2023_24
Educational guide 
Faculty of Oenology
A A A 
english 
Bachelor's Degree in Oenology (2014)
 Subjects
  TECHNOLOGY OF WINE SERVING: HARMONY BETWEEN WINES AND FOOD
   Contents
Topic Sub-topic
1. Wine service technology The presentation of wines. Basic concepts of wine service in the field of catering and tourism. Relationship with the client.
2. Management of the restaurant's cellar

 Wine purchase and classification. Wine storage conditions. Management, rotation of wines and drinks. Pricing policy.
3. Functions of the sommelier
 Elaboration of a wine list. Notions of room technology. Mise-en-place in the restaurant. Wine service Service temperatures and wine decanting.
4. Knowledge about wines and presentation of wines at commercial level Wine and consumer interaction. Presentation of wines in the catering and commercial areas.
Elaboration of technical and commercial data sheets for wines.
Descriptions and tasting notes in different languages.
Interpretation of national and international wine labels.
5. Enoludic days and activities Wine Routes. Slow Food movement and local markets. Natural wines Current markets and trends.
6. Harmony of wines and food Basic knowledge of traditional cuisine and nouvelle cuisine. Basics of wine and food harmony. Pairing with international dishes.
7. Harmony of affinity and contrast Textures. Wines and spices. Wine as a creative process of dishes. Selection of menus and wines. Harmony with other drinks: beers and spirits.
Practical experiences (will be carried out progressively throughout the subject) I. Service technology: On site
II. Real experience on the harmony of wines and food. Affinity and contrast tests. (In classroom tasting, 2 days).
III. Exhibition and hedonic presentation of wines (performed as winemaker or owner).