To introduce undergraduates to the fundamentals of wine, wine culture and food and beverage service, the Faculty of International Tourism and Management (FITM) at City University of Macau organised a wine tasting workshop on 20 and 22 October 2026 for approximately 200 students enrolled in the Chinese- and English-medium classes of the Management of Food and Beverage Operations course. Designed for beginners, the workshop combined introductory explanations, demonstrations and tasting exercises, enabling students to develop their understanding of wine step by step and connect classroom theory with practical experience.

The workshop was supervised by Assistant Professor YE Huiyue, with undergraduate volunteers assisting in demonstrations and explanations. The volunteer team included students holding WSET Level 2 certificates, students with wine service internship experience in executive lounges at star-rated hotels, and students with an interest in wine culture. By involving peers in teaching and experience sharing, the workshop also gave undergraduates opportunities to learn from one another and put their knowledge into practice. The class began with an introduction to winemaking, the basic characteristics of wine and the five-step tasting method, helping students build a foundation for further learning.

Students learn about winemaking process and the basic characteristics of wine

Following the introductory explanations, the workshop moved on to practical exercises and tasting, allowing students to explore the concepts and methods through direct experience. With support from undergraduate volunteers, students learnt to open wine bottles using a waiter’s corkscrew and began examining the sensory characteristics of wine by observing its colour.

Students practiced opening wine bottles with a waiter's corkscrew, assisted by undergraduate volunteers

Undergraduate volunteers demonstrated how to observe the colour of wine

Students practiced observing the colour of wine and swirling the glass

Students then practiced swirling the glass, identifying aromas and tasting to further explore the basic characteristics of wine and describe their own sensory experiences.

Students practice identifying aromas and tasting wine

Students subsequently completed tasting sheets to record their observations and impressions. Through these progressive exercises, beginners practiced putting their tasting impressions into words and deepened their understanding of the basic characteristics of wine.

Students record their observations and impressions on tasting sheets

Wine tasting activity

Wine tasting activity

Students also exchange their wine tasting impressions in class

During the workshop, Dr. YE presented certificates to the undergraduate volunteers in recognition of their contributions to demonstrations, explanations and classroom collaboration.

Dr. YE presented certificates to undergraduate volunteers from the English-medium classes
(From left: WANG Jingyun, CHEN Zhiheng, SHAO Zihan and ZHAO Siqi)

Dr. YE presented certificates to undergraduate volunteers from Chinese-medium Class 3A
(From left: FANG Yihao, LI Ang, QU Xiaoyue and CHANG Bowen)

Dr.YE presented certificates to undergraduate volunteers from Chinese-medium Class 3B
(From left: CHEN Weiye, CAO Yutong and FU Yike)

Group photo of English-medium Class 4A

Group photo of English-medium Class 3A

Group photo of Chinese-medium Class 3A

Group photo of Chinese-medium Class 3B

By bringing introductory wine education into the undergraduate curriculum, the workshop offered students opportunities to move from theory to practice through faculty guidance and peer collaboration. From basic explanations to tasting experiences, the activities helped students develop an initial understanding of wine characteristics and tasting methods, while building their awareness of the attention to detail involved in food and beverage service. The workshop provided a foundation for further study in their discipline.

Student Reflections

VERHOEF THEODORE PAUL
Year 3 exchange student, Bachelor of International Hospitality and Tourism Management

As an exchange student taking Management of Food and Beverage Operations, I enjoyed every part of today's wine tasting workshop. What stood out most was learning that City University of Macau has its own wine. I found that really interesting, and getting to try it made the session feel connected to the university itself. I also noticed how peaceful and calm the class was. That atmosphere made it easy to slow down and focus on the tasting. I think sessions like this are a nice way to learn outside the usual classroom, and they make my time here a little more memorable.

NGUYỄN LÊ HIỀN MAI
Year 3 exchange student, Bachelor of International Hospitality and Tourism Management

As an exchange student from Vietnam, I know I made the right choice choosing FITM. This wine tasting session in the F&B course left a lasting impression on me. I’m so grateful to lecturer Ivy YE for organizing such a fantastic session for us. I picked up so many fascinating insights on tasting techniques, wine profiles, and the winemaking process. What made the session even more special was the peer-led format. I really enjoyed learning alongside my classmates through their engaging presentation and guidance during the session. It was such a fun and eye-opening class that I truly enjoyed.

QIN Shisheng
Year 3 student, Bachelor of International Hospitality and Tourism Management

In this wine tasting class, we used the '5S' method to explore a 2020 Château Paradis Casseuil red wine. We observed its ruby colour, identified aromas of blackberry and oak, and experienced its smooth tannins and lingering finish. As we gently swirled our glasses, we gained an appreciation of the terroir and craftsmanship behind the wine, as well as the attention to detail and depth of understanding involved in food and beverage management.

WANG Gan
Year 3 student, Bachelor of International Hospitality and Tourism Management

From the elegance of Old World wines to the richness of New World wines, the workshop took me on a sensory journey. Through observing, swirling, smelling, tasting and savouring, I learnt to identify body and layers of flavour. Each drop told a story of its region and terroir, helping me appreciate the distinctive appeal of pairing wine with food and passing on culinary traditions. My special thanks go to the faculty members and volunteers for their thoughtful preparations. Exchanging tasting impressions with classmates also brought me the pleasure of exploring and learning together. I look forward to more engaging practical workshops like this in the future!

CI Yi
Year 4 student, Bachelor of International Hospitality and Tourism Management

Through this week's wine tasting class, I gained a deeper understanding of wine. The class introduced me to the fundamentals and showed me how to appreciate the characteristics of different wines through their colour, aromas and taste. The tasting experience helped me recognise differences between wines and appreciate the culture and appeal behind them. It was an enjoyable and meaningful class that expanded my knowledge and strengthened my interest in wine culture. Thank you to our teacher for such an engaging lesson!

Written by | Ye Huiyue
Edited by | Lai Hoi Cheng
Reviewed by | Li Xi
All rights reserved by FITM City University of Macau
Contact: fitminfo@cityu.edu.mo