A masterclass about sommelier profession
The art of sommellerie was highlighted during these two weeks on KEDGE Paris campus. MSc Wine & Hospitality students had the opportunity to understand in detail the role of the profession: tasting and the importance of the glass with a RIEDEL - THE WINE GLASS COMPANY masterclass.
The course was orchestrated by Franck Ramage, trainer KIRA Wine Consultants and former sommelier of the Drouant, the Ritz Paris & Hôtel de Crillon, a Rosewood Hotel.
Different serving techniques, the management of a cellar, the marketing of a wine list; and the importance of food and wine pairings through a wine and cheese workshop were the topics covered.
Sommelier competition
Students ended this sommelier course with the organisation of a sommelier competition that allowed them to confront them with the rigour of the profession. In small groups and in a staging organized in line with barrier measures, they were evaluated on their understanding in a 2-hour session including:
- Blind recognition of spirits: 3 minutes to recognise 6 spirits.
- Blind organoleptic tasting: 4 minutes for an organoleptic tasting of two white wines orally.
- Serving Technique: 4 professional role-play situations.
- Correction of the wine list: Students must act as professionals of wine marketing and rectify any errors in a restaurant wine list.
- Marketing: Discussing popular misconceptions on wine with customers in 1 minute.
An expert programme to master Wine & Hospitality
This sommelier course is an integral part of the experiential pedagogy used in this MSc in wine, blending solid technical knowledge with systematic application of the skills acquired.
Developed in partnership with the prestigious Ecole Hoteliere de Lausanne, this expert postgraduate programme is entirely taught in English and delivered in Bordeaux, Paris and Lausanne.
Discover the Wine & Hospitality Master of Science
