Issued 21 April 2026
Wine selection: understanding private vs. charter guests and food pairings Wine purchasing: location limitations, budget, and glassware Onboard wine service: beach, tender, and table service etiquette Decanting: when and how to decant properly Wine preservation and onboard storage Must-have wine tools and serving temperatures
By the end of the course, learners will be able to: Select appropriate wines for private and charter guests, considering budget and location Purchase glassware and wine with confidence using practical onboard criteria Execute wine service in a variety of settings, including beach, tender, and table service Apply correct decanting techniques and identify when decanting is required Store and preserve wine onboard to the correct standard Use essential wine tools and serve wines at the correct temperatures
This is your permanent, verifiable record of achievement.
Tag The Yacht Stew Academy and share the love.
A skills badge appears directly on your LinkedIn profile under Licences & Certifications. It's different from sharing a post — it stays on your profile permanently.
Add my skills badgeAre you a training provider? Join Open CPD and get 5 free credits to get started.
Find out more