Mark Billington, managing director at Paperino's, said: "The course has given our staff a useful practical guide to the key considerations when matching food and wine successfully and taught them how to taste and describe wines. And one particular staff member deserves a special mention – Maureen Blair passed the course with a 100% rating – so congratulations to Maureen! "As well as learning the correct way to store and serve wine and recognise common faults found in wine, all our waiting staff are now able to recommend which wines best complement our customers' dishes." The one day course was undertaken at Glasgow University and presented by Guy Chatfield, premium wine manager at supplier Matthew Clark. He said: "The course is designed to teach students all about the characteristics and styles of wines produced from the main grape varieties. The main white grape varieties covered included chardonnay, sauvignon blanc and Riesling and the main black grape varieties encompassed cabernet sauvignon, merlot, pinot noir and syrah/shiraz. "For Paperino's the key point of the course was to help staff recommend which wines would complement their customers' meals. For example, for Italian cuisine, the classic match is a chianti with a pizza or tomato-based pasta dish."