They say love moves us, coffee propels us, and wine saves us. There are different kinds of wine too. Whites with the soul of reds, pink bubbles, and stories behind each bottle. Tales filled with excitement and passion, but also strategy, knowledge, and discipline. This Master's program aims to provide a comprehensive understanding of all aspects of the wine sector or, more precisely, the liquid art.
During the master's, students will explore the technical language characteristic of areas such as oenology and wine tasting, while also gaining knowledge in sommelier skills and wine pairings. They will also specialize in topics related to marketing, promotion, distribution, and wine export.
Our goal is to provide all the necessary tools and resources for students to develop their professional careers in the area that interests them most within the wine sector, whether it's in a winery, sales and distribution, the restaurant industry, or the world of wine tourism. Everything adds up, nurtures, and should be shared.
Start date: January 15, 2024.
Number of credits: 60 ECTS
Campus-Based Learning at Basque Culinary Center
Duration: 9 months in total
6 months of on-site training (January to June 2024)
3 months of external internships (July to October 2024)
Monday to Thursday from 3:00 PM to 8:00 PM (CEST)
20 spots available
Registration is open until January 2nd or until spots are filled.
Master's program offered by MONDRAGON UNIBERTSITATEA and delivered by the Faculty of Gastronomic Sciences at Basque Culinary Center
For inquiries and more information, please contact firstname.lastname@example.org
Understand the value chain of wine, from the vineyard to the consumer, including the processes of production, aging, marketing, and distribution.
Identify and characterize the main types of wines, spirits, liquors, and other beverages, as well as the most relevant production regions worldwide.
Develop the sensory skills required to conduct professional tastings of wines and other beverages.
Manage all processes and services related to the wine and beverage sector in a restaurant, from designing the offering and managing the wine cellar to developing sales techniques in the restaurant and gourmet food pairings.
Acquire the necessary knowledge to analyze markets and establish marketing strategies and promotional activities in the world of wine, both in the domestic and international markets.
We know that professional opportunities can vary depending on geographical location and individual preferences of the students; however, with this program, participants can take on roles and functions in the following positions and fields:
Technical-commercial and marketing area (national and export).
Communication and consultancy.
Related to the production and promotion of the world of wine and gastronomy (Designations of Origin, interprofessional associations, consortia, etc.).