Sommelier course 3: Wine analysis and food pairing wine course
For this sommelier course you will learn about concrete wine analysis and food pairing in relation to wine course. You will learn specific techniques to be able to match wine and food, as well as you will learn the techniques for judging wine. As a true sommelier, it is essential to be able to match wine and food for the best gastronomic experience. With this course, we want to guarantee you that you can impress your friends at your next dinner party.
Sommelier course - 3
6 teaching sessions + test
18:30 - 20:30 and one day a week
Tasting of min. 6 wines with tastings of food per evening week 3-5
You will receive a course certificate for completion of the course
The four courses can be taken in any order
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You will automatically receive a discount when booking more than one student for each course.
See the full program in May
12 May. - To learn the basics of evaluating and judging wines
-The wine's appearance, clarity, color intensity, and how to describe it.
-Impacts from the field and from the wine cellar.
-Where do the aromas come from and what can they tell about the wine
-How the scents are classified.
-Primary, secondary and tertiary aromas
-The fundamental tastes and a little about our taste buds
19 May. - Practice the basics of evaluating and judging wines
-Plus a few surprise topics
26 May. - Matching wine and food - the basics
-Learn about the five tastes we experience
-How the wine affects the taste of food
-How food affects the taste of wine
June 02 - Matching wine and food with a chef
- Hear insight from an assigned chef in Copenhagen
- Learn to open and decant wine and champagne
Teacher: Max Sudru - Chief Aamanns 1921
June 09.- Matching wine with cheese and dessert
-Balancing of taste
-Matches the sweetness level
June 16. - Exercise of the elements learned in parts 1-5
-Review of all the things we learned
-Blind tasting practice
June 17 - Final exam
Then the opportunity to purchase a closing dinner
Note: Classes are held in English