wine 4 lesson - Agriturismo Agrigento, Menfi - Tenuta Stoccatello Sicilia

BASIC WINE CLASS

in 4 lessons

 The Basic Wine Class develops in 4 lessons, each of them offering technical fundamentals on wine growing and winemaking and a practical approach to the Sensory Analysis. At the end of the Wine Class a tasting of three specifically chosen wines is featured.

 Price per person: 150 euro, includes a pen, notebook, and course notes.

Number of participants: from 10 to 20.All participants must be older than 18.

   PROGRAM 

1^st LESSON

·         An introduction to the world of wine (who are we and why we do it): history of winegrowing, market evolution, future tendencies.

 ·         The wine in the human history.

·         Education to responsible drinking.

·         The tasting: the taster, the professional tasting, the sensorial tasting.

 ·         The wine service: how to open a bottle, the correct glassware for every wine.

·         An introduction to the Sensory Analysis.

 2^nd LESSON

·         The Italian Wine Pyramid: from table wine to D.O.C.G.

·         Wine labelling: how to read a label.

·         The different varietals: native and international grapes.

 ·         The wine’s identity.

·         Wine growing fundamentals: the vine’s life cycle, from the planting to the ripening of the grapes.

 ·         Sustainable farming fundamentals.

 ·         Sensory Analysis: the visual evaluation, from the winery to the glass.

·         Sensory Analysis: the olfactory evaluation, from stimulation to perception; the family of aromas.

  3^rd LESSON

·         A guided visit to the winery: the fermentation hall.

·         From the grapes to the must: different techniques for white and red grapes.

·         From the must to the wine: primary fermentation and malolactic fermentation.

·         Sensory Analysis: The five components of taste; the persistence.

 4^th LESSON

·         A guided visit to the winery: the cellar and the bottling.

·         From the wine to the bottle: barrel refining and aging, stabilization and bottling.

 ·         The correct keeping of the wines.

 ·         The service temperature.

·         Wine and Food pairing: complementary and contrasting pairings.