Objectives

• Provide a general overview of the world of wine
• Become familiar with styles and labels of wines from France and a few other countries
• Learning a few basic wine tasting techniques
• Discovering that wine appreciation is accessible to everyone

Format

• Six 3 hour sessions (one evening per week for six weeks)
• Two or three wines served at every session
• Course notes and various brochures provided
• Cost per person: $300 (based on a minimum of 10 participants)

1st Course

• History of viniculture
• Vine & grape anatomy
• The different wine grape varieties (cépages)
• How wine is made (Red, White, & Rosé)
• Serving wine (setting, stemware, accessories, etc.)

2nd Course

• Wine production overview video
• The AOC (Appellation D’Origine Contrôlée) labelling system
• Basic wine tasting techniques
• Introduction to the wine tasting sheet (fiche de dégustation)

3rd Course

Overview of the principal wine producing regions of France

• Bordeaux
• Burgundy
• Alsace

4th Course

Wine regions of France (continued)

• The Côtes du Rhône
• Champagne
• The Loire Valley
• Other regions

5th Course

• Wines of the new world: USA & Chile
• California wine video
• Italy and Spain

6th Course

• Port Wine
• Matching wines with food
• The Wine cellar construction & management

Wines made from Cabernet Sauvignon, Chardonnay, Merlot, etc.

Content

• The different wine grape varieties (cépages)
• Serving wine (setting, stemware, accessories, etc.)
• Basic wine tasting techniques
• Introduction to the wine tasting sheet (fiche de dégustation)

Format

• One 3 hour session
• 4 or 5 wines served
• Course notes provided
• Cost: $300 (fixed) + wines

Bordeaux, Burgundy, California, etc

Content

• A brief history of the region
• The labelling system of the region
• Basic wine tasting techniques
• Introduction of the wine tasting sheet (fiche de dégustation)

Format

• One 3 hour session
• 5 or 6 wines served
• Course notes provided
• Cost: $300 (fixed) + wines

Overview

This seminar is specifically oriented towards professionals whose functions include business dining. The objective is to increase the general wine awareness of the participants as well as facilitate the challenge of making appropriate selections from a restaurant wine list. Wine tasting techniques are only briefly discussed.

Content

• The importance of proper wine choices at a business dinner
• Wine grape varieties (cépages)
• The AOC (Appellation d’Origine Contrôlée) labelling system
• Principal wine regions of the world
• Matching wines with food
• The role of the restaurant wine steward (sommelier)
• Basic wine tasting techniques

Format

• Three hour session
• Course notes and tasting glasses provided
• Four wines served

Cost Breakdown

• Lecture fee: $600
• Wines: Approximately $100 – $120 for every 10 participants
• Cheese & fruit platter: Approximately $10 per participant

Overvew

This is a less formal seminar which can be offered in a more social context. The objective is to introduce some basic concepts in wine appreciation. Wine tasting techniques are emphasized.

Content

• Wine grape varieties (cépages)
• The AOC (Appellation d’Origine Contrôlée) labelling system
• Principal wine regions of the world
• Serving wine (settings, stemware, accessories, etc.)
• Basic wine tasting techniques

Format

• Three hour session
• Course notes and tasting glasses provided
• 4 wines served

Cost Breakdown

• Lecture fee: $600
• Wines: Approximately $100 – $120 for every 10 participants
• Cheese & fruit platter: Approximately $10 per participant