We often get asked what our name means and why we chose it. We all love sitting around a table drinking lovely wine, or other beverages, and eating amazing food. Having a time-out into the good life, where time slows down for a while. This is exactly why Sobremesa came about, to share our collective love for and knowledge of wine and food.
So what does it mean?
This Sobremesa site gives the definition:
“Time spent in conversation, digesting, relaxing, enjoying. Certainly not rushing. How we eat & drink is as important as what we eat & drink.“
Play with the word and you get to our slogan of Intellectual Sobriety.
Welcome to the remarkable world of wine, food and other marvellous beverages! It is our privilege to introduce you and be your guides on this breath-taking journey.
Below is a short introduction to the courses we offer.
We also offer custom courses to suit your requirements.
Wine 101
An introductory wine course for the person just starting out on a wine appreciation journey, or for the wine fundi who needs to understand the basic why, what and how of wine.
Course Overview
The course is structured as a 3-module unit, to be completed within a designated timeframe. As with all Sobremesa courses, there is a knowledge test and upon successful completion thereof, a certificate.
Module 1 revolves around the influences of bringing the grape to the glass. It provides an understanding, as well as lots of new wine words, as to why specific wines, smell and taste the way they do. The practical focus is on white grape varieties and the basics of tasting wine.
Module 2 offers a bit of detail around the different types of wine producers in South Africa, also looking at specific areas and decoding more of what terroir is all about. Practice makes perfect, and in module 2 red grapes are tasted according to the same method used in module 1.
Module 3 is both the beginning and the end of this wine course, with a nod to what can go wrong and how to recognize wine faults. A look at sparkling wine, often drunk before a meal; and the what and how around bubbles in South Africa, with reference to the rest of the wine world. The end, as dessert and fortified wines are discussed, again focusing on South Africa, but with reference to the International counterparts.
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Module 1 revolves around the influences of bringing the grape to the glass. It provides an understanding, as well as lots of new wine words, as to why specific wines, smell and taste the way they do. The practical focus is on white grape varieties and the basics of tasting wine.
Module 2 offers a bit of detail around the different types of wine producers in South Africa, also looking at specific areas and decoding more of what terroir is all about. Practice makes perfect, and in module 2 red grapes are tasted according to the same method used in module 1.
Module 3 is both the beginning and the end of this wine course, with a nod to what can go wrong and how to recognize wine faults. A look at sparkling wine, often drunk before a meal; and the what and how around bubbles in South Africa, with reference to the rest of the wine world. The end, as dessert and fortified wines are discussed, again focusing on South Africa, but with reference to the International counterparts.
Wine 112
The bigger cousin of wine 110, and for the person who needs to know, not only about wine, but most other alcoholic beverages. A course ideally suited to those working in the Food and Beverage Industry, who must be able to advise and understand the jargon.
Course Overview
The course is structured as 6 modules, with module 1- 3 a repeat of what is discussed in Wine 110.
Module 4 and 5 focus on other alcoholic beverage; different beers and distilled products, such as brandy, gin, whisky with a ‘y’ and a ‘ey’, and the other well-known commercially available spirits.
Module 6 is about gastronomy and decoding the basics of food and wine pairing. No more guesswork of which alcoholic beverage with what food, as module 6 explains the rules the ‘in the know people’ apply.
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Module 4 and 5 focus on other alcoholic beverage; different beers and distilled products, such as brandy, gin, whisky with a ‘y’ and a ‘ey’, and the other well-known commercially available spirits.
Module 6 is about gastronomy and decoding the basics of food and wine pairing. No more guesswork of which alcoholic beverage with what food, as module 6 explains the rules the ‘in the know people’ apply.
Wine 220
Come fly with us on an International wine journey. Apply what you learnt in Wine 110 or 112, what makes South African wine different to their International counterparts, and gain knowledge on the well-know wine regions of the world, both Old and New.
