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Gain a 360º perspective on the world of wine.

They say love moves us, coffee propels us, and wine saves us. There are different kinds of wine too. Whites with the soul of reds, pink bubbles, and stories behind each bottle. Tales filled with excitement and passion, but alsostrategy,knowledge, anddiscipline. This Master’s programaims to provide a comprehensive understanding of all aspects of the wine sectoror, more precisely, the liquid art.

During the master’s, students willexplore the technical languagecharacteristic of areas such as oenology and wine tasting, while alsogaining knowledgein sommelier skills and wine pairings. They will alsospecialize in topics related to marketing, promotion, distribution, and wine export.

Our goal is to provide all the necessary tools and resources for students to develop their professional careers in the area that interests them most within the wine sector, whether it’s in a winery, sales and distribution, the restaurant industry, or the world of wine tourism.Everything adds up, nurtures, and should be shared.

PRACTICAL INFORMATION

MASTER’S OBJECTIVES

CAREER OPORTUNITIES

We know that professional opportunities can varydepending on geographical location and individual preferences of the students; however, with this program, participants can take on roles and functions in the following positions and fields:

LISTEN TO OUR STUDENTS

REASONS WHY YOU SHOULD DO THIS MASTER’S DEGREE

Youwill acquire a solid foundation of knowledge about wine and its tasting, developing your sensory skills to construct assertive  judgment.

Youwill gain a multidisciplinary perspective with knowledge of wine marketing, sommelier expertise, and gastronomy.

Youwill become familiar with the world’s major wines, as well as spirits and other liquors.

Youwill master the fundamentals of the wine market and its commercialization, as well as sales techniques and language, with a particular focus on the international market.

Youwill understand the evolution that the world of wine has undergone in recent years and what has made it a fundamental ingredient in gastronomy.

Youwill participate in a learning plan that includes tastings, study trips, a master’s thesis project, and internships in companies.

Youwill receive masterclasses, business cases, tastings, and seminars led by renowned winemakers, sommeliers, and wine marketing experts.

Youwill embark on learning trips to regions with a rich wine tradition, such as La Rioja, Jerez, Cava, Navarra, and Txakoli.

Youwill immerse in cutting-edge facilities adapted to continue providing a transformative, innovative, and experiential learning experience.

Youwill be part of Basque Culinary Center, a Faculty of Gastronomic Sciences with international recognition and the support of the most influential professionals in the industry.

The Master’s program is aimed at individuals with the following profiles:

Language Requirements:

If you don’t see your profile reflected in the above points but are interested in the Master’s program, don’t hesitate to apply. We will consider your education and experience and get in touch with you.

CURRICULUM

Module 1: Wine and Other Beverages (14 ECTS)

Viticulture and Soil Science History of the vine.

Sensory Analysis

Winemaking

English for Viticulture and Sensory Analysis

Specific vocabulary related to vineyards, the winemaking process, and wine tasting.

National and International Geography

Other Alcoholic Beverages

Module 2: Sommelier, Gastronomy, and Pairing (6 ECTS)

History of Wine as a Fundamental Element in Gastronomy

The sommelier as a relevant figure in the restaurant industry.

Wine Pairing.

Cellar Management and Wine List Design for a Specific Establishment

Module 3: Wine Marketing and Communication (9 ECTS)

Market Analysis and Wine Consumers Worldwide

Strategic Marketing

Marketing Mix

Evaluation

Module 4: Master’s Thesis (12 ECTS)

You will develop a supervised project throughout the learning process, which you will submit one week after the end of in-person classes. The project will consist of:

Module 5: Curricular Internship (19 ECTS)

After completing the academic period, you will put into practice everything you have learned over three months and gain real-life experiences in national or international companies and institutions related to the wine industry.

The Faculty of Gastronomic Sciences has collaboration agreements with over 700 companies in the wine, restaurant, and tourism sectors. You will be able to carry out internships in:

External internships are an excellent opportunity to apply what you have learned during the course and acquire new professional skills. If you prefer, you can request credit for them by providing evidence of your professional experience.

The Master’s program is delivered using the “learning by doing” methodology, which is based on the idea thatthe best way to learn is through practical experience and direct action. Instead of focusing solely on theory and passive instruction, this methodologypromotes students acquiring knowledge and skills by actively participating in practical activities and real projects.

The teaching and learning process is based on the following dynamics:

Learn from Industry Experts with Experience!

Students will have the opportunity to learn from accomplished professionals in the field, recognized for their academic, intellectual, and social influence, as well as their impactful contributions. The program features a panel of instructors composed of seasoned culinary experts with specialized knowledge in the field of Gastronomy.

MASTER’S COORDINATOR

Onneca Guelbenzu

Onneca has gained a solid education in the world of wine and beverages, including the WSET Level 4 Diploma in Wines, the WSET Level 3 Award in Sake, and the SSI Sommelier of Sake (International Kikisake-Shi). She also holds the title of Basque Sommelier (Txakoli and Cider specialist), a Master’s Degree in Oenology, Viticulture and Wine Marketing from EVENA, and a Bachelor’s Degree in Law from UNAV. In recent years, she has worked at the Basque Culinary Center as a guest lecturer and has become an official WSET educator. She is a student in the prestigious Master of Wine program and a wine writer.

Onneca comes from a winemaking family with roots in Navarra, where her passion for wine was born. This passion has led her to explore the world of wine, participating in innovative projects. With a global vision of the wine industry and an extensive knowledge in marketing and commercialization, Onneca has constantly faced new challenges, developing expertise through experience, including as a sommelier in a prestigious restaurant with two Michelin stars.

PROFESSORS, TECHNICAL DESIGN AND COORDINATION TEAAM

Koro Santos

Koro is the Coordinator of the Department of Restaurant and Sommelier at the Basque Culinary Center. She holds a degree in Psychology and is linked to the world of Restaurant Service and Sommelier with over 15 years of teaching experience. She is a certified trainer in Sherry and Cava wines and holds a WSET Level 3 qualification.

Jaume Gramona:

Jaume is a renowned winemaker and owner of Bodegas Gramona, a winery with a long tradition of producing high-quality sparkling wines in Spain. Known for his passion for sparkling wines, Jaume is also a university professor in this field, sharing his extensive knowledge and experience. Throughout his career, he has played a crucial role in promoting Spanish sparkling wines worldwide, solidifying their position in the international market.

Cristina Alcalá:

Cristina is a sommelier with a Master’s in Viticulture and Enology. Her love for wine led her to become an expert in this field. Throughout her career, she has worked in various renowned wineries and restaurants, acquiring a deep understanding of the intricacies of the world of wine. Cristina is known for her passion for sharing her knowledge and enthusiasm for wine, making her an influential professional in the industry.

Ferrán Centelles:

Ferrán is a sommelier and “Drinks Manager” at the El Bulli Foundation. His experience in