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.

5 to 10 trainees

• Fully classroom-based training

• 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 entry into training.

Taking into account the satisfaction of beneficiaries during and at the end of training.

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.

National Education certified teachers, Bac +3 trainers with significant experience in adult training, professional speakers.

Trainers experienced in individualising learning.

Professional project

Positioning test by appointment.

Interview by appointment.

Training is available between 15 and 45 days before the start of the course, depending on the funding body. Please contact us.

Exercising in companies in the catering, hotel and tourism sectors

Access for people with disabilities

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

• 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