Course Overview
Module 1 and 2 focus on the whites and reds of France and Germany, with Module 3 decoding Spain and Portugal. Module 4 studies the fizz of Europe and why specific names apply to specific products. Different styles of a sparkling wines are discussed and explained, looking specifically at the different sparkling wine regions.
The last module 5, leaves behind the Old World of European wines, and looks at what the New World countries, such as Australia and New Zealand, has to offer. All modules are supported with tastings focused on wines from the wine regions covered.
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The last module 5, leaves behind the Old World of European wines, and looks at what the New World countries, such as Australia and New Zealand, has to offer. All modules are supported with tastings focused on wines from the wine regions covered.
Sobremesa Wine O’Clock
Sobremesa Wine O’Clock is a 90-minute contact session, which gives a brief overview of wine in South Africa. The emphasis is on enabling the student with wine jargon used in the Wine, Hospitality and Tourism Industries.
Course Overview
• An overview of concepts like terroir, viticulture and winemaking, specific to South Africa and the impact on wine.
• The 7 most well-known varieties and some recognizable traits.
• Wine styles, such as sparkling and pink.
• Sparkling wines: styles and basic terminology.
• Wine faults
• Wine tasting is done to ascertain differences, not to be a proficient wine taster. Wines tasted reflect the differences amongst varieties.
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• The 7 most well-known varieties and some recognizable traits.
• Wine styles, such as sparkling and pink.
• Sparkling wines: styles and basic terminology.
• Wine faults
• Wine tasting is done to ascertain differences, not to be a proficient wine taster. Wines tasted reflect the differences amongst varieties.
Sobremesa Wine Service Excellence
Sobremesa Wine Service Excellence is structured as 2 x 2-hour modules, which can be completed in one day.
The focus is on preparing you for the Hospitality and Tourism Industries whether as a waiter, tasting room assistant or barperson.
Learn about varieties and wine styles, glassware and customer care.
The focus is on preparing you for the Hospitality and Tourism Industries whether as a waiter, tasting room assistant or barperson.
Learn about varieties and wine styles, glassware and customer care.
Course Overview
MODULE 1:
• Introduction to concepts of terroir, viticulture and winemaking, specific to South Africa.
• White varieties such as Sauvignon Blanc, Chenin Blanc and Chardonnay.
• Red varieties such as Shiraz vs Syrah, Pinotage, Cabernet Sauvignon, and red blends.
• Rosé and Blanc de Noir
• Sparkling wines: styles and basic terminology.
• Dessert wines: styles and basic terminology
• Brandy: styles and basic terminology
• Wine faults
MODULE 2:
• Types of glassware and specific care.
• Equipment needed and usage thereof
• Setting up tasting room/tasting area/tasting
• Check sheet implementation for tasting area, stock levels, and daily quality assessment of open wine.
• Principles of customer care, service excellence and how to personalize an experience.
• Being presentable as a brand ambassador for South African Hospitality and Tourism Industries
• Liquor laws in South Africa.
• Implementing and enforcing aspects of responsible use of alcohol within the parameters of a tasting experience.
• Sales and up-sell techniques
• Wine service: quantity, jargon, practical aspect demonstrated and explained
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• Introduction to concepts of terroir, viticulture and winemaking, specific to South Africa.
• White varieties such as Sauvignon Blanc, Chenin Blanc and Chardonnay.
• Red varieties such as Shiraz vs Syrah, Pinotage, Cabernet Sauvignon, and red blends.
• Rosé and Blanc de Noir
• Sparkling wines: styles and basic terminology.
• Dessert wines: styles and basic terminology
• Brandy: styles and basic terminology
• Wine faults
MODULE 2:
• Types of glassware and specific care.
• Equipment needed and usage thereof
• Setting up tasting room/tasting area/tasting
• Check sheet implementation for tasting area, stock levels, and daily quality assessment of open wine.
• Principles of customer care, service excellence and how to personalize an experience.
• Being presentable as a brand ambassador for South African Hospitality and Tourism Industries
• Liquor laws in South Africa.
