MASTERING WINE TASTING
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School: Cesar Ritz
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Level: Middle MGT
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Study time: 20 hours
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Lesson series
Learn to taste wines like a pro! Cultivate an analytic mindset while tasting and develop a rich vocabulary to describe wines & advocate your preferences easily. Discover viticulture, oenology, grape varieties and soil relevance. Delve into biodynamic, organic and natural wines, wine dinners, tastings and heritage.
WHAT YOU WILL LEARN
To develop the ability to effectively read a wine label for both new and old world and to familiarise with wine serving and storing techniques
To develop a basic understanding of the wine making process
To gain an overview of the steps involved when setting up a professional wine tasting as well as paring
To familiarise with basic and advanced wine service equipment
COURSE CONTENT
COURSE INSTRUCTORS
ANASTASIIA BURAKOVSKIKH
Wine and Beverage Specialist at César Ritz Colleges
MEET THE INSTRUCTOR
Anastasia is the wine specialist at the prestigious Cesar Ritz College in Bouveret and holds a Master of Science in Wine Business as well as two Bachelor of Commerce degrees, obtained in France & Russia. She provided wine training, menu redesign and optimisation, up-selling techniques of luxury products, as well as executed sales across Asia and Europe with various luxury brands such as One & Only, Conrad, Four Seasons Hotels, Shinji by Kanesaka Singapore (* Michelin), Restaurant Andre Singapore (** Michelin) and many others.
Master of Science in Wine Business, Burgundy School of Business, Dijon, France; Bachelor of Commerce, Université Pierre Mendès France, Grenoble, France (Strategic Management, Finance and Accounting), and Bachelor of Commerce (Marketing) Saint-Petersburg State University of Economics and Finance, Russia. WSET (Wine & Spirit Education Trust).
ERIK PRAVICA
Fine Dining Service Specialist at Cesar Ritz Colleges
MEET THE INSTRUCTOR
With his early passion for hosting, Erik progressed into becoming a cosmopolitan restaurant manager, now marking nearly 20 years in the world of food and beverage, strong competence in etiquette, serving, and storing wines.
Erik had the chance to witness excellent sommelier mentorship throughout his career, understanding the love and value of this fantastic product. Erik believes that good relationships are made through good wine, and it is an essential part of the restaurant business. He believes that learning about wines is an endless experience and keeps enriching himself with knowledge.
Professor of fine dining service, wine and beverage, mixology, events, and culinary trends, Erik specialises in the F&B field, having honed his fine dining skills in luxury properties in Southeast Asia and Europe.
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