Wine, Demystified
In the restaurant and hospitality business, knowing your way around a wine cellar can impact profits, and The French Culinary Institute's Fundamentals of Wine class can help to give you a significant advantage in the marketplace. This refreshing course—led by instructors that have taught thousands of people in the industry to understand wine through experiential learning—takes the snobbery and mystery out of tasting and selling fine wine. Each class features in-depth tastings, as wines are poured, discussed, compared, and demystified. Descriptors of aroma and taste will suddenly make sense, and proper food pairings will be revealed and absorbed. Best of all, it will be a lot of fun.
Turn Wine into a Profit Center
You’ll appreciate wine even more as you learn how to make it profitable. Discover how to merchandise wine in any context, from hospitality to corporate to retail, how to create wine lists that "work" for guests, staffers, your food program, and your bottom line, and how to cultivate salesmanship at the table with customers. In short, The Fundamentals of Wine teaches you to select wine intelligently, suggest it diplomatically, price it correctly, serve it beautifully, and store it prudently, and to train the members of your staff to do the same.