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Certified Sommelier Courses

The first course in the three course Sommelier sequence, Sommelier Stage One or Wine Professionalism,  will be held in Fredericton at BrewBakers' Caf, beginning  Tuesday, March 8, and run until May 3rd. 

For information contact Doug Watling  (watman@ nb.sympatico.ca)

The first course in the three course Sommelier sequence, Sommelier Stage One or Wine Professionalism,  will be held in Halifax at the World Trade & Convention Centre beginning Wednesday March 30 th.

For information contact Larry Graham (larrygraham@ eastlink.ca)

The second course in the three course Sommelier sequence is due to start in Moncton  at Crystal Palace on April 18 at 9 am. It will run through to June 27, with one Monday off due to Victoria Day weekend.

Sommelier Program Stage Three, which completes the program, will be offered at a later date.A professional Sommelier is a certified expert on the identification, marketing and serving of fine wines.  Sommelier Second Stage will cover the Wine Cultures of the World, the role of a professional sommelier, as well as a detailed study of the wines of France and Germany.

The pre-requisite for this course is Wine Professionalism (Sommelier Stage One), which is offered by ASAP in several locations in Atlantic Canada. Classes will be held each Monday from 900 a.m. to 500 p.m. for10 weeks. The instructor, Craig Pinhey, is a professional Sommelier and wine columnist for the New Brunswick Telegraph-Journal, Progress East Coast Living and several other publications. Students will sample more than 150 wines with 4 out of 10 classes including a lunch dedicated to wine and food pairing. There will be a final testing and written exam.

To maximize the taste experience, class size is limited to 15.  The $1175.00 tuition fee includes texts, materials, four lunches, and beverages. There may be a winery trip arranged at an extra cost to each student.

If you have any questions, contact 

raig Pinhey 
Beverage and Pop Culture Columnist for -[here]- New Brunswick's Urban Voice www.herenb.com
Wine Writer New Brunswick Telegraph Journal (Provincial Edition)
ASAP www.atlanticsommeliers.ca
Columnist East Coast Living, Progress Magazine
DrinX Home and Dining section at Aliant.net
Frog's Pad Freelance Writing, Consulting, and Sommelier Services
Specializing in Beer, Wine and Spirits

CELL 506 647 8466 (VINO)



The first session of the Sommelier Program Stage Two which is open to those who have successfully completed Wine Professionalism (Sommelier Program Stage One) or passed the equivalency test, will commence at 4:30pm on Tuesday, March 15th at the World Trade and Convention Centre in downtown Halifax.

The course will be delivered in weekly sessions of approximately four hours in duration. 

As space is limited, admission will be on a first come first served basis, with priority given to candidates who first completed the Wine Professionalism (Sommelier Program Stage One) course last year. In the event that we cannot accommodate all qualified candidates who wish to attend this session, such candidates will have first priority for acceptance into the next session which we anticipate will take place next Fall.

Fees: The course fee for Sommelier 1 is $1275 (including text and course materials) and is payable prior to commencement of the program. Cheques should be made payable to the Association of Sommeliers of the Atlantic Provinces.

Instructors: The Sommelier 1 program will be delivered by Sean Wood and Mark Dewolf.

Those wishing to apply should contact:

Sean Wood
Tel: 465-2464
Email: seanwood@woodonwine.com


Mark Dewolf
Tel: 444-1999
Email: lyondewolf@eastlink.ca


Exploring Wine and Food: A Practical Application for the Hospitality Industry 

This course is designed to provide prospective and current hotel and restaurant managers, banquet coordinators, sommeliers and food and beverage directors the tools to develop wine programs tailored to their establishments menu. This course stresses the practical application of wine and food pairing in a restaurant or hotel setting, with constant reference to effective ways to transfer the knowledge attained in the class to a restaurant environment. While there is a lecture element for each section of the course, the course is 
designed to encourage open discussion and a hands on approach to learning about wine and food pairing. Wines used for the course  represent the wide range of products available in Nova Scotia. A local wine is also be featured in each section, and particular emphasis is placed on the natural relationship of local wines with local cuisine.

The inaugural course was held at the Admirals Quarters, in the Grafton Conner/Five Fisherman complex in July 2004.  The happy graduates and instructors Mark Dewolf and Sean Buckland posed for this photo:

More Exploring Wine and Food.  

Building on the success of the first wine and food course in Halifax, Mark Dewolf and Sean Buckland offered the course again (also at the Admiral's Quarters). 

More courses will be held in 2005.

For details e-mail sean_lara(at)hotmail.com or lyondewolf(at)eastlink.ca 


First Crop of New Brunswick Sommeliers Graduated 

Moncton - October 22, 2003 - The first class of New Brunswick graduates from ASAP (Association of Sommeliers in the Atlantic Provinces), in association with the New Brunswick Community College in Moncton, celebrated their completion of the full Sommelier program on Wednesday October 22, at the Magnetic Hill Golf and Country Club in Moncton.

 Out of 13 students who started the program in January 2003, 10 have fulfilled requirements to be designated Sommeliers.  Three students scored over 80% on their final mark, and graduated with distinction, namely Doug Watling of Brewbakers restaurant in Fredericton, Doug Williams from the Fredericton Sheraton, and Morris Lemire, a wine sales representative and wine instructor, also from Fredericton.

Doug Watling was the highest scoring student in New Brunswick, and finished 2nd overall in Atlantic Canada, edged out by a graduate of the Nova Scotia class, which celebrated its graduation on Wednesday in Halifax.

 Many of the graduates are already employed in the hospitality industry, and already one new graduate, Kent Clarke of Riverview, has been hired to be the Sommelier at Bogart's in Moncton.  Look for New Brunswick Sommeliers at your local tasting events.

For more info on ASAP or the 2004 Wine Professionalism and Sommelier programs at NBCC, visit www.atlanticsommeliers.ca or contact Craig Pinhey at (506) 647= 8466 or brufrog@nb.sympatico.ca.


Nova Scotia Sommeliers Graduate

Fourteen sommelier candidates graduated in Halifax in October 2003.

At a celebratory dinner catered by the Parador Restaurant at NSCC (Akerley), top honours among the graduates went to Jamie Urquhart.  Sean Buckland, Tarah MacPherson, and Sharlene Czapalay graduated with distinction.

Congratulations to all who made it through the very challenging sommelier program.  And thanks to Adam Dial for his inspired instruction. 

For more info on ASAP or the 2005 Wine Professionalism and Sommelier programs at NSCC contact the Training Coordinator (902 491-4892).


The NSCC in cooperation with the Association of Sommeliers in the Atlantic Provinces is offering an opportunity to gain your Professional Sommelier Certification.

The New Brunswick Community College in cooperation with the Association of Sommeliers in the Atlantic Provinces is offering an opportunity to gain your Professional Sommelier Certification.


Professional Sommelier Certification requires a sequence of three courses:  Wine Professional, Sommelier I and Sommelier II.  Wine Professional is a pre-requisite for Sommelier I which is a pre-requisite for Sommelier II.

The Wine Professional course  started in January 2004 in Halifax, and in Moncton, Fredericton and Saint John.

An additional Wine Professionalism course was held in in Halifax in September 2004.

Sommelier I courses are scheduled for March 2005 in Moncton and February 2005 in Dartmouth.

For further information contact your nearest NBCC or NSCC location.


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