Master the sensory analysis, viticultural knowledge, and professional service rituals required to deliver world-class wine stewardship in fine dining, hospitality, and specialty retail settings. This course covers global wine regions, terroir characteristics, grape varietals, vinification methods, and the principles of food and beverage pairing. You will develop the professional capabilities needed to curate profitable wine lists, manage cellar inventory and temperature-controlled storage, perform flawless bottle service and decanting, identify wine flaws and aging potential, and guide guest selections with expert communication and etiquette.