• Implementing and enforcing aspects of responsible use of alcohol within the parameters of a tasting experience.
• Sales and up-sell techniques
• Wine service: quantity, jargon, practical aspect demonstrated and explained
Tasting Basics
Know your lees from wood and Pinot Noir from Pinotage. A modular tasting course supported with notes. The focus is not on history, winemaking or understanding the soil, but rather on the impact of these factors on what is in your glass.
The 4 modules, white, red, sparkling and sweeties can be done independently of each other.
We teach you to speak wine.
The 4 modules, white, red, sparkling and sweeties can be done independently of each other.
We teach you to speak wine.
Course Overview
Module 1: White varieties
• 2 x Sauvignon Blanc, cool and warm climate
• 2 x Chenin Blanc, unwooded, wooded/ extended lees contact
• 2 x Chardonnay, wooded and unwooded
• 1 x Aromatic white wine
Module 2: Red varieties
• 1 x Pinot Noir
• 2 x Pinotage
• 1 Cabernet Sauvignon
• 1 ea Syrah vs Shiraz
• 1 x Bordeaux blend
• 1 x Rhône blend
Module 3: Sparkling wine styles
• 2 x Cap Classique styles
• 2 x Carbonated
• 2 x International sparkling wines
Module 4: Dessert wines of South Africa
• 2 x Port styles
• 2 x Sherry styles
• Jeripigo versus Muscadel
• Late harvest versus Noble late harvest
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• 2 x Sauvignon Blanc, cool and warm climate
• 2 x Chenin Blanc, unwooded, wooded/ extended lees contact
• 2 x Chardonnay, wooded and unwooded
• 1 x Aromatic white wine
Module 2: Red varieties
• 1 x Pinot Noir
• 2 x Pinotage
• 1 Cabernet Sauvignon
• 1 ea Syrah vs Shiraz
• 1 x Bordeaux blend
• 1 x Rhône blend
Module 3: Sparkling wine styles
• 2 x Cap Classique styles
• 2 x Carbonated
• 2 x International sparkling wines
Module 4: Dessert wines of South Africa
• 2 x Port styles
• 2 x Sherry styles
• Jeripigo versus Muscadel
• Late harvest versus Noble late harvest
A Sobremesa course will help you grow in your wine and gastronomy journey. Gain skills to enable you to speak wine.
EDUCATION SPECIALISTS
Clients & Friends
WHAT OUR STUDENTS SAY
‘Great day,lecturer so knowledgeable.Snacks were awesome too.’
‘Well presented and very educational.I have a much better understanding of wine tasting now.’
‘Wanda taught me the Preliminary Wine Course which gave me an understanding of South African Wines as well as the Wines of the World course. I implore you to take up a wine course with Wanda.’
‘Mrs Cronje is an excellent lecturer, who truly goes above and beyond to create a fun and interesting learning environment for her students. Her passion for the arts of culinary and wine culture is contagious, inspiring us to deepen our own knowledge. She is always patient, kind and dedicated to helping us achieve our best in the work set out for us.’
‘When I think of Cronje I think warm-hearted, just like a perfectly aged Meerlust Rubicon.
It was such a privilege to have been taught by such and experienced and passionate person. She was the one who truly made me fall in love with the fine art of culinary and to enjoy wine, as it is ment to be enjoyed with family and friends. I cannot express my gratitude. I will forever think of Mrs Cronje with every glass of wine I enjoy.’
Wine seems to be part of my DNA, spending my formative childhood years in the shade of KWV HQ, might have played a part. I love everything about wine, but most of all I love to introduce others to the stories of the producers, the farms and the magic in the “Wine of Origin South Africa” bottles.
Lisha has been a farmgirl all her life. Many of her school holidays and week-ends were spent working in the vineyards and the tasting room on the family wine estate. Whilst still a teenager she travelled abroad to represent the Nelson Wine Estate at international wine shows.
I have been part of the Educating world since 1990. I am a qualified educator and I have taught, tutored, facilitated, assessed, and moderated many learners over the years.