Understanding and Selling
Wine in a Restaurant

Wine & Beverage

Promoting wine in a restaurant to increase the average cost of meals is an important profitability lever.

The module on wine expertise for restaurants provides you with the essentials of sommellerie to ensure your clients a good-quality wine service.

By the end of the programme your wine literacy will include how to serve it and how to deliver the pitch that sells it.

Laurent Derhé

Meilleur Ouvrier de France Sommelier 2007

Duration: 3 days-21 hours

Dates: Contact us

Location: 20 place Bellecour 69002 Lyon

Number of participants: 6 to 10

Requirements: Experience in wine or catering.

Price: €1,134 including VAT-€945 excluding VAT

Expected outcomes

  1. Wine knowledge and basic tasting techniques
  2. The rules of promoting and selling wine
  3. Serving wine by the glass

Target audience

This programme is designed for restaurant waiters and those in charge of promoting and selling wines.
Programme provided in French only.


  • Wine knowledge and basic tasting techniques
  • The vine and the terroir to enhance wine presentation
  • Specific wine-making methods
  • Different types of wine, how to serve them and match them with dishes
  • Wine ageing process and specific techniques
  • Wine vocabulary to convince the customer
  • The modern practice of serving wine by the glass
  • Designing wine information sheets
  • Wine ratios and profit margins at the restaurant