Discover why Cabernet Sauvignon remains the undisputed "King of Grapes" in this immersive one-day masterclass. This course bridges the gap between the vineyard and the glass, offering a deep dive into the viticultural secrets and winemaking artistry that define this global icon. Go beyond the bottle to look at the vine.
The afternoon features a professional guided tasting of selected premium wines. To ensure the highest quality experience, the specific selection and number of wines are carefully curated based on enrollment. You will evaluate classic French Bordeaux alongside top-tier Australian expressions, uncovering the impact of oak aging and the "secret sauce" of iconic blends.
Whether you are looking to curate your cellar, master food pairings, or simply gain confidence at a restaurant, this course provides the technical knowledge and sensory skills to appreciate the power and age-worthiness of Cabernet Sauvignon.
- What to Drink with What You Eat, Andrew Dornenburg and Karen Page
- A taste of the World of Wine, Patrick Iland, Peter Gago, Andrew Caillard and Peter Dry
Introduction
- The 17th-century genetic cross of Cabernet Franc and Sauvignon Blanc in Bordeaux.
Viticulture & Terroir
- Deep dive into thick-skinned berries, "Terra Rossa" soils, and gravelly drainage.
Vineyard Dynamics
- Impact of canopy management on pyrazines (green notes) vs. ripe blackcurrant fruit.
Climate & Adaptation
- How growers manage heat and ripening to preserve acidity and structure.
Winemaking Artistry
- Maceration techniques, Malolactic Fermentation (MLF), and the role of French vs. American oak.
The Global Duel
- Comparing the savory elegance of Bordeaux Left Bank with the bold fruit of Coonawarra and Margaret River.
Tasting Session
- A professional guided evaluation of selected premium wines.
Pairing & Cellaring
- Mastering food synergies and ideal storage for long-term aging.
By the end of this course, students should be able to:
- Identify the core aromatic and flavour characteristics unique to Cabernet Sauvignon.
- Explain how viticultural factors, such as "Terra Rossa" soils and canopy management, influence grape quality.
- Understand the impact of winemaking techniques, including maceration, malolactic fermentation, and oak aging.
- Differentiate between the structural profiles of French Bordeaux and key Australian regions like Coonawarra and Margaret River.
- Apply systematic wine tasting principles to critically assess colour, tannin structure, and fruit intensity.
- Suggest informed food pairings that complement Cabernet’s high tannins and acidity.
- Evaluate optimal storage conditions and the development of tertiary aromas during long-term cellaring.
- Discuss pricing tiers and market value for premium Australian and international Cabernet expressions.
- Confidently select and discuss diverse styles of the "King of Grapes" in professional or social settings.
