An Immersive Day with Sonal Holland: Understanding Wine Beyond the Glass
Students from the Luxury Brand Management and Hospitality Business Leadership programs at SP Jain Global experienced an engaging and insightful one-day workshop led by Sonal Holland, India’s first Master of Wine and a globally respected authority in the world of wines and spirits. The session offered students a rare opportunity to explore wine not just as a beverage, but as a thoughtfully crafted luxury experience.
Sonal Holland began by walking students through the complete journey of wine, from vineyard to glass. She explained how wine is made, extracted, fermented, and stored, breaking down technical processes into simple, relatable ideas. Concepts such as aging, temperature control, and barrel usage were discussed in a way that made the science behind wine both accessible and engaging.
The conversation then moved toward the commercial side of wine. Sonal spoke about sourcing, varied pricing, and how factors such as region, grape variety, production methods, and branding influence a wine’s value. She highlighted how packaging, storytelling, and placement play a critical role in selling wine, especially in luxury and hospitality environments where perception matters as much as quality.
One of the most memorable parts of the workshop was the guided wine tasting session. Students learned to observe colour, aroma, texture, and flavour, and to articulate what they taste. Sonal stressed that confidently expressing a wine’s character is an essential skill in hospitality, where experience and communication go hand in hand.
A dedicated segment focused on food and wine pairings, showing how the right combination can elevate the overall dining experience. Through simple savourings, students observed how flavours interact, learning that pairing is about balance rather than rigid rules. Even subtle changes in food can significantly influence how a wine is perceived.
The workshop also touched on wine etiquette in bars and restobars, reinforcing the idea that luxury is reflected in behaviour as much as in product knowledge. Sonal shared practical insights, such as calling a waiter in a calm, respectful manner rather than raising one’s voice, highlighting how understated conduct contributes to refined service experiences.
Additionally, students gained practical knowledge about wine handling and storage. Sonal explained that once a bottle is unsealed, wine begins to oxidise and should ideally be consumed within 24 hours. While stoppers can help temporarily preserve wine, they cannot fully maintain its freshness, an important operational insight for hospitality professionals.
Drawing on her extensive experience and her own teaching institute, Sonal Holland delivered an interactive, insightful, and inspiring session. The workshop left students with a deeper appreciation for wine and a clearer understanding that wine is not just tasted – it is understood, experienced, and remembered.
About the Author
Penned by Prerna Darlaa, she is a current student of the Global Luxury Goods & Services Management (MGLuxM) batch at SP Jain Global.
