September 22, 2005

Hospitality students to learn fine wines from international masters

WEST LAFAYETTE, Ind. – Twenty Purdue University students will learn the finer points of wine from three world-class wine experts – Master Sommeliers – in an intensive two-day program Sept. 29-30.

Stacey Smith, the doctoral student who is coordinating arrangements for the program, said senior hospitality and tourism management students will learn about wine from the ground up – from vineyard management to winemaking to production. Then, the students will proceed to lessons about the harmony of food and wine and service. They will also be taught wine-tasting skills, including recognition of typical characteristics and detection of faults.

"The course is the first of three tiers in attaining the Master Sommelier diploma, which in the words of the Court of Master Sommeliers, 'marks the highest recognition of wine, spirits and beverage service abilities and professionalism in the hospitality trade,'" she said. "It's a great opportunity for our students that is generally not offered at universities."

Ray Kavanaugh, hospitality and tourism management professor and department head, said Purdue was host to the nation's first on-campus Master Sommelier class in 2001.

"The 2001 program was an experiment to see how well college students would fare in the first tests to attain the Master Sommelier credential," Kavanaugh said. "Our students passed at an 80 percent rate, the same as that of self-study professionals.

"The program was a unique university offering then, and even now there's only one other university offering a Master Sommelier class. We believe this program gives our students an edge when they enter the job market and then provides them a tool for fast-track advancement in the hospitality industry."

The Master Sommeliers who will teach the program are Fred Dame and Tim Gaiser from San Francisco and Matt Citriglia from Columbus, Ohio.

Citriglia said he has high goals for what he wants the students to take away from the program.

"I want the students to understand that the Court of Master Sommeliers is not about the achievement of excellence in service but the pursuit of excellence in service," he said. "Further, great service is about guiding a customer and not dictating to a customer, but to effectively guide a customer, a server needs a broad base of knowledge in wine, beer, spirits and food.

"Food, together with wine, is a powerful sensual stimulant. It utilizes all of the body's senses, the sense of sight, smell, taste, feel and even the sense of sound. Master Sommeliers' greatest satisfaction comes in helping a customer enjoy those senses to the fullest."

The first successful Master Sommelier examination was held in the United Kingdom in 1969. By 1977, the Court of Master Sommeliers was established as the premier international examining body. During the two decades since the Master Sommelier Court's first examination was held, 125 candidates have earned the Master Sommelier diploma.

Writer: Mike Lillich, (765) 494-2077, mlillich@purdue.edu

Sources: Stacey Smith, (765) 494-4740, slgsmith@purdue.edu

Ray Kavanaugh, (765) 494-4643, kavanaur@purdue.edu

Matt Citriglia, (614) 439-7468, winementor@earthlink.net

Purdue News Service: (765) 494-2096; purduenews@purdue.edu

Note to Journalists: Journalists can arrange interviews with the class' Master Sommelier instructors and students. Photography and video opportunities can be scheduled by contacting Stacey Smith, (765) 494-4740, slgsmith@purdue.edu.

Related Web site:
Department of Hospitality and Tourism Management

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