This Sommelier online course is structured in 9 teaching units that are divided into two modules.

This first module includes the following didactic units, and each of them the contents indicated:

Unit 1: History, viticulture and oenology

• He came from the beginning
• Vine morphology
• The ripening of the vine

Unit 2: Wine Geography

• Definitions of wine products and areas
• Designations of origin
• Location of DO Galicia
• Basque Country
• Castile and Leon
• Navarre
• Aragon
• The Rioja
• Catalonia
• Estremadura
• Balearics
• Canary Islands
• Levante (Valencia and Murcia)
• La Mancha and Madrid
• Digging
• Andalusia

Unit 3: Tasting, methods and effects

• The wine
• Acid substances
• The sweetness of the wine
• Volatile compounds
• Other components
• Compound scents
• Fundamental concepts for tasting
• Organization and training
• Tasting terminology
• The tasting
• The color of the wine
• Smells and aromas
• Taste
• Tasting method
• Detectable defects in wines
• Vocabulary

Unit 4: Functions of the sommelier. Wine services and customer service

• Sommelier functions
• Pairing of wines and dishes
• Presentation, temperature and opening of wines
• Customer Support

Unit 5: Dish-wine pairing

• Pairing
• recommendations
• Plate and wine
• recommendations

Unit 6: Warehouse management. Purchase, sale and elaboration of wine lists

• Business planning
• Creation and renovation of the winery
• Winery conditions
• Current management and accounting
• The calculation of the surcharge
• Wine and dishes menu

Unit 7: Distillates

• Most consumed spirits
• Distillation
• Cognac, brandies and armagnac
• Marc and marc spirits
• Fruit brandies
• Rum, cachaça and tequila
• Grain distillates
• Anise
• Vermouth
• Spirits
• Fortified wines
• Whiskey and bourbon
• Preliminary considerations

Unit 8: Other complementary products

• Approach to extra virgin olive oil
• The tea
• Mushrooms
• Truffle
• The cheese

Unit 9: Legal aspects of viticulture

• Applicable legislation
• Definition of wine
• Vine varieties
• Production
• Protection levels
• Notes on the characteristics of the wines
• Wine registration and mandatory declarations
• Packaging
• Labelled
• Organic wine
• Regulatory councils
• Regulations and specifications
• Sanctions regime