Sommelier Skills Workbook: Tasting, Food Pairing, Wine Service, and Cellar Management

Sommelier work is not performed in a textbook — it is performed at the table, in the cellar, and in the buying meeting. The structured tasting note that produces accurate varietal and regional identification, the food pairing recommendation that elevates both the dish and the bottle, the wine service sequence executed flawlessly tableside — these are craft skills that require deliberate practice against a clear standard. This workbook provides that standard. By the end of this course you will be able to complete a structured tasting note for a still wine using professional methodology and reach a reasoned conclusion about origin and variety, apply a systematic food and wine pairing framework to match wines to a three-course menu, execute a formal restaurant wine service including decanting, and manage a basic cellar inventory and bin system. What you will learn: - Structured tasting note writing: appearance, nose, palate, and conclusions — the professional framework applied - Blind tasting approach: using structural clues (acidity, tannin, alcohol, color) to narrow varietal and regional deduction - Food and wine pairing principles: matching weight, bridging flavors, managing tannin-protein interaction, and contrasting acidity - Difficult pairings: artichokes, eggs, asparagus, and desserts — the standard challenges and how to navigate them - Restaurant wine list reading: how to evaluate a wine list structure and identify value and risk - Tableside service: bottle presentation, foil and cork removal, pouring sequence, and glass management - Decanting: identifying wines that benefit from decanting, sediment management, and timing - Cellar organization: bin numbering, FIFO rotation, temperature and humidity management, and inventory records Each module presents the skill as a written procedure or framework with a worked example. Tasting note templates, a food pairing decision matrix, and a cellar inventory worksheet are provided. Reflection exercises include written tasting note practice against reference descriptions and pairing analysis for provided menu scenarios. This course is designed for hospitality students, restaurant professionals building their wine knowledge, and serious enthusiasts preparing for formal sommelier examination. Suitable for anyone who has completed a foundational wine course. This course is educational; professional sommelier credentials require formal training, supervised service experience, and examination through accredited programs.