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FUNDAMENTALS OF WINE - 16 HOURS
OVERVIEW | EIGHT-WEEK CURRICULUM | WEEKEND INTENSIVE CURRICULUM | START DATES+TUITION | FACULTY | APPLY NOW
overview
In the restaurant and hospitality business, knowing your way around a wine cellar can really impact profits. Which is why our Fundamentals of Wine class will give you a significant advantage in the marketplace. This refreshing course takes the snobbery and mystery out of tasting and selling fine wine. Offered as a weekend intensive or over eight evening sessions, the class is led by instructors that have taught thousands in the industry to understand wine through experiential learning. Each class features in-depth tastings. Wines are poured, discussed, compared and demystified. Descriptors of aroma and taste suddenly make sense. Proper food pairings are revealed, and absorbed. Best of all, it's fun.
You'll learn to make wine a profit center.
Your appreciation of wine grows even more once you learn how your knowledge can become a profit center. You'll learn to merchandise wine in any context, from hospitality to corporate to retail. To create wine lists that "work" for guests, staffers, your food program, and your bottom line. And to cultivate salesmanship at the tableside with customers. In short, The Fundamentals of Wine teaches you to select wine intelligently, suggest it diplomatically, price it correctly, serve it beautifully, store it prudently, and train your staff to do the same. This course is a must for anyone in the culinary field who lacks these critical skills.
eight-week curriculum
Session 1
Introduction
Wine history, culture, and production. The “Big Six” grape varietals. How to taste like a pro. Principles of taste and smell. Setting benchmarks for quality and taste.
Session 2
Flavor Factors
Climate and geography; product and pricing. Understanding the concept of terroir. Grape varietals and regional expression. Comparative tasting techniques.
Session 3
Labeling and Law; Wines of France
Demystifying label lingo. Evolution and influence of French winemaking styles and wine regulations. Classic wines from Burgundy, Bordeaux, the Rhône, and the Loire.
Session 4
Old World/New World; Wines of Spain
Exotic flavors from South Africa, New Zealand, Argentina, and beyond. New World winemaking technology and styles. Classic varietals from Spain. Blind tasting methods.
Session 5
Wine Service; Wines of Germany, Austria, and Alsace
Beverage service philosophy. Storage and inventory. Glassware and decanting. Educating your staff. Basics of costing. Cool-climate classics, including Rieslings from Kabinett to Auslese.
Session 6
Food and Wine Paring; Wines of Italy; More Wines from Spain
Wine and food flavor dynamics. Timeless wine and food affinities. Pairing by region, style, and flavor. Italian varietals and Spanish reds, including roses and rosados.
Session 7
Sparkling Wines of the World
Champagne, Prosecco, Cava, Sekt, and New World sparklers. Sparkling winemaking procedures. Bottle opening and service techniques.
Session 8
Specialty Wines
Port, sherry, vin doux naturel and other fortified wines. Eiswein and Sauternes. Organic and biodynamic wines. Incorporating specialty wines in your food and beverage program.
weekend intensive
curriculum
Covering the same curriculum as the eight-week class, the Weekend Intensive is designed for working professionals and individuals seeking to immerse themselves in the study of wine over a concentrated period of time.
Session 1
What is Wine?
Wine history, culture, and production. The “Big Six” grape varietals. Professional tasting techniques. Setting benchmarks for quality and taste. Comparative tastings. Old World versus New World winemaking technology and styles. Wines of Germany, Alsace, and Austria. Beverage service philosophy and standards. Basics of costing. Wine list concepts.
Session 2
Labeling and Law; Wines of France
Demystifying labels and labeling laws. Understanding appellations. Wine and food flavor dynamics. Pairing by region, style, and flavor. Evolution and influence of French winemaking styles and wine regulations. Classic wines from Burgundy, Bordeaux, the Rhône, and the Loire and the New World wines they inspire.
Session 3
Wines of Italy and Spain; Specialty Styles
Classic regions, varietals, and styles of Spain and Italy. Understanding techniques and styles of sparkling and fortified wines. Incorporating specialty wines in your food and beverage program.
start dates + tuition
Please note: Classes are limited and tend to fill quickly. If the class you select is full, we'll enroll you in the next available class with the same schedule.
Check back frequently since we are constantly updating our course schedules. Or contact us at 888.324.2433 for additional start dates.
Eight-Week Schedule
Wednesdays, 6:30pm - 8:30pm
| Start |
End |
Price |
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| September 15, 2010 |
November 3, 2010 |
$975 |
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Weekend Intensive Schedule
Friday & Saturday, 9:00am - 5:00pm & Sunday, 9:00am - 2:00pm
| Start |
End |
Price |
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| November 19, 2010 |
November 21, 2010 |
$975 |
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Tuition includes application fee and all books and supplies.
 
Advanced Studies classes make great gifts! Purchase a gift certificate now.
wine faculty
Alexis Kahn, Associate Director, Advanced Studies and Recreational Division
Laura Maniec, Wine Instructor and Director, Wine & Spirits at B.R. Guest Restaurants
Rebecca Banks, Wine Instructor and Wine Manager for Keith McNally Restaurants
Amanda Crawford, Lead Wine Specialist at Christie's Auction House
Marcella Smith, General Manager of L'Ecole, the Restaurant of The FCI
Please note: Instructors and sessions are subject to change.
Although The FCI is accredited by the ACCSC, Advanced Studies programs at The FCI do not fall within the scope of the commission's accreditation. Advanced Studies programs are designed for personal enrichment and are not intended to qualify a student for employment. | 
