 Responsibilities of the sommelier
8.3 Serving wine in a restaurant
8.4 Wine tasting
8.5 Decantation

9. Wine culture
9.1 Rules for matching wines and dishes
9.2 Rules for serving wines
9.3 How to open wine?
9.4 Wine tasting
9.5 Robert Parker's 100-point system
9.6 How to drink wine?
9.7 Types of glasses and consumption culture
9.8 Pairing different types of wine with food
9.9 Poultry and wine
9.10 Meat and wine
9.11 Vegetable dishes and wine
9.12 Wine and cheese
9.13 Vocabulary
9.14 Taster's Glossary

Good afternoon

Background.

I have long dreamed of getting an education as a sommelier, and people don’t just come into this profession. I also came for a reason and alcohol is part of my husband’s job. I was very attracted to this field and decided to get an education in Russia, since I didn’t want to travel across Denmark to Copenhagen. Yes, and it is better to receive education in your native language.

I took the expert sommelier course, since it is recognized all over the world and can then easily be converted into WSET III, which is what I intend to do. And then take MW (master of wine).

Where are the courses held?

At the Elektrozavodskaya metro station and the administration completely adapts to the students in terms of the schedule.

Description of the course.

The “Master Sommelier” course is currently the most complete among the line of sommelier courses and is intended to train sommeliers of the highest qualifications.

Due to the complexity of the course and the learning process going into the finest details, we strongly recommend that this course be considered only by specialists with experience as a sommelier, including in premium restaurants.

The course program has been prepared taking into account the most serious requirements for the qualifications of a sommelier. We have not left without attention a single topic that a sommelier has the opportunity to encounter in the process of working when communicating with the most demanding guests. Our consultants and teachers from among famous Moscow sommeliers included all the best in the Master Sommelier course.

330 academic hours.

I will go into more detail in each block of the course.

Block No. 1. History of winemaking, types of wines, grape varieties, glasses and decanting.

Here they talk about the history of winemaking and grape varieties. They talk about international grape varieties and autochthonous varieties.

How to choose the shape of a champagne glass so that the bubbles play correctly in the glass.

Block No. 2. Wine making methods, terroir, vine types, grape diseases, wine production methods and labeling.

In this block they teach professional terms and talk about the concept of terroir.

Here you will learn how rose wine is produced and what Sur Lie is. Graduation of wines according to sugar content and what glasses are needed and for what type of wines.

Wine bottle shapes and corks. And here everything is not accidental, since each bottle shape provides a different rate of aging of wine.

Block No. 3 and block No. 4. Economics of wine
and its quality.

Here they talk about how the price of wine works out and whether it is an indicator of the quality of the wine.

Which wine is intended for the supermarket, and which for wine shops. They teach you to understand the gradation of wine quality and for which segment the wine is best suited.

Blog #5. Organoleptics of wine, basics of tasting, enogastronomy.

They tell you how to taste wine correctly and how to choose the right gastronomic combinations.

What is the regional principle and will tell you about other principles.

How to identify spoiled wine and much attention is paid to this.

Block No. 6, 7, 8. Winemaking in France.

Here they talk about the history of winemaking in France, the main regions and the permitted varieties. They will also tell you what an appellation is and about the 1855 classification.

They will also talk about Bordeaux sparkling wines, which are produced using the classical method.

Block No. 9, 10. Burgundy and Beaujelay.

They will tell you about carbon dioxide maceration and Beaujelly Nouveau.

They will tell you about Burgundy in particular detail. Good years and bad years. Everyone will also tell you about Chablis and Meursault.

Block No. 11 -16. Rhone Valley. Loire Valley. Alsace, Savoy, Jura and others.

Main appellations, regulations and tasting of samples from these regions.

Block No. 17-26. Winemaking in Italy.

They will talk about the history of Italian winemaking, regions and classification of Italian wines. Wine production methods typical of Italy.

Block No. 27-36. Winemaking in Spain.

Lectures are given by an independent wine expert and author of books on winemaking in Spain.

They tell everything in detail about the characteristics of the regions and their crazy pace of development.

Blog #37. Winemaking in Portugal.

They will also tell you about the dry wines of this country. The section on fortified wines will tell you about famous port wines.

Blog No. 38- No. 39. Winemaking of Chile and Argentina.

Winemaking in Chile is different in that the vines grow on their own roots. This is what it was like in Europe before the phylloxera invasion.

Argentina is also unique, but in a different way. The vineyards are located at a higher altitude above sea level, which allows the red honeycomb to accumulate large amounts of phenols.

Blog #40. Winemaking in South Africa.

They will tell you about the classification of wines and the famous Pinotage in great detail.

Blog #41-44. Australia and New Zealand.

Australia has long been a vacuum wort producer, but things have changed. Moet & Chandon bought vineyards here and are doing interesting projects. For example, sparkling wine made from invigorated grapes. Game, but I'll write a review soon.

New Zealand has strict environmental laws and is an environmentally friendly zone. Basically, all wines are with a screw and should be drunk no later than two years from the date of bottling.

Blog #44-46. Austria, Germany, Hungary.

They will really talk about the specifics of winemaking in these countries in great detail, since it differs from the usual winemaking. Here, grapes are harvested for their sugar, not phenols.

They will also talk about the complex classification system of Austrian and German wines.

They will tell you about Tokaj and the famous essences.

Block No. 47-48. US wine industry.

Classification of wines and the most famous regions, as well as the history of winemaking and its specifics.

Block No. 49-50. Winemaking in Russia and the CIS countries.

History of winemaking in Russia, leading producers and their achievements. Mutants of the USSR.

Block No. 51-52. Winemaking of Georgia.

The birthplace of winemaking and their autochthonous grape varieties.

Block No. 53. Fortified wines.

Sherry, Marsala, Madeira and Port and Malaga. Here they talk about production methods, classification and pitfalls. How to serve and what to combine with.

Block No. 54-55. Sparkling wines of the world.

Champagne, spumante, cava, cremant and other sparkling wines.

They will tell you about the types and how to choose gastronomy.

Block No. 56. Armagnac, Calvados,
cognac, brandy, grappa.

Classification of cognacs, production technology and regulated grape varieties.

Classification of Armagnacs and regulations for their production.

Spanish brandies and how grappa is made.

Let's study basic cognac cocktails. It is delicious!

Block No. 57. Grappa, chacha, pisco and orujo.

Technology for the production of these drinks and the legislative framework.

Block No. 58-59. Liqueurs, bitters and vermouths.

We study famous liqueurs and vermouths.

Let's find out the composition of basic cocktails.

Block No. 60. Whiskey.

Classification of whiskey from Scotland, Ireland, USA and Canada. They talk in detail about Japanese whiskey.

Block No. 61. Gin and ginever.

How the genie and his brother ginever appeared.

Gin classification and production methods.

Block No. 62-64. Rum, cachaca, tequila and mezcal.

Rum and its classifications. Production methods and types.

Tequila and mezcal - production technology, legislation and presentation.

Block No. 65. Vodka and polugar.

The history of the origin of polugar and vodka. Production technology and classification of vodka.

Block No. 66-68. Sake and beer.

Now I won’t get lost in choosing beer. And I can show off my intelligence and talk about the technology of bottom fermentation.

Blog #69-70. Tea and coffee.

Classification of tea and its types. Production methods and proper storage.

Classification of coffee, varieties and roasting.
Coffee storage.

Blog No. 71 -73. Gastronomy, cheese and mineral water.

They will tell you about the cuisines of the world and famous enogastronomic combinations.

Types of cheeses and classic wine pairings.

Mineral water and its classification.

Block No. 74. Cigars.

Types of cigars, proper storage in a fumidor.

What alcohol and what cigar to serve with.

Block No. 75-77. The work of a sommelier, compiling wine lists.

This block talks about the responsibilities of a sommelier, proper management of a wine warehouse and drawing up a wine list.

Without a competent sommelier, the wine list in a restaurant will not generate income that exceeds income from food.
Here they talk about all the pitfalls.

Block No. 78. Preparation for exams.

I had the most extensive course and there were many exams (France, Italy, Spain, strong alcohol, New World, Austria-Germany-Hungary, blind tasting and submission).

7 exams, but I am now classified as an expert sommelier and have taken a huge course.

If you want to become an expert in wines and alcohol, then this is the place to go. I considered Enotria, but they were too expensive and they couldn’t fit into my time frame.

Two diplomas are issued - in Russian and English. They are accepted all over the world and accredited by the French here.

Other courses I took at this institution.

My reviews on alcohol.

Thank you for your attention and happy drinking!