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Benerd College
For Degree and Credentialing: 209.946.2683 For Professional Development: 209.946.2424 For Sacramento Programs: 916.340.6155

3601 Pacific Ave. Stockton, CA 95211
3200 Fifth Ave. Sacramento, CA 95817

Introduction to Wine Hospitality

Online Program Overview Wine
This course is all about wine. Its first purpose is to educate anyone in a wine hospitality position about the wine grape from the vineyard to the bottle so that they have a deeper understanding about the product they're selling. Its second purpose is to teach the student the basics of selling wine in a tasting room setting. Course content will include sessions on the fundamentals of wine, the history of wine, viticulture, wine making, the wines of the world and the basics of selling wine.

Date: Open enrollment. Start anytime - up to 6 months to complete.

*After you register, account log-in information will be sent to your email within one business day.

Course Objectives
After successfully completing this course, you will be able to:

  • Understand how to taste wine like a professional
  • Be able to teach tasting room guests how to taste wine correctly 
  • Know the most common wine varietals and how to pronounce them 
  • Understand why smell is important in wine tasting 
  • Understand the definition of terroir 
  • Know how to professionally open a wine bottle 
  • Know how to professionally pour wine for a guest in a tasting room 
  • Educate tasting room guests on the history of the wine industry 
  • Describe how wine grapes are grown 
  • Explain what kind of trellising systems are used in vineyards 
  • Understand the importance of soil for wine grapes 
  • Understand and describe in detail how to make red and white wine 
  • Be able to explain the major wine regions of the world and which grape varieties are grown in each 
  • Describe the differences in most old world wines compared to their new world counterparts 
  • Understand best practices in how to sell wine in a tasting room

Course Code: UWNE 100

Certificate Fee: $199 (3 CEUs)

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