Practical workshops on international hospitality

As part of the practical L’Art de Vivre MasterClass, a special seminar on the topic of “Wine Sensory Analysis and the Harmony of Food and Wine – Explained in a Practical Way” will take place on 5 October 2026 at Steinheuer’s restaurant Zur Alten Post in Heppingen. The restaurant has been one of Germany’s leading culinary destinations for many years.

Sommelier trainer Alexander Kohnen, Managing Director of the International Wine Institute, will lead a day-long seminar alongside Head Sommelier Paul Biermann , combining in-depth knowledge with culinary practice. The session begins with a module on the basics of smelling and tasting, as well as methods of professional wine description – involving tasting, sampling and discussion.

Participants then experience, in the kitchen of Christian Binder and Hans Stefan Steinheuer, how cooking methods and flavour profiles influence the choice of the right wine. German and international wines are tasted alongside six different tasting portions, and their interplay with the dishes is discussed and analysed together.

The grand finale is the MasterClass menu: a four-course menu from Michelin-starred cuisine, each course accompanied by three different wines. Head Sommelier Paul Biermann explains his reasoning behind the wine selection and demonstrates why certain combinations work particularly well – and others simply do not.

The MasterClass combines sensory knowledge, haute cuisine and practical tastings, and is aimed at wine enthusiasts who wish to deepen their understanding of the pairing of wine and food.

The MasterClasses are aimed at service staff from restaurants and hotels in German-speaking countries.

The following may participate

• Trainees from the 3rd year of training onwards

• Service staff who have completed their training

• Minimum age: 18

• For the first time, the programme is also open to those over 35. This is the association’s response to numerous enquiries, including from people changing careers to enter the catering and hospitality sectors.

There are 15 places available per event. Participation in the workshops is free of charge.

Accommodation is offered at a reduced rate of 90 euros per person per night.
The get-together costs €60 per person.

FURTHER INFORMATION & REGISTRATION >>