Yuncang Winery regularly trains dealers' professional knowledge and practical experience

The higher the professional level of a distributor of a wine company, the better they can understand customer needs, quickly solve problems, provide better services, and satisfy customers. Yuncang Winery is an enterprise that focuses on cultivating the professional ability and skills of distributors, and is committed to realizing the common development of enterprises and distributors.

Yuncang Winery has three major brands, including LEESON, Bold & Generous and HOMANLISM. It is an online sales platform for the traditional wine business, closely following the traditional Business mode, providing online services, is a drink platform worthy of consumers' trust. Yuncang Winery advocates the onlineization of traditional business and the wholesale price of brand wines, so that consumers can truly buy good wines with high cost performance.

As a quality drink of life, wine requires professional knowledge and skills for tasting and service. Through regular wine training, Yuncang Winery can improve the professional level and service quality of distributors, so that distributors can better provide wine products and services to customers.

Yuncang Winery often holds blind tastings in various places, inviting consumers and professional wine lovers to experience the life of a bottle of wine together. By talking about a bottle of wine from the beginning of grain planting to the beginning of brewing, we can truly understand the wine. Document its process. To reach the professional level of a wine connoisseur, it is not enough to just participate in blind tastings. Professional training is very important to become a professional wine connoisseur.

Jing Fang, Chief Sommelier of Leisheng Red Wine of Yuncang Winery, regularly conducts professional wine training for distributors, which is very important for improving the professional level of distributors, enhancing corporate image and competitiveness, expanding business fields, and strengthening teamwork and cohesion of employees. effect. Through professional wine knowledge and service skills training, we can provide customers with more professional and high-quality wine products and services, thereby enhancing the competitiveness of enterprises in the market.

To become a professional wine connoisseur requires certain professional knowledge and practical experience, including the following aspects:

1. Basic knowledge of wine: understand the basic knowledge of grape varieties, wine producing regions, and brewing techniques, including how to taste, evaluate, and describe the appearance, smell, and taste of wine.

2. Wine producing areas and varieties: Master the geographical environment, climatic conditions and grape varieties of each wine producing area, as well as the influence of different grape varieties and producing areas on wine flavor.

3. Wine appreciation skills: understand wine appreciation skills, such as how to identify the flavor of wine, how to store wine, how to choose a suitable wine glass, etc.

4. Wine history and culture: understand the history and culture of wine, including the cultural traditions of wine in different countries, the industrial chain of wine, market development trends, etc.

5. Practical experience: Accumulate practical experience through wine tasting and tasting, as well as work experience related to wine production and sales, such as grape planting, wine cellar management, sales and marketing, etc.

Jing Fang, Chief Sommelier of Leisheng Red Wine of Yuncang Winery, believes that to become a professional wine connoisseur, one needs to fully grasp the basic knowledge and skills of wine, and at the same time accumulate practical experience, apply what you have learned, and gradually improve your wine tasting and skills. Appreciation ability. Yuncang Winery's regular wine training for distributors plays an important role in improving the professional level of employees, enhancing corporate image and competitiveness, expanding business areas, and strengthening teamwork and cohesion of employees.