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Welcome to the new section of this site dedicated to wine consulting.

Who our consulting service is for:

CATERING
PRIVATE INDIVIDUALS
SCHOOLS

Consulting for the restaurant industry

Services offered

training of dining room and kitchen staff on the world of wine: from production processes, evolution and preservation of wine to table service;
training of dining room and kitchen staff on food and wine pairing techniques;
development of a personalized wine list tailored to the restaurant's gastronomic offerings;
training on the cultural origins and main taste characteristics of traditional agri-food products (cheese, cured meats, olive oil, pasta).

Each training program will be tailored to the needs of the client. The number of hours, lessons, location, and topics to be covered during the training will be agreed upon with the client during an introductory meeting.

Personalized lessons

Guided tastings

Food & wine pairing

Teaching material

One of the distinguishing features of our consulting activity is certainly the tailor-made and personalized training, that is, built around the specific needs of the client and not pre-packaged or generic. The offer will be calibrated based on the previous training of the staff and the amount of information that is intended to be added to their professional background.

Our target audience can be identified as all restaurant businesses that wish to enhance the wine service offered to their customers. Potentially, these are restaurants that would like to develop or already have a good selection of wines to offer their clientele, but which have often been selected solely based on economic and commercial criteria, underestimating the importance of territoriality, the variety of grape varieties, their characteristics, and the correct pairing with the dishes on the menu.

"Cristina is a serious and knowledgeable professional, able to identify the winery gaps of the company and fill them with mastery, in a short time. I entrusted her with the creation of the wine list for my restaurant UH - Upper House, as well as the training of myself and my dining room staff. Now, thanks to her, we can offer a truly impeccable service worthy of fine dining."

Simona Deschino Chef & Owner UH Upper House -Cagliari

Consulting for individuals

Services offered

private lessons for learning wine tasting techniques;
private lessons for learning food and wine pairing techniques;
private lessons for learning cheese, cured meats, and olive oil tasting techniques;
mini course on wine tasting techniques in 4 lessons *

Each training program will be tailored to the needs of the applicant. The number of hours, lessons, the location, and the topics to be covered during the training will be agreed upon with the client during an introductory meeting.

Mini course in 4 lessons

*The mini course on tasting techniques in 4 lessons

"Tasting is an analysis that is carried out only with the help of the sense organs, during which the risk of being guided by personal tastes is always lurking. Learning to taste means sampling wine with attention, connecting the sensations perceived to its history and its evolution. And above all, learning to know it and to express an evaluation not influenced by one's own preferences.” The course, curated by the Sommelier, Official Taster and Woman of Wine Cristina Mamusa is divided into 4 lessons:

1st LESSON: The thousand shades of wine color (Visual Analysis);

2nd LESSON: The wonderful world of wine aromas (Olfactory Analysis);

3rd LESSON: The gustatory perceptions of wine (Taste-Olfactory Analysis);

4th LESSON: The emotional experience of a guided tasting (Complete Analysis)

Supporting material will be provided, which may be shared with participants in digital format, in accordance with the principle of sustainability.

1. The first lesson will be dedicated to THE THOUSAND SHADES OF WINE COLOR AND ITS VISUAL EXAMINATION.

“The first phase of tasting is the visual examination, the first step in evaluating a wine, during which various information is acquired about the grape variety from which the wine was obtained, the environment in which the vine grew, and the techniques used for its vinification. The visual examination provides a series of clues to understand the type of wine, its composition, and its evolution.” During the lesson, a visual analysis and tasting of 2 wines will be carried out.

2. The second lesson will be dedicated to THE WONDERFUL WORLD OF WINE AROMAS AND ITS OLFACTORY EXAMINATION.

“The olfactory examination represents the second phase of tasting and serves to discover everything that makes up the aromatic profile of the wine, rich in dozens of varied scents that range among the aromas of everything found in nature.” During the lesson, an olfactory analysis and tasting of 2 wines will be carried out.

3. The third lesson will be dedicated to THE GUSTATORY PERCEPTIONS OF WINE AND THE EXAMINATION OF FLAVOR, TACTILE, AND RETRONASAL SENSATIONS.

“The taste-olfactory examination must verify whether the predictions made during the previous phases had a real basis, to allow for a concrete and precise evaluation of the value of the wine. The tasting must be carried out with the utmost attention, to avoid mistakes that could make the evaluations less reliable.” During the lesson, a taste-olfactory analysis and tasting of 2 wines will be carried out.

4. The fourth lesson will be dedicated to THE EMOTIONAL EXPERIENCE OF GUIDED WINE TASTING.

During this lesson we will go through all the phases of wine analysis and description together, but in more detail. We will discover and evaluate together the colors, aromas, and taste of the 2 selected wines, experiencing the emotion of tasting.

Duration of each lesson: 2 hours

Required level of wine knowledge: beginner

Location: to be defined with the applicant

Consulting for schools

Services offered

lessons for learning wine tasting techniques;

lessons for learning food and wine pairing techniques;

lessons for learning techniques of production and tasting of cheese, cured meats, oil;

lessons on food and wine tourism.

Each training course will be tailored to the needs of the applicant. The number of hours, lessons, location, and topics to be covered during the training will be agreed with the client during an introductory meeting.

IANAS Professional Hotel Institute Tortoli

European School of Sommeliers Macomer

" Dr. Maria Cristina Mamusa was involved by the delegation of the North Central Sardinia branch of the European School of Sommeliers as part of the educational activities of the first-level course for aspiring sommeliers, held in Macomer from October 2022 to January 2023. In particular, she taught the classes on wine tasting techniques at the olfactory level and on food/wine pairing, both from a theoretical and practical perspective, with great competence, professionalism, and teaching ability in interacting with and involving the participating students." - Luigi Secci - S. E. S. Sardinia Delegate

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"I would like to thank, on behalf of the entire School, the teacher Cristina Mamusa who stood out for her great professionalism and competence. Her lessons were rich in educational content, engaging, stimulating dialogue and in-depth exploration of the topics she covered. Above all, the lesson on Food/Wine Pairing intrigued the students so much that now they can no longer do without harmoniously pairing food with wine." Regional Delegate S.E.S. Fortunata Vacca

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