CORSO DI
AVVICINAMENTO AL VINO MAGGIO 2006

in lingua inglese

in quattro serate a numero chiuso
Si terra nel nella sala Æolia.

Relatore Giovanni Veronese

Programma

First Evening: Thursday, 4 May 2006 from 6:00pm to 8:00pm
Phase 1
Introductions and welcome. Introduction to wine (Historical and Socioeconomic)
Ampelographic lesson: The Veneto
Lessons on the system of cultivation of the vines
The climate and the land: the growing process of the vines according to the farming zone
How to make wine: the winemaking technique
The work in the cantina: Tradition and innovative technology
The terminology of the wine

Phase 2
The tasting technique and other analysis through the use of the senses
Explanation of the 3 phases of tasting: OBSERVING/SMELLING/TASTING

Phase 3
First tasting: SOAVE/GAMBELLARA The vineyard: Garganega, a versatile single-grape wine
Second tasting: COLLI BERICI TOCAI ROSSO An antique wine: the story of Tocai Rosso from it’s monastic origins to today. The vineyard: Grenache (Garnacha)
Brief discussion of the introduction of the Bordeaux and Borgogna grapes to Italy in the Vicenza area
The Pinot Nero a Costozza: Enrico D’Aremberg
Third tasting: BREGANZE CABERNET
Fourth tasting: BIANCO AFFINATO BARRIQUE
Discussion among those present

Second Evening:Thursday, 11 May 2006 from 6:00pm to 8:00pm

Phase 1
The temperature to serve wines: Lesson on the correct glasses and pouring
Wine in restaurants, supermarkets, wine bars…a manual of self-defense, anecdotes, and practical advice

Phase 2
Brief review of the wine tasting technique
First tasting: ALTO ADIGE GEWURTZTRAMINER
The Alto Adige and its wines, a story of an aromatic white winemaking frontier
Second tasting: DOLCETTO or BARBERA
Piedmont & Tuscany from vocation and tradition: the great Italian wines
Third tasting: CHIANTI CLASSICO
Ampelographic lessons of Piedmont and Tuscany
The great Piedmont and Tuscan wines: lessons on the zones and the discipline of production

Phase 3
Slovenia, Tonneau, Piece, and Barrels: tendency and tradition in refining in wood
Fourth tasting: VINO ROSSO AFFINATO (REFINED) IN BARRIQUE (BARRELS)
Discussions with those present

Third Evening:Thursday, 18 may 2006 from 6:00pm to 8:00pm

Phase 1
Italian vines, the typical history and the traditional system of winemaking
The technique of tasting and the other ways of analyzing using the senses
Explanation of the 3 phases of tasting: SIGHT/SMELL/TASTE
First tasting: LAGREIN/SCHIAVA
Second tasting: AGLIANICO o MONTEPULCIANO
Matching: wine & food

Phase 2
Third tasting: INZOLIA or CATARROTTO or FALANGHINA
Fourth tasting: MONTEPULCIANO D’ABBRUZZO or ALEATICO or SANGIOVESE
Matching: wine & food

Phase 3
DOC, DOCG, IGT and table wines, the meaning of each
Brief discussion and exchange of impressions of the wines tasted

Fourth Evening:Thursday, 25 may 2006 from 6:00pm to 8:00pm

Phase 1
Charmat Champenoise: Comparing bubbles from the Valdobbiadine to France
(Methodologies and zones of production and the discipline of production)
The technique of tasting and other ways of analyzing using the senses
Explanation of the 3 phases of wine tasting: SIGHT/SMELL/TASTE
First tasting: PROSECCO FRIZZANTE DOC DI VALDOBBIADINE
The prosecco: an old and curious story of Desgropante al Cartizze
Second tasting: METODO CLASSICO
Matching: food and bubbles

Phase 2
The passiti wines: patience and old traditions
Third tasting: VINO PASSITO together with an herbed cheese (ROQUEFORT, BERGANDER, or GORGONZOLA)
Matching: the passiti wines with sweets containing cheese
Wines and Cheeses: lessons on matching them up

Phase 3
The after dinner wines
Fourth Taste: VINO LIQUOROSO
Brief discussion and exchange of impressions on the wines tasted

During each evening, small combinations of the appropriate foods
will be served with the wines.

Total cost of the 4 evening course is 150 euro.
Please make a deposit prior to the first evening of 50 euro.

 

 

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