European Wine Academy

Master Sommelier & Consultant

€2850  (All inclusive. Includes course fee, registration costs and exam fees (based on number of modules)
120 lectures with e-learning
No prior experience required

Includes a 6-lecture module on Wine Tasting & Evaluation

Presenting our distinguished Associate Degree in Master Sommelier & Consultant program, a prestigious e-learning course tailored for students with no prior wine knowledge. This comprehensive program seamlessly integrates extensive sommelier training with advanced business and marketing skills essential for aspiring Wine Consultants. Whether you aspire to pursue careers in hospitality, marketing/business management, or the broader wine industry, this program offers a multifaceted approach to prepare you for success at an advanced level.

Comprising 120 engaging lectures and assignments spread across four in-depth modules, this course covers all essential topics required for comprehensive mastery.

Key topics covered: Module 1 provides a foundational understanding of wine, including essentials, tasting and evaluation techniques, viticulture, and wine production. In Module 2, delve into the nuances of major wine regions and their renowned wines, gaining invaluable insights into global wine diversity. Module 3 focuses on sommeliership and hospitality, equipping you with essential skills for providing professional service and enhancing guest experiences. Lastly, Module 4 extensively explores wine marketing and business strategies, empowering you to navigate the dynamic wine industry with confidence.

Complementing theoretical learning is a tasting portfolio featuring 120 wines, allowing for practical exploration and sensory development. Additionally, participants are required to submit compulsory assignments, an essay, engage in 40 hours of on-site training if the student has no wine experience, at any type of wine or liquor business or winery, and do an online examination at the conclusion of the course.

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

Whether you’re embarking on a new career path or seeking to elevate your expertise in the wine industry, our Associate Degree in Master Sommelier & Consultant program offers the comprehensive training and resources needed to excel at an advanced level. Join us on this enriching journey and unlock the door to endless opportunities in the dynamic world of wine and consultancy.

Extract from a typical lecture:

“…The visual characteristics of wine are determined by the way chemical and particulate matter interact with visible light, affecting how it is transmitted, absorbed, and reflected. While precise measurements can be made using a spectrophotometer, which evaluates the intensity of individual wavelengths, this doesn’t necessarily correspond to human color perception. This is because spectrophotometric readings only measure the intensity of distinct wavelengths, while the human eye perceives light’s reflective and transmissive properties, as well as its relative brightness….”

“…The pathogen has a hardy survival strategy, as it overwinters on grapevine buds, dead leaves on the ground, or other plant debris. Downy mildew targets various parts of the grapevine, including buds, leaves, flowers, fruits, and stems. The initial signs of the disease are oil spots that form on the upper surfaces of the leaves, creating a mosaic-like pattern. As the infection progresses, white mildew appears on the undersides of the leaves, indicating the presence of fungal growth. Early detection and treatment are crucial to prevent significant damage and protect grapevine health…..”

“…Young wines often contain a high level of tartrates, which can lead to crystal formation in the bottle. To prevent this from happening, winemakers use refrigeration and cold filtration techniques to reduce the concentration of tartrates in the wine. By chilling the wine and then filtering it, they can remove excess tartrates, ensuring that the wine does not form unwanted crystals after bottling. This process helps maintain the clarity and visual appeal of the wine, reducing the risk of sediment forming in the bottle and impacting the overall drinking experience….”

“…Even when evaluating wine, it’s essential to exercise caution to avoid undue bias, particularly when assessing wines of varying ages or those made through different processes. Color can heavily influence the perceived quality of a wine (as indicated by studies like Tromp and van Wyk, 1977; Williams et al., 1984; Pokorný et al.,1998)….”

“…Operations Plan: Discuss the winery’s production processes, facilities, and equipment. Include information on vineyard management, winemaking techniques, storage, and distribution logistics. Address any regulatory compliance requirements and quality assurance measures…..”

“….In cool climates, wine drinkers may have difficulty in warming bottles of red wine to suitably high temperatures for serving. Direct heat should not be applied to a bottle, and even contact with a radiator can heat wine to such a dangerously high temperature that some of the more volatile flavour compounds are lost and the alcohol can dominate so that the wine tastes unbalanced…”.

“…The sommelier must have a full knowledge of the preparation and cooking process for every dish on the menu, and a total understanding of the characteristics of every wine in the cellar. When making recommendations the sommelier needs to judge the quality and price range with which the customer will be happy. He or she must also be able to interpret the customer’s requirements and recommend accordingly. The sommelier must realize that it is the customer who has to be pleased with the choice, not the sommelier! Consequently, the character of the wine must be made clear to the customer, for example whether the wine is red or white, still or sparkling, dry or sweet….”

“….Traditional methods used in the production of certain Port Wines include destemming the grapes and crushing them in “lagares,” which are open stone treading tanks with a maximum height of 60 cm. This distinctive approach to winemaking contributes to Port Wine’s unique character and robust flavour profile….”

“…The core of a sommelier’s role is what happens behind the scenes and how they manage a business within a business. This position is not about flaunting wine expertise or displaying extensive knowledge of wine regions and regulations. Instead, the primary focus is on generating revenue for the restaurant while curating a wine list that complements the menu and appeals to the restaurant’s typical clientele. A sommelier’s job is far from just being a wine connoisseur; it’s about understanding the business aspect, ensuring the wine list is profitable, and aligning with the restaurant’s overall concept….”

“….This reliance on key customers means that suppliers are concerned when their major clients face financial difficulties. Business products can be complex, but so is understanding the buying processes within organizations. Multiple people within a company might influence a purchasing decision, affecting what is bought, how much, and from whom. This complexity makes B2B marketing more challenging. Given the volumes that B2B customers can purchase, the stakes are high. Losing a major account can be financially crippling, while winning one can lead to significant revenue gains. To illustrate the high stakes, consider that the top five corporations in the world by annual sales generate more revenue than some entire countries. Imagine the financial impact of securing an exclusive contract with one of these major companies…..”