Sommelier course 3: Wine analysis and food pairing
For this sommelier course you will learn about detailed wine analysis and food pairing in relation to wine. You will learn specific techniques to be able to match wine and food, as well 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 that you can impress your friends at your next dinner party.
The package for Sommelier course 3 contains:
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
The four courses we offer can be taken in any order
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3599 DKK
You will automatically receive a discount when booking more than one student for each course.
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See the entire program
27 Aug / 05 Feb - Learning the basics of evaluating and judging wines
-The wine's appearance, clarity, color intensity and how to describe it.
-Influences from the field and from the wine cellar.
-Where do the aromas come from and what can they tell about the wine
-How are the fragrances classified.
-Primary, secondary and tertiary aromas
-The fundamental flavors and a little about our taste buds
03 Sept / 12 Feb - Practicing the basics of evaluating and judging wines
-Plus a few surprise items
10 Sept / 19 Feb - Matching wine and food – the basics
-Learn about the five tastes we experience
-