This hands-on module focuses on specific, target-group-oriented priorities for the hospitality industry. Guided by the key question “What makes a good host?”, small training sessions practice how to use a wine cheat sheet to easily succeed in sales and expert conversations. Practical workshops teach the fundamentals of professional wine service as well as how to organize a wine event. The wine list is another topic covered.
This practice-oriented module sets very specific, target-group-focused priorities for the trade. Guided by the key question “What makes a good salesperson?”, participants practise in short training units how to use a wine cheat sheet to conduct successful sales and expert discussions with ease, how to apply “power briefing” techniques, and how additional wine-related sales can be generated elsewhere in the store. The focus is on the fundamentals of wine selection, shelf maintenance, and organisational aspects of a wine event with customers in-store.
Module 5 focuses on sweet wines and everything that is “fortified” and “aged.” It also
covers wine equipment and how customers today understand sustainability in this area. Wine presentation and the correct handling of everything that appeals to wine connoisseurs, such as glasses, accessories, and wine care, are also discussed. Furthermore, business management questions regarding the calculation of production and sales prices for a bottle of wine will be addressed.
This day covers the broad field of sparkling wines, forming an exciting thematic focus. The various production methods for these products are at the center of the discussion. In addition, there is an exploration of trendy wine-based and mixed wine drinks, as well as the growing product category of non-alcoholic (sparkling) wines. The complex topic of pairing wine and food is not only discussed theoretically but also practically tested and tasted in various workshops (including the use of spices).
Module 3 focuses on the classic wine-growing regions in France, Italy and Spain. Climatic factors, topography and grape varieties of the most important regions in these countries are covered in depth. Special forms of winemaking and classification round off these wine-producing countries. The wine-growing regions and wines of the New World are then examined. Particular attention is paid to comparisons with Europe’s regions and styles, especially with regard to climatic conditions and wine legislation.
This day consists of a theoretical and a practical part. First, the characteristics of Germany’s most important wine-growing regions in the trade will be presented. These include, among other things, the climatic particularities and the grape varieties representative of each region. Following an introduction to systematic wine tasting, typical representative wines from these regions will be tasted and the stylistic characteristics of the grape varieties will be developed.
This module provides background knowledge on wine production. This includes a brief history of viticulture, the anatomy of the grapevine as a cultivated plant, the climatic and geographical requirements for viticulture, and the most important tasks of the winemaker in the vineyard and cellar. Furthermore, the focus is on winemaking and the different maturation processes for the four wine colors, as well as the aging of wine in various containers (wood, steel, etc.). Participants will learn about the most common grape varieties and the resulting wine styles.
Wine experts developed the FuW Wine Connoisseur Diploma® for the hospitality industry. The aim is to counter the acute shortage of skilled workers in this service-intensive sector, as this training is designed as an upskilling programme. The target groups are temporary staff, untrained assistants, school dropouts, career changers and returners. In short: employees who already do a good job in the company but are to be strengthened in the workplace with regard to wine. Hospitality businesses in which wine plays a role can retain employees and offer their guests sound wine advice.
Wine experts have developed the FuW Wine Connoisseur Diploma® for the retail sector. The aim is to counteract the glaring shortage of skilled workers in food retail and beverage markets, as this further training is understood as adaptive continuing education. The target groups are temporary staff, unskilled workers, school dropouts, career changers, and re-entrants. In short, employees who are already doing a good job in the market but need to be strengthened in their workplace with regard to wine. Retail companies where wine plays a role can thus retain employees and offer their customers well-founded wine advice.