Technical Course – Bordeaux Wine Tasting, from A to Z
Bordeaux Wine Tasting, from A to Z
Objectives:
Acquire the methodology of tasting, discover the origins of classified growth vineyards, their characteristic blends and the steps of winemaking and ageing. Two days for a complete review of tasting the specificities of the Bordeaux vineyard: soils, grape varieties, classifications, appellations. This course will enable you to seize the richness and the diversity of Bordeaux wines by tasting a range of 30 wines and by creating your own blend. A tasting diner in a wine property will be a privileged opportunity to meet with the passionate professionals behind the wine.
The Key to Tasting, Keys to Bordeaux wine: soils and blends
Morning
- Mechanism and vocabulary of tasting
- Recognizing the different aromas of Bordeaux wines with olfactory tests
- Identifying balance and length on the palate with tasting tests
- Tasting representative of Bordeaux, Bordeaux Supérieur and Côtes wines
- Lunch in a Bordeaux restaurant
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Afternoon
- Introduction to the Bordeaux vineyard and the Bordeaux wine world
- Various soils
- Grape varieties in the Bordeaux area : theirs aromas and flavours
- Work in the vineyard
- The blending, the key to Bordeaux wine : tasting of Bordeaux grape varieties and creation of a blend
- Visit and diner at a wine property with the cellar master or manager to discover first-hand the specificities of the château.
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Aromas and Flavours of Bordeaux Wines, Expression of the Diversity of Soils and the Ageing Potential of Bordeaux Wines
Morning
- Secondary aromas resulting from winemaking
- Tertiary aromas resulting from ageing
- The balance triangle
- Wine tasting in black glasses
- Lunch in a Bordeaux restaurant
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Afternoon
- Classifications and A.O.C
- The concept of appellations explained through a horizontal tasting
- The concept of ageing explained through a vertical tasting
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