University micro-credential in wine fundamentals: history, tasting, pairing and market trends

Basic Information

Programme

TOPIC 1 – History, culture and social value of wine in civilization: 1h 

• Wine in history: From ancient civilizations to the present day. Wine as a social, religious, and economic element. 
• Why was wine consumed in the past? 
• Why is it consumed today?
• Wine as a cultural and social symbol. 

TOPIC 2 – Essential concepts on production, tasting, serving and storage. 3h 

• Winemaking process (general, simple and applicable overview). 
• Basic principles of wine tasting: sight, smell, taste. 
• Wine service: temperature, glasses, essential protocol. 
• Storage and preservation: keys to maintaining quality. 

TOPIC 3 – Principles of gastronomic pairing applied to wine. 2h 

• Basic principles of pairing: contrast vs. complement. 
• Golden rules and creative exceptions. 
• Practical examples of combinations (cheeses, meats, fish, desserts). 
• Essential pairing charts for restaurants and personal use. 
• Pairing tips for non-experts. 

TOPIC 4 – Global wine regions and strategic analysis of Spanish wine. 2h 

• Main types of grape varieties (international and native). 
• Major wine-growing regions: 

or the Old World (France, Italy, Spain, Germany). 

or New World (Chile, Argentina, Australia, USA, South Africa). 

• Focus on Spain: 

or Quality Pyramid: Estate Wines, DOCa, DO, IGP, table wine. 

o Main producing regions of Spain. 

• Volume vs. value: Spain's strategic challenge. 
• Analysis of organizations and strategic reports: OIV (International Organisation of Vine and Wine), OIVE (Interprofessional Wine Organization of Spain), FEV (Spanish Wine Federation), MAPA, ICEX, Autonomous Bodies. 

TOPIC 5 – New dynamics of the wine market and final practical application 2h 

1. Change in consumption habits: reduction in alcohol consumption, search for authentic experiences. 

2. Rise of sustainable and organic wines: certifications, new winemaking practices. 

3. Digitalization of the sector and change in consumer behavior. 

4. Diversification of the portfolio: new formats, low-alcohol wines, non-alcoholic wines. 

5. Wine tourism as an emerging economic engine. 

6. Internationalization and emerging markets.

Recipients

access requirements 

Applicants for admission to the title will meet at least one of the following profiles:  

Entrepreneurs and future owners of food businesses who want to develop their projects successfully and are looking for training tailored to their needs. Training that provides them with the necessary knowledge to run their business with the security and quality they aim for.  

Professionals in the food sector with training and experience, who want to update their training or specialize in a specific area of ​​knowledge  

GASTRONOMIC SECTOR PROFESSIONALS without prior training, who want to support their work experience with qualifications or update their knowledge to improve their professional profile.  

PROFESSIONALS FROM OTHER SECTORS who want to update their skills and apply their profile to the gastronomic sector.  

DIRECTORS, MANAGERS, ADMINISTRATORS of gastronomic businesses who need to update their skills.  

STUDENTS AND RECENT GRADUATES, both in Vocational Training, as well as in Degrees and Postgraduate studies, in Gastronomy, Tourism, Oenology, Business Administration, International Trade or any branch of study, who want to develop their profession in gastronomy and who, for this purpose, want to continue their studies or complement them with specific training.  

The ability to work independently and safely in a kitchen will be a requirement for admission. In case of doubt, a report from the URJC disability unit regarding possible adaptations may be requested.  

No university degree is necessary.  

Selection criteria

In the event that the number of applications exceeds the number of places offered, a selection will be made based on the following criteria:  

• 40% CV. Experience in hospitality, in wineries or restaurant rooms and in the food sector.  
• 40% FP in hospitality or equivalent accreditation.  
• 20% University degree related to gastronomy, tourism, oenology. 

No university degree is necessary. 

Number of Places: 24 (minimum 15)

Academic Management and Faculty

Dr. Sonia Morante Zarcero  

University Professor. She has a degree in Chemistry and a PhD in Sciences from the Rey Juan Carlos University. Currently Coordinator of the Degree in Food Science and Technology at the URJC, she has extensive teaching experience in subjects related to the field of the title in the Degree in Food Science and Technology and experience in research in the field of Food Science. Food and Quality and Food Safety. 

Dr. María Isabel Sierra Alonso 

University Professor. Holds a degree in Pharmacy and a PhD in Chemical Sciences (thesis on the development of processed foods: pasteurization, germination, fermentation, high pressure). Coordinator of the Bachelor's Degree in Food Science and Technology at URJC for 9 academic years. Extensive teaching experience in subjects related to the field of study (at the undergraduate level, summer courses, etc.).

Faculty:

Dr. Natalia Casado Navas 

Contracted Professor with a PhD 

She holds a Diploma in Human Nutrition and Dietetics (2010) and a Bachelor's Degree in Food Science and Technology (2012, with Extraordinary Degree Award) from the Autonomous University of Madrid (UAM). She also holds a Master's Degree in Agricultural Chemistry and Novel Foods (2013) from the UAM. She earned her PhD in Science from the Rey Juan Carlos University (URJC), receiving the highest distinction, Summa Cum Laude, and an International Mention (2018), thanks to a five-month predoctoral research stay at the Madeira Chemistry Centre. Her doctoral thesis was awarded the URJC Social Council's Young Researchers Prize as the best doctoral thesis defended in the 2017-2018 academic year in the field of science, and she received the Extraordinary Doctoral Award in the URJC Science Program.  

Isabel Peces.

Law Degree – UCM. MBA - Southern New HampShire University. MS Project Management - Southern New HampShire University. CIS University Professor “History and appreciation of wine”. Founder of Winefluencer.es

Duration and development

Modality: In‑person

Number of credits: 1

Contact hours: 10 

Place of delivery: Theoretical classroom and kitchen classroom URJC Aranjuez Campus. Governor Building.  

Start and end date: 2026 April.

Schedule > two afternoon sessions.

Reservation of place and enrollment

Pre-registration and registration period until March 31, 2026

Title price: 89,00€

Possibility of scholarship (if applicable): yes

Pre-registration: €89. This amount is included in the total cost of the course and will be refunded if your application is rejected. If, after being accepted, a student's application is not formalized, the pre-registration deposit will not be refunded.

The start of the course is conditioned to the minimum number of students enrolled.

Syllabus, calendar, prices and teaching staff are subject to change.

Documentation to attach, forms and place of delivery