Students from the Global Luxury Goods & Services Management (MGLuxM) 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 spirits. The session offered students a rare opportunity to explore the beverage as a thoughtfully crafted luxury experience.
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From vineyard to glass: The journey explained
Sonal Holland began by walking students through the complete journey of the beverage, from vineyard to glass. She explained how it 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 both accessible and engaging.
The conversation then moved toward the commercial side. Sonal spoke about sourcing, varied pricing, and how factors such as region, grape variety, production methods, and branding influence a its value. She highlighted how packaging, storytelling, and placement play a critical role in selling, especially in luxury and hospitality environments where perception matters as much as quality.
Guided tasting: Training the senses
One of the most memorable parts of the workshop was the guided tasting session. Students learned to observe colour, aroma, texture, and flavour, and to articulate what they taste. Sonal stressed that confidently expressing a beverage’s character is an essential skill in hospitality, where experience and communication go hand in hand.
A dedicated segment focused on food and beverage 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 the beverage is perceived.
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Etiquettes in a luxury hospitality setting
The workshop also touched on etiquettes 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 handling and storage. Sonal explained that once a bottle is unsealed, the beverage begins to oxidise and should ideally be consumed within 24 hours. While stoppers can help temporarily preserve it, they cannot fully maintain its freshness, an important operational insight for hospitality professionals.
Key takeaways for future luxury and hospitality leaders
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 the beverage and a clearer understanding that it is not just tasted – it is understood, experienced, and remembered.
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About the author:
Penned by Vaishnavi Gupta, a luxury enthusiast and current student of the Global Luxury Goods & Services Management (MGLuxM) program at SP Jain Global.
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Luxury beyond borders: Global shifts that will define 2026’s most valuable brands
Breaking into the Luxury Industry: Career Paths You Didn’t Know Existed
My Transformational Journey at SP Jain Global: From A Student to A Luxury Brand Professional
