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EFFERVESCENTS DU MONDE
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LES INFOS PRESSE
L’EFFERVESCENCE

Training Courses – Sensory Analysis of Sparkling Wines
The quality approach adopted for the Effervescents du Monde® competition has led us to offer a training course that covers the following topics :

  • Sparkling winemaking techniques
  • Physics of bubble formation
  • Glasses and tasting techniques for sparkling wines – Background and evaluation tools
  • Bubbles and effervescence : Perceptions
  • International wine scoring in accordance with the OIV rules for international wine competitions - (1993, modified Forum Œnologie 2003)
  • Tasting and tasting comments/notes
  • Pairing sparkling wines with food
  • History of sparkling and effervescent wines
  • Sparkling and effervescent wines throughout the world
  • The ISO 9002 quality-assurance approach as applied to wine competitions – Concept of “sensory rest”.
  • Evaluation of taster performance and reliability.
Registration

This training course will be held as part of the Effervescents du Monde knowledge/evaluation centre for expert wine tasting judges at the Culinary College Le Castel, in Dijon.

A limited number of places are available for these courses, which will be given in French.

Available courses dates :

  • November 14th, 2007

Courses begin at exactly 8:45 a.m. and end at 5:30 p.m.

Participation fees : 300 euros without VAT (358,80 euros with VAT).
Including lunch and courses documentation.

If you would like to register for one of these courses, please contact us by e-mail : infos@effervescents-du-monde.com

You would like directions to the Culinary College Le Castel as well as nearby hotels.

For any other information: infos@effervescents-du-monde.com

CULINARY COLLEGE LE CASTEL

Assessment centre for Effervescents du Monde tasting judges - Dijon - France