Wine and food pairing

• Understand the fundamentals of oenology and wine tasting
• Get to grips with the main principles of food and wine pairing
• Know how to suggest appropriate pairings for a menu or a customer
• Develop your skills in advising, serving and showcasing wines

Basics of oenology & pairing

• Introduction to types of wine (red, white, rosé, sparkling, sweet)
• Tasting: sensory analysis (sight, nose, mouth)
• Presentation of the main grape varieties and terroirs
• Fundamental principles of food and wine pairing: complementarity, contrast, balance
• Study of flavour families (acid, sweet, bitter, savoury, umami)
• First pairings with simple products (cheeses, cold meats, dried fruit)

Deepening and putting into practice

• Analysis by type of dish: meat, fish, vegetarian dishes, desserts
• Influence of cooking, sauces and textures
• Practical cases: comparison of successful and unsuccessful pairings
• Creation of pairings around a complete menu
• Construction of a wine list adapted to an establishment
• Final assessment and personalised advice

• Certification of prior learning

• All audiences

Level 3ème or equivalent experience.

16 people

Groups of 5 to 16 people

• Fully classroom-based training

• Personalised course
• In-company on-the-job training
• Group lessons

• Equipped technical platforms
• Room equipped with networked computer workstations
• Unmarked room with video projector

Positioning upstream of training entry.

Interviews, remediation with the educational referent and/or company referent during training.

Taking account of beneficiary satisfaction during and at the end of training.

Possibility of post-training support.

For beneficiaries with disabilities: possible adaptation of training and certification methods, support by the TH referent.

In order to improve the quality of our service, you can send us your suggestions or complaints using the form available on our website.

Equivalences and gateways: to be studied on a case-by-case basis depending on the candidate's background.

Expert trainers in specialist fields

Experienced trainers in personalised learning.

In-course evaluations (ICE)

Exercising in companies in the catering, hotel and tourism sectors

Access for people with disabilities

Course taught by a Master Sommelier

Masterclass at the end of the course in partnership with Vins de Provence

 By the end of the course, you will be able to: 

• Understand the fundamentals of oenology and wine tasting
• Master the key principles of food and wine pairings
• Know how to suggest pairings suited to a menu or a customer
• Develop confidence in advising on, serving and showcasing wines

Added value of the establishment:

Course delivered at the Aixcellence des métiers HRT Campus

Campus ideally located in Aix-en-Provence

Innovative and fully equipped technical facilities

Expert industry trainers and professional guest speakers

School-business partnership with the GHR of the Sud Region and the Club Hôtelier Aixois

Sponsorship by Chef Jean-Marie MERLY and the Association des Disciples d’Escoffier of the Mediterranean Region