Beverage Master Series

The Beverage Master Series, offered by USC's Wine and Beverage Institute, offers expert-led classes on wine, beer and spirits for professionals, students and enthusiasts alike. Each semester features a focused topic explored through guided tastings, engaging discussions and practical insights into styles, production, terroir and more.

Fall 2026 Focus: French Wine Immersion

This immersive program delivers a clear, structured understanding of France’s most important wine regions and classification systems, while building practical, real-world wine fluency.

Across four in-depth sessions, participants progress from foundational concepts to regional mastery, learning not just what French wine is, but how to interpret it with confidence.

Register for a single class that matches your interests or complete the full series and pass the final exam to earn your Beverage Master Series certificate through the USC Wine and Beverage Institute.

Location

All courses take place from 6:30-9:30 p.m. at the USC School of Hospitality and Tourism Management's Beverage Education Laboratory located in the Close-Hipp Building at 1705 College Street.

Pricing

Single class: $100
Bundle with certificate (exam required): $350

Note: Capacity is capped at 36 participants per class.

Course Structure and Topics

Session 1 — Foundations, Loire Valley and Alsace

Monday, Aug. 24, 2026

Build the framework for understanding all French wine, beginning with terroir, climate, and the Appellation d'Origine Contrôlée system. Learn how to read labels, decode what’s in the bottle, and apply those principles to the Loire Valley and Alsace—regions defined by freshness, precision, and aromatic complexity.

Session 2 — Burgundy Deep Dive

Monday, Sept. 21, 2026

Explore the world’s most terroir-driven region through its vineyard hierarchy and classification system. Gain clarity on how site, producer, and vintage shape wines made from Pinot Noir and Chardonnay.

Session 3 — Bordeaux and Southwest France

Monday, Oct. 12, 2026

Understand the logic behind Bordeaux blends and the lasting influence of the Bordeaux Wine Official Classification of 1855. Compare Left Bank and Right Bank styles and examine key appellations alongside rising regions such as Cahors and Madiran.

Session 4 — Rhône Valley, Champagne and Southern France

Wednesday, Nov. 2, 2026

Contrast the structure and power of the Rhône Valley with the elegance and precision of wines produced using the Traditional Method Champagne. Conclude with Provence and Languedoc-Roussillon, highlighting both classic and emerging styles.

How You’ll Learn

Each session combines:

Focused instruction built around clear, usable frameworks
Guided tastings (5-6 wines per session) to reinforce key concepts
Comparative analysis to sharpen identification skills
Expert insight drawn from decades of industry experience

Rather than memorizing regions and terminology, you’ll develop the ability to:

Read and interpret French wine labels with confidence
Identify regional styles through structure, aroma, and balance
Understand how climate, soil, and tradition shape the final wine
Communicate wine clearly in both professional and social settings

Who Should Attend

Hospitality professionals (sommeliers, bartenders/servers, buyers)
Distributors and sales teams
Enthusiasts seeking a deeper, structured understanding of French wine
Students who have completed HTMT 475 and HTMT 575

The Outcome

This is not a survey course; it’s a program to build usable knowledge.
By the end of the series, you’ll move beyond surface-level understanding and develop a practical command of French wine and confidently navigate one of the most important wine-producing countries in the world.
Certification for course completion issued by the USC Wine and Beverage Institute.

College of Hospitality, Retail and Sport Management