‘Wine’ Online Course


This online course provides practical product-based learning on how to serve the perfect wine. The wine market has undergone huge growth since the early 1990’s. Using video led content to engage learners, the course includes the history of wine, the perfect serve and how to make enhance the customer experience.

  • Access online, anywhere, anytime, and on any device – laptop, mobile, tablet or desktop (Windows, Apple or Android, etc).
  • Accredited and endorsed by leading awarding bodies within the hospitality industry.
  • Unlimited access to course modules – to refresh your knowledge at any time.
  • Personalised, printable ‘Wine‘ course certificate.
  • Personal dashboard to track your progress, or employees’ progress.

All orders are processed during working hours. You will then be sent a welcome email with full instructions about accessing your course, or how to set up your team.


This course is accredited and endorsed by leading awarding bodies within the hospitality industry, including the Institute of Hospitality.

The aim of the course is to introduce you to:

  • The history of wine so you may gain a comprehensive understanding of all aspects of wine
  • Increase your confidence to enable you to make recommendations
  • Understand the difference between red, white and rose wine
  • The perfect serve and wine pairings

Course Duration: 60 minutes*
* Based on average time taken by candidates.

Assessment: Upon completion of the course, learners will complete an end of learning assessment consisting of 10 questions. 80% of the questions will need to be answered correctly to receive a certificate.

As part of our flexible training and support for hospitality and leisure professionals, Inn-Dispensable offers a range of additional services and online courses

 Course content:

  • The history of wine and the different types of wine
  • Learn how to select the perfect wine and pair with the right product to improve customer experience
  • Wine and the perfect serve
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'Wine' Online Course
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