Introduction to wine and food pairing, grape variety, wine production, wine profiles and their relationship to food, aromas, flavors, acidity, tannins, classic and contemporary of wine and food pairing, the principle of wine tasting, the principle of wine drinking, wine service standard, Sommelier knowledge, wine cellar, and study trip.
- コース作成者: สุขสุทธิ์ อ.ธนสิทธิ์