The profession of the sommelier takes on the role of the pleasure expert in the upscale gastronomy and in the sophisticated wine trade. The sommelier's most important task is to competently advise the discerning guest or customer with the help of comprehensive wine knowledge and to provide assistance for a desired combination of food and wine.
Contents:
Viticulture and cellar technology
Basics of wine sensory analysis
European and German wine law
All important wine countries
Wine marketing
Business management basics
Organic viticulture
Sensory analysis of food and wine as well as cheese and wine
Menu and beverage list
Spirits, non-alcoholic beverages, beer
Working at the guest's table
Wine & Health
WSET® Level 3 Study Package
