Gestão & Negócios

Professional Introduction to Enogastronomy

CURSO

In-person

Target Audience

Gastronomy students, professionals in the Food and Beverage (F&B) sector, aspiring sommeliers, and enthusiasts interested in deepening their knowledge of wine culture and its interaction with food.

Justification

Wine plays a fundamental role in the gastronomy sector, influencing not only the sensory experience of the customer but also the composition of menus and the profitability of the business. Understanding everything from grape production to advanced pairing techniques is essential for professionals who wish to provide excellent service and enhance the value of wine production.

General Objective

To train and recognize the main types and styles of wines, mastering tasting techniques and executing precise pairings with different types of food.

Specific Objectives

To understand the processes of grape production and the elaboration of different types of wines.
To know the reality of Brazilian and global wine production.
To recognize basic sensory characteristics and apply tasting techniques.
To understand and apply fundamental concepts and definitions of wine and food pairing.
To evaluate gastronomic combinations.

Curriculum Content

[title-dropdown] Module 1 - History of wine. Introduction to wine and food pairing. Global and Brazilian panorama of viticulture. Main producing regions. Concept of terroir. Vine cultivation. Main varieties of wine grapes. Influence of climate, soil, and management on wine quality. [/title-dropdown]

[content-dropdown] History of wine. Introduction to wine and food pairing. Global and Brazilian panorama of viticulture. Main producing regions. Concept of terroir. Vine cultivation. Main varieties of wine grapes. Influence of climate, soil, and management on wine quality. [/content-dropdown]

[title-dropdown] Module 2 - Winemaking processes for red, white, rosé, and sparkling wines. Methods of elaboration. Classification of wines. Reading labels. Storage and conservation. Serving temperature. Introduction to wine service. [/title-dropdown]

[content-dropdown] Winemaking processes for red, white, rosé, and sparkling wines. Methods of elaboration. Classification of wines. Reading labels. Storage and conservation. Serving temperature. Introduction to wine service. [/content-dropdown]

[title-dropdown] Module 3 - Fundamentals of sensory analysis. Stages of technical tasting. Visual, olfactory, and gustatory evaluation. Identification of aromas and flavors. Structure of wine: acidity, tannins, body, alcohol, and persistence. Main defects of wine. [/title-dropdown]

[content-dropdown] Fundamentals of sensory analysis. Stages of technical tasting. Visual, olfactory, and gustatory evaluation. Identification of aromas and flavors. Structure of wine: acidity, tannins, body, alcohol, and persistence. Main defects of wine. [/content-dropdown]

[title-dropdown] Module 4 - Principles of pairing wine and food. Pairing by similarity and contrast. Influence of cooking methods, sauces, seasonings, and texture of food. Classic combinations of international gastronomy. [/title-dropdown]

[content-dropdown] Principles of pairing wine and food. Pairing by similarity and contrast. Influence of cooking methods, sauces, seasonings, and texture of food. Classic combinations of international gastronomy. [/content-dropdown]

[title-dropdown] Module 5 - Practical application of pairing concepts. Construction of paired menus. Pairing of appetizers, main courses, and desserts. Presentation and service techniques. Applied sensory evaluation. [/title-dropdown]

[content-dropdown] Practical application of pairing concepts. Construction of paired menus. Pairing of appetizers, main courses, and desserts. Presentation and service techniques. Applied sensory evaluation. [/content-dropdown]