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Empowering Your Team: Chenin Blanc Tasting Room Training Program

inasmithchenin
Aug 26
2 min read

Introduction & Vision

For the past twenty years, I have had the opportunity to immerse myself in the wonderful world of Chenin Blanc, South Africa’s crown jewel, championed by the Chenin Blanc Association. This journey also led me to the Loire, where I formed a special partnership, and we share a profound bond through Chenin Blanc.

 

We value your dedication to Chenin Blanc and invite you to enhance your team's skills through this tailored Training Program, recognising your role in shaping industry excellence.

 

Program Outcomes

  • Knowledge: Staff will gain confidence in explaining Chenin Blanc, its regions, and its history, empowering them to engage guests more effectively.

  • Sensory Skills: Staff recognise Chenin styles and communicate them simply to guests.

  • Storytelling: Staff tell the South African Chenin story with confidence.

  • Sales Skills: Staff recommend wines and food pairings and increase average spend.

 

Module Breakdown

The modules let estates choose the right training level, supporting your team's growth and making the program feel tailored to your needs.

  • Module 1: SA Wine Regions Deep-Dive: Bridging the gap on forgotten or rising origins versus traditional hubs, offering insights to elevate your staff's regional knowledge.

  • Module 2: Chenin on the Global Stage: The latest local and international market statistics leveraging insights.

  • Module 3: The Journey from 1655: A concise, impactful history of Chenin Blanc and Steen in South Africa.

  • Module 4: Commercial Realities: Local sales and export data contrasted against rival varietals like Sauvignon Blanc.

  • Module 5: The CBA Aroma Wheel: Demystifying the core styles (Fresh, Fruity, Rich, and Aged) through benchmark tastings.

  • Module 6: The Certified Old Vine Heritage: Exploring the Old Vine Project (OVP) through a comparative tasting of a few distinct terroirs.

  • Module 7: Soil & Style Correlation: A structured tasting tracking how distinct regional soils dictate the final wine style.

  • Module 8: Indigenous Sensory Language: Translating the Aroma Wheel into isiXhosa, isiZulu, and Shona to empower staff to connect authentically with a diverse domestic market.

Contact Ina Smith at ina.smith.chenin@gmail.com to discuss your specific needs, learn about costs, and explore how this training can benefit your team.


 
 
 

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