European Wine Academy

Diploma in Hospitality & Sommeliership

€1650  (All inclusive. Includes course fee, registration costs and exam fees (based on number of modules)
60 e-Learning Lectures
No Prior Wine Knowledge Required
Includes a 6-lecture module on Wine Tasting & Evaluation

This detailed and practical course aims to train you to become not only a sommelier but also a qualified restaurant, BnB or small hotel (or other hospitality- type business) manager by introducing you to the essentials and basics of wine, then covering the duties of a sommelier and lastly focussing on the extensive duties of a hospitality manager.

Key topics covered: what is wine, classifications and labels, various aspects of viticulture such as terroir, harvesting and climate change, natural wines, fortified wines, various aspects of vinification, fermentation and yeasts, faults in wine, fining and oaking, pairing food and wine, cooking with wine, various duties and the role of the sommelier, how to make up a menu, dealing with customers, health and safety aspects, biodynamic and organic wines, legal and financial aspects, time management, how to order stock, cellar management and controls, dealing with staff problems.

Timing: Normally students spend 1 to 2 hours per assignment.

Complementing the lectures are mandatory assignments, an essay, and immersive wine tasting sessions featuring a selection of 60 wines. To conclude the course, participants will do an online final examination.

Extracts from typical lectures:

“…Harvest season in the wine industry is hectic and requires careful planning to prevent disruptions when the grapes start arriving at the winery. This period can be stressful for everyone involved in wine production, from vineyard workers to winemakers. To minimize issues and ensure a smooth harvest, organization is key. …”

“…The human brain interprets visual data received from two primary types of photoreceptors: cones and rods. Cones, responsible for color and high-resolution vision, react quickly to changes in light intensity and quality (color). They come in three forms, known as L, M, and S, each with a peak sensitivity in different parts of the visible spectrum: red, green, and violet, respectively. Cones are concentrated in the fovea, the region of the retina with the highest density of these cells….”

“…….with the large number of varietals, literally thousands, available to the modern wine maker, and with the stunning array of different climates, and terroirs to choose from, it is evident that not all wines will have the same style or taste.  In fact, the opposite is true.  Wines are produced in a staggering number of different styles and it is therefore important for the modern wine student to gain some holistic grasp of the major styles in which wines can be categorised.  There are clearly some unusual, outside-category wines as well, and we have listed a few of them as well in this lecture….”

“…Riddling, or regular rotation of bottles, helps shift sediment (lees) towards the neck of the bottle. Disgorgement is the process of freezing the neck and removing the frozen plug of sediment, then topping off the bottle with a small amount of wine or liqueur….”

“…Downy mildew is a severe disease affecting grapevines, particularly prevalent in warm and humid regions. The fungus responsible for this disease is Plasmopara viticola, which can cause complete crop failure if left unchecked. The disease tends to break out during spring and summer rains, when conditions are most favorable for its spread….”

“…. Hospitality managers are responsible for ensuring exceptional customer service and guest satisfaction. They address customer complaints, resolve issues, and strive to create a positive experience for guests. This duty requires excellent communication skills and the ability to handle difficult situations with professionalism and tact…”

“…To retrieve the maximum volume of wine from a bottle with sediment or when there’s not enough time for the sediment to settle, or if a cork breaks into pieces during extraction, the wine can be filtered into a decanter. This can be done using clean fabric like muslin, a paper coffee filter, or a dedicated inert wine filter….”

“… Despite the growth in bottled water consumption and sales, the industry’s advertising expenses are relatively modest compared to other beverage sectors. According to the Beverage Marketing Corporation (BMC), in 2013, the bottled water industry spent $60.6 million on advertising. In contrast, sports drinks spent $128 million, sodas spent $564 million, and beer spent $1 billion in advertising during the same year….A common reason for choosing bottled water is the belief that it is healthier than tap water. This belief may be influenced by fears of contaminants or health risks associated with tap water. However, it’s worth noting that in many developed countries, tap water is rigorously tested and meets safety standards, indicating that the perception of bottled water being safer may not always be accurate. Nonetheless, the bottled water industry’s success in promoting its product as a safer and more convenient option has contributed significantly to its increasing popularity….”

“…Humidity also plays a role in proper wine storage. Maintaining some level of humidity helps prevent the exposed ends of corks from drying out and allowing oxygen into the bottle, which can spoil the wine. A relative humidity of around 75% is generally recommended, though this is an area with little scientific research to back it up. Excessive humidity can cause issues with wine labels, leading to deterioration and making it difficult to identify the wine. This could also be a concern for collectors who value pristine labels to maintain the resale value of their wine collections….”