Tarragona
Sommelier and pairing
Goals
– Describe the different organoleptic characteristics of wines using specific vocabulary and know how to relate them to the most appropriate food.
– First theoretical part and a practical part of the tasting from a meal with pairing and putting into practice all the concepts worked on.
Who is the public target?
Training for working or self-employed people
Access requirements
No specific qualification is required to access the training.
Program
1. Definition of tasting. (specific vocabulary)
2. Conditions for tasting.
3. Service temperatures.
4. Product conservation.
5. The techniques of tasting the application of the senses. (Tasting stages)
6. The pairing between wine and food.
Certificate
At the end of the training, an official certificate is issued by the Consortium for Continuing Education of Catalonia detailing the skills acquired during the training.
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