The idea of becoming a sommelier is romantic for some and very practical for many others. But whether you want to make the leap to professional wine tasting or simply expand your knowledge, we have great news for you!
Yamir Pellegrino is a renowned Master Wine & Cigar Sommelier, a two-time winner of the Gourmand Noble Cookbooks & Wines Award, a global gastronomic literature competition. He, with the support of the Iberoamerican Gourmet Academy, will be your instructor in the first edition of the International Sommelier Course - Level 1 that will begin on August 2, from Monday to Friday in Havana Iré (Little Havana).
The title and credential of "Certified Sommelier" are well recognized in the hospitality industry worldwide. Wearing the certified sommelier lapel pin assures your employer and the diner public that you have skills in the art of wine-selling, a beverage program you can manage, and wine tasting skills that have been tested. Surprisingly, some wine enthusiasts believe that a Level 1 sommelier certification takes years to complete. This is not necessarily true. This one-month course will end on August the 31st. It will be the first of four and will culminate with a Level 4 certification.
How is the course structured?
During this first module topics will be discussed as follows:
INTRODUCTION TO THE WORLD OF WINE
History of the vine and wine, civilizations, antecedents.
Global geography of wine.
Tour of the first vines in the world.
Gods of wine and their liturgies.
Anatomy of the vine.
The wine strip.
VITICULTURE
Philosophy of vines, their classification and interiorities.
Vegetative cycle of the vine, forms of propagation, life cycle.
Grapevine conduction system. Types of pruning.
The terroir, as the primary link.
Pedoclimatic conditions (soils, climates and atmosphere) orographic, geological and climatological of the vine.
Clones, 'mestizos', grafts, nurseries, organic and biological crops.
Moon phases applied to vine and wine (biodynamics).
Vine diseases, history and applications.
VINICULTURE: (Winemaking process)
Harvest and transportation.
Destemming.
Squeezed.
Pressed and ground.
Must extraction.
Pre-fermentative Maceration.
Macerations (long).
Must correction.
Separation.
Types of fermentation (internals).
Pumping.
Alcoholic fermentation.
Fermentative behavior.
Clarification.
Stabilization and filtering.
Bottling.
Assembly, coupage, assembly, cut or blended.
Parenting, storage and rest.
PREPARATION
Preparation of white wines (Complete process, details and particularities).
The white grapes of the wine world.
Preparation of rosé wines (Complete process, details and particularities).
Elaboration of red wines (Complete process, details and particularities).
The red grapes of the wine world.
The aging and maturation of wine, oxidation and reduction processes.
The life curve of a wine.
Who this course is for:
People who work in the wine industry
Wine beginners
Wine lovers who want to learn more
People who want to make more informed wine buying decisions
People who attend or host a lot of dinner parties and want to be more thoughtful about the wine they bring/serve
People who need sommelier skills for their professional lives
Both learning and tasting will be structured, focused and guided so your abilities will be enhanced. Best of all, you will develop skills that carry on into all your future experiences with wine. For all interested, please contact us through thewinechaser@gmail.com or call to (786) 690 5141.
Cheers!
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