Champagne is far more than a celebratory drink...it's the product of centuries of craftsmanship, innovation and tradition. This course explores the Champagne region, its distinctive terroir, grape varieties and production methods, while introducing participants to the major Champagne houses and styles. You'll gain a deeper understanding of how Champagne is made, how to appreciate its different expressions and why it continues to set the global benchmark for sparkling wine. Suitable for both enthusiastic beginners and experienced wine lovers.
Face to face
- What to Drink with What You Eat by Andrew Dornenburg and Karen Page
- Precision Viticulture by Tony Proffitt, Rob Bramley, David Lamb, and Erika Winter
- Explore AOC economics: Learn how houses deploy Satellite Remote Sensing (SSR) and UAV (Drone) multi-spectral mapping to track vine vigor and map soil variations to pinpoint optimal harvest windows for elite acid structures.
- The Nose & The Vessel: Olfactory training using Le Nez du Vin kits to isolate varietal fruit and yeast autolysis. Deconstruct the vessel debate: pristine stainless steel vs. the structural nuances of neutral oak aging.
- Technique & Texture Deconstructed: The Méthode Traditionnelle framework from pressing to secondary fermentation. Discover how extended lees aging interacts with both reductive (steel) and oxidative (wood) environments to alter texture.
- The Great Comparative Blind Flight: A curated, premium blind tasting exploring the stylistic nuances of Non-Vintage vs. Vintage sparkling winemaking. We pit benchmark French selections against cool-climate Australian traditional method sparkling wines, utilizing our tech and sensory frameworks to identify regional profiles.
- The Smart Consumer’s Insider Guide: Masterclass in maximizing value. Decode grower codes (RM vs. NM), bypass retail pricing traps, and master cellar physics and food pairing science.
By the end of this course, students should be able to:
- Analyze Vineyard Technology: Explain how modern precision viticulture tools like SSR data and UAV drone mapping affect yield, berry quality, and final wine styles.
- Deconstruct Complex Flavors: Confidently isolate grape varieties, yeast autolysis, and oak influences using Le Nez du Vin and specialized barrel sensory profiles.
- Decode Labels & Market Value: Navigate high-end wine retail and restaurant lists by evaluating grower codes, regional terroirs, and production methods to optimize purchasing power.
- Manage Service & Pairings: Flawlessly execute optimal serving dynamics (temperature, glassware) and curate scientific food pairings based on acidity, dosage, and structural textures.
Note to Students: Participants will actively handle professional-grade sensory calibration systems (Le Nez du Vin and oak essence kits) provided by the tutor. To safeguard olfactory precision for everyone in the room, please strictly avoid wearing strong perfumes, colognes, or heavily scented body lotions on the day of the course.
