Introduction to Sommellerie

History of the Sommellerie:
Deepen the history of sommellerie in different cultures, such as Roman, Greek and Egyptian.
Discuss the role of women in sommellerie throughout history and today.
Analyze the influence of technology on the evolution of the profession, such as wine management software and tasting applications.
Essential Sommelier Activities:
Detail the different areas of activity of the sommelier, such as restaurants, hotels, importers and specialized stores.
Present case studies of renowned sommeliers, showing their trajectories and challenges.
Discuss the importance of teamwork and the sommelier's relationship with other restaurant professionals.
O Sommelier Ideal:
Explore the characteristics of a successful sommelier, such as passion for wine, humility and the ability to adapt.
Discuss the importance of professional ethics and the sommelier's responsibility in promoting responsible consumption.
Present practical tips for developing communication skills and interpersonal relationships.

Wine Management

Supply and Storage:
Deepen wine selection techniques, including sensory analysis, vintage evaluation and market research.
Detail the different wine storage methods, such as underground cellars, climate-controlled cellars and refrigerated containers.
Discuss the challenges of inventory management in different types of establishments, such as restaurants, bars and hotels.
Wine list:
Analyze different types of wine lists, such as classic, themed and digital.
Present examples of award-winning wine lists, showing their strengths and differences.
Discuss trends in wine list design and organization, such as the use of infographics and personalization.

Wine Service

Essential Utensils:
Detail the different types of glasses, corkscrews and decanters, showing their characteristics and applications.
Present new technologies and equipment for wine service, such as preservation systems and aerators.
Discuss the importance of choosing the right utensils for each type of wine and occasion.
Formal Service Techniques:
Describe formal service techniques step by step, with photos and illustrations.
Present different styles of service, such as French, English and American.
Discuss the importance of etiquette and protocol in serving wine in different cultures.
Service Temperature:
Deepen the influence of temperature on the perception of wine aromas and flavors.
Present detailed tables with the ideal serving temperatures for different types of wine.
Discuss alternative cooling methods, such as using ice cubes and heat packs.
Decantation and Aeration:
Explain the chemical and physical processes involved in decantation and aeration.
Detail the different decantation techniques, with practical examples.
Discuss the influence of aeration time on wine characteristics.
Open Wine Preservation:
Analyze the effectiveness of different conservation methods, such as vacuum, inert gas and refrigeration.
Present new technologies for wine conservation, such as vacuum closure systems and inert gas sprays.
Discuss the factors that influence the durability of wine after opening, such as the type of wine and storage conditions.

Tips and Conclusions

Professional Evolution:
Present different career paths for sommeliers, such as consultancy, education and business management.
Discuss the role of sommelier associations in professional training and development.
Present tips for building an attractive CV and portfolio for the job market.
Market Trends:
Delve deeper into trends in the wine market, such as the consumption of natural, organic and biodynamic wines.
Analyze the impact of technology on the wine industry, such as e-commerce and online tasting platforms.
Discuss the challenges and opportunities for the future of sommellerie, such as sustainability and social responsibility.