An introduction to wine storage, service, and selection at 41,000ft. Students will have the opportunity to learn wine history, viticulture, and vinification. They will learn about key appellations, geographical regions, and the legal protections for labelling wine. Students will have hands-on training for a sommelier service with adaptations for an aviation environment at altitude, including how to properly present, open, and pour wine in the cabin. They will also learn the importance of proper wine storage and service temperature. Students will practice pairing wines and the elements of taste to hone their skills and palate to have the necessary foundation for any menu, catering, culinary, or dietary request that can occur in private aviation.