European Wine Academy

Yacht 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 Yacht Sommelier Certificate program, meticulously crafted to meet the unique needs of full-time yacht professionals seeking to elevate their serving skills and employability. Designed specifically for the dynamic environment of yacht service, this comprehensive online course offers a tailored solution to address the distinct challenges and guest dynamics encountered onboard.

Unlike other yacht wine sommelier courses, our program sets itself apart by offering a holistic approach that extends beyond wine, encompassing a diverse array of beverages including cocktails, mixed drinks, spirits, beer, water, tea, and coffee. We recognize that serving on a yacht demands versatility and expertise across various beverage categories, and our course ensures that participants are fully equipped to meet these demands with confidence and professionalism.

Key topics covered: The 40 engaging lectures and assignments, meticulously divided into three modules to cover all essential topics. Module 1 delves into the essentials of wine, wine tasting and evaluation techniques, viticulture, and wine production. In Module 2, participants explore major wine regions and their renowned wines, gaining valuable insights into global wine diversity. Module 3 focuses specifically on yacht sommeliership, addressing the unique situations encountered on superyachts and the pivotal role of the sommelier in such environments.

Complementing theoretical learning is a tasting portfolio featuring 60 wines, providing practical exposure to a diverse range of varietals and styles. Additionally, participants are required to submit compulsory assignments, an essay and undergo a comprehensive online test at the conclusion of the course, ensuring thorough assessment of acquired knowledge and skills.

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

Whether you are a seasoned yacht professional or aspiring to enter this elite industry, our Yacht Sommelier Certificate program offers the expertise and preparation needed to thrive in the challenging and rewarding world of yacht service. Join us and embark on a journey towards excellence in yacht sommeliership.

Excerpts from a typical lecture:

“…The bottle is then corked, secured with a muselet (a wire cage), and aged for a period before being released. This traditional method for producing Champagne, also called the Méthode Traditionnelle, is a precise and labor-intensive process that leads to the refined and complex sparkling wine that Champagne is known for….”

“… In red wines, the depth of color is often linked with quality (as noted by Iland and Marquis, 1993), while hue—determined by the proportion of ‘ionized’ anthocyanins and other pigments—can also play a significant role in perceived quality (highlighted by Somers and Evans, 1974; Bucelli and Gigliotti, 1993). These factors indicate that color can shape expectations and perceptions of a wine’s quality and type, underscoring the need for objective assessment methods that minimize bias….”

“…Port Wine is a type of fortified wine with a unique production process. Unlike table wines, Port Wine undergoes a brief fermentation and maceration period, typically lasting just 2 to 3 days. Additionally, brandy is added to the wine, but this must follow specific rules that have been refined over the years through tradition and practice….”

“….Ambient temperature, or even the precise temperature of the taster, can affect how a wine tastes: crisp, light wines taste either delightfully refreshing or disappointingly meagre when the taster is hot or cold respectively. On the other hand, in tropical climates, where both temperature and humidity are high, it can be almost impossible to find suitable conditions in which to serve even the finest red wine as, without air conditioning, drinks heat up so rapidly that a red wine has either to be served well chilled or run the risk of being almost mulled. Light red wines with marked acidity such as Beaujolais and reds from cooler climates such as the Loire, New Zealand, Tasmania, New York, and Canada can taste more appetizing in hot climates than classed growth red Bordeaux or fine Burgundy.….”

“…In red winemaking, maceration is a critical process that involves extracting phenolics from grape skins, seeds, and stem fragments into the juice or new wine. Phenolics include tannins, colouring materials like anthocyanins, glycosides (which contain flavor precursors), and other non-glycosylated flavour compounds. This process begins during fermentation and is influenced by several factors, including temperature, the contact between solids and liquid, agitation, duration, and the composition of the extracting liquid (grape juice as it becomes wine)….”

“……Most dry and off-dry white wines and sparkling wines are suitable for aperitifs and reception drinks. Cocktails are also suitable for aperitifs, but not for a large number at a reception as they take time to prepare. An exception to this is a Champagne Cocktail, as this is easily prepared for large numbers. Sherries, spirits and mixers, vermouths and many other drinks are excellent for these occasions. Soft drinks should always be offered, juices and mineral waters being universally popular…..”

“…When dining with a group, it is both disrespectful and frustrating for a woman leading the event to see the wine list handed to a man in her party by default. To avoid such gender-biased assumptions, staff should always check with the person who took the reservation or greeted the group, or simply ask the party who the host is or who will be selecting the wine. It’s a mistake to presume that the host or the wine selector will always be a man, and this assumption can create uncomfortable and patronizing situations. Proper etiquette involves recognizing the host’s role without assuming it’s a male responsibility….”