Learn and practice the proper use of CoraVin for a professional and profitable restaurant program. Review and practice decanting in typical restaurant situations. Compare exam scenarios to real world situations and equipment and set-up options for your restaurant, including choice of decanters and candles versus lamps.
Developed by Master Sommelier David Glancy, this workshop is part of Advanced Service, a hands-on program designed to help students master the art of advanced beverage service. It is perfect for experienced professionals interested in providing better service on the job and challenging for students preparing for competitions or upper level exams with any sommelier credentialing body.
Check out the complete Advanced Service Intensive program.
San Francisco Wine School
415 Grand Ave #301
South San Francisco, CA 94080
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All attendees must be at least 21 years of age.