The Guide's Role and Skill Set in Wine Hospitality (for Licensed Tourist Guides only)

1. Basic understanding of wine
TGs will receive an introduction to the alcohol family. The training will cover the categorization of wines into still, sparkling, and fortified types, emphasizing on the characteristics of various white and red wine styles. Participants will also gain the ability to interpret diverse requests for wine preferences, enabling them to work with restaurants to serve guests from various backgrounds.
2. Wine Selection & Recommendation
TGs will be taught the skill of identifying wines by interpreting wine labels. This proficiency will empower them to effectively choose, recommend, and present the appropriate bottles from the available wine lists.
3. Wine Services
This section will address crucial aspects of wine service, including serving temperature, selection of wine glasses, serving sequence, and decanting procedures. TGs will also learn about common wine faults. Additionally, it is essential for TGs to acquaint themselves with advanced wine service by high-end restaurants, such as the 'wine approval' and 'wine decanting' rituals.
4. Wine & Food Pairing
TGs will be taught the principles of wine and food pairing by exploring the five dimensions of Appearance, Flavour, Texture, Weight, and Taste. Through this training, they will acquire the expertise to offer recommendations to restaurant chefs, facilitating the creation of food flavours that complement the selected wines.
5. Practical Training
a. An interesting super-taster test to show their sensitivity to taste. This test is useful to allow them to stay objective in style recommendations.
b. Blind tasting in specially designed black glasses to truly understand wine styles.
c. Evaluation of different wine styles to enable them to interpret wine labels.
d. Pairing of wine with different types of food such as: Signature Hawker Food, Asian Food, and Western food

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