(130 lessons – Cost €2600

Master elite wine expertise, sustainable practices, and global wine business consulting in this advanced, tiered online program.

Redefine Your Role as a Modern Wine Professional

The Premier Sommelier & Consultant Associate Degree is a 100% online, advanced program that builds on the foundational knowledge of our Premier Sommelier, the Certificate and Diploma in Sommeliery, Hospitality & Restaurant Management. Crafted by the Founder of the European Wine Academy, a certified Sommelier-Conseil from France’s Universite du Vin, this tiered course integrates classical European training with modern global wine industry trends, sustainability, and client-focused strategy. You will be prepared to lead as a sommelier, consultant, or entrepreneur in the dynamic world of wine (Jackson, 2020; Robinson, 2015).

What You Will Learn in This Associate Degree

This four-module curriculum, building on lower-tier courses, equips you with multidimensional expertise:

• Module 1: Wine Fundamentals, Tasting & Viticulture: Advance your understanding of grape varieties, winemaking, and sustainable practices, including organic, biodynamic, and climate-adaptive techniques (Jackson, 2020).
• Module 2: Global Regions & Appellations: Deepen regional fluency with Old World classics, emerging terroirs, and stylistic evolution driven by global trends (Robinson, 2015).
• Module 3: Sommeliership & Hospitality: Refine food-wine pairing, wine list curation, cellar door strategy, and experiential service as a cultural ambassador (King, 2017).
• Module 4: Wine Business & Consulting: Master e-marketing, branding, wine investment, retail strategy, and consumer psychology for global markets.

Hands-On, Practical Training

Engage in real-world applications to build advanced expertise:

• Tasting Portfolio: Complete a 120-wine tasting portfolio with guided, regionally adaptable exercises.
• Assignments: Submit written analyses and a consultancy essay simulating real-world challenges.
• Zoom Assessments: Participate in personal module-end evaluations for feedback and reflection.
• Final Exam: Pass an online multiple-choice exam to demonstrate integrated knowledge.
• Optional Training: Access 40 hours of industry training for those new to professional wine settings.

Flexible Online Learning for Your Schedule

• Duration: Self-paced with no time limit (four modules; approximately 200 study hours).
• Weekly Commitment: About 3 to 4 hours per week, adaptable to your professional schedule.
• Delivery: Fully online with interactive lessons, virtual tastings, and downloadable resources.

Who Is This Associate Degree For?

Ideal candidates include:

• Sommeliers seeking to advance into consulting or leadership roles.
• Hospitality professionals building on foundational and diploma-level training.
• Aspiring entrepreneurs planning to launch wine-related ventures.
• Wine enthusiasts ready to shape the global wine industry.

Unlock Your Career Potential

Upon completion, you will be ready to:

• Lead wine programs as a sommelier or wine program director.
• Serve as an independent consultant for collectors, retailers, or wineries.
• Act as a brand ambassador or regional export advisor.
• Excel as a wine tourism specialist, wine writer, or digital content creator.
• Launch entrepreneurial ventures in retail, e-commerce, or consultancy.

Why Choose Our Premier Sommelier & Consultant Associate Degree?

• Academic Excellence: Grounded in leading wine science and hospitality research (Jackson, 2020; Robinson, 2015; King, 2017).
• Professional Relevance: Skills tailored for leadership and consulting in global wine markets.
• Tiered Progression: Builds on EWA’s foundational and diploma courses for comprehensive expertise.
• Global Recognition: A prestigious credential for elite roles in hospitality and wine industries worldwide.

Frequently Asked Questions

What prerequisites are needed?

Completion of EWA’s Sommelier Certificate or Diploma in Sommeliery, Hospitality & Restaurant Management, or equivalent experience, is recommended.

How long does it take to complete?

Self-paced, typically 6-8 months with 3-4 hours weekly, totaling around 200 hours.

Is this degree recognized internationally?

Yes, it is a qualification for leadership roles in global hospitality and wine industries.

What career paths can I pursue?

Graduates can lead as sommeliers, consultants, brand ambassadors, or entrepreneurs in wine-related fields.

Ready to Lead in the Global Wine Industry?

Enroll today to master advanced sommeliery, consulting, and sustainable wine business skills.

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…..”