European Wine Academy

International Sommelier

€1085  (All inclusive. Includes course fee, registration costs and exam fees (based on number of modules)
40 eLearning lectures
No prior experience required
Includes a 6-lecture module on Wine Tasting & Evaluation)

Introducing our Certified Sommelier program, it is termed “International” as we aim to train you so that you can work anywhere, internationally. The course is designed for individuals aspiring to pursue a professional wine career within the dynamic hospitality industry. Whether you aim to become a sommelier, caviste, food and beverage manager, wine bar owner/manager, or restaurant manager, this course offers comprehensive training tailored to your career goals. We have refined this program to prioritize hands-on, practice-oriented learning, featuring a specialized module on major wine regions and their renowned wines.

Key topics covered: Throughout the course, we emphasize practical training alongside informative lectures, ensuring students are well-prepared for the diverse roles they may encounter in the hospitality sector. Covering a broader range of topics beyond traditional sommelier training, our curriculum aims to introduce you to the practical side of sommeliership too. The modular structure of the course makes it accessible and suitable for individuals with limited or no prior wine knowledge, offering a seamless learning experience. Module 1 focuses on the essentials of wine, wine tasting and evaluation techniques, viticulture, and wine production. In Module 2, participants delve into the intricacies of major wine regions and their distinctive wines, gaining invaluable insights into global wine diversity. Module 3 shifts focus to sommeliership and hospitality, equipping students with essential skills for their chosen career paths.

To complement theoretical learning, participants engage in a tasting portfolio featuring 60 wines, providing practical exposure to diverse wine styles and varietals. Additionally, students are required to submit compulsory assignments, an essay, undergo 20 hours of on-site training if the student has no wine experience, at any type of wine or liquor business or winery, and complete a compulsory online test at the conclusion of the course, ensuring comprehensive assessment of acquired knowledge and skills.

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

Whether you are embarking on a new career path or seeking to enhance your expertise in the hospitality industry, our Certificate Iternational Sommelier program offers the guidance and resources you need to succeed. Join us and unlock the door to exciting opportunities in the world of wine and hospitality.

Excerpts from a typical lecture:

“…Protected Designations of Origin (PDOs) enjoy unique benefits within the European Union wine system, such as protection from unauthorized use and the ability to use traditional terminology and the special EU PDO symbol on their labels. Non-EU regions can also register as PDOs with the EU, but as of 2014, only the United States’ Napa Valley and Brazil’s Vale dos Vinhedos had achieved this status. The PDO designation is considered a higher tier of geographical recognition than the Protected Geographical Indication (PGI)….”

“…Except for Haut-Brion’s inclusion in the 1855 Médoc classification, the wines of the Graves district weren’t officially classified until 1953. This initial classification consisted of one list, which was slightly expanded in 1959. To avoid potential controversy, the list was arranged in alphabetical order (Ch Haut-Brion Blanc was added in 1960). However, there’s a significant price disparity between the top-rated Ch Haut-Brion and its close competitor Ch La Mission-Haut-Brion, compared to other classified estates like Chx Bouscaut and de Fieuzal….”

“…PiWi grapes refer to disease-resistant grape varieties, a term introduced by the German Bundessortenamt (Plant Variety Rights Office) in 1995 to identify grapevines designed to produce wines that have the traditional taste of vinifera while reducing agrochemical use. These grapevines contain some non-Vitis vinifera genes that confer resistance to various common vine diseases. The use of “PiWi” is an efficient way to describe these grapes, avoiding previously derogatory terms like “hybrids” or “interspecific hybrids,” which were used for similar breeding outcomes….”

“…..Deacidification: In contrast to acidification, deacidification techniques are deployed to mitigate excessive acidity levels in the grape must, particularly prevalent in cooler climates or in grape varieties prone to high acidity. Through interventions such as calcium carbonate or potassium bicarbonate additions, winemakers can temper tartness, soften palate impact, and harmonize flavour integration, thereby fostering a seamless transition from fruit expression to structural finesse, while upholding the wine’s inherent elegance, sophistication, and typicity…..”

“…Temperature is arguably the most influential factor affecting a wine’s taste, and it can be adjusted by those serving the wine. While it’s commonly understood that white and rosé wines should be chilled and red wines served at “room temperature,” this practice can lead to errors in serving temperatures. Refrigerators are typically set quite low, often resulting in white wines being served too cold, which can mute their flavors. On the other hand, red wines are sometimes served too warm, potentially causing an imbalance in their taste. Proper temperature control is essential to ensure that wines are enjoyed at their best.….”

“…Few wine drinkers have wine thermometers, however, so a certain amount of experimentation with ways of modifying serving temperatures is advisable. Cooling wine in a refrigerator is much slower than cooling wine in a container holding water and ice (two hours rather than 30 minutes to cool an average bottle from 22 to 10 °C/50 °F). An ice box would do …………….”

“….At events where guests pay for their drinks, it’s common to use a shortened wine list. This helps prevent wines from running out during the event and allows for better preparation. With a condensed list, wines can be prepped ahead of time; for example, white and sparkling wines can be chilled, and red wines can be brought to the right temperature. If the wines are served from a dispense bar at a function, it’s a good practice to uncork the bottles in advance to ensure smooth and efficient service. This approach facilitates quicker and more organized wine service during events.…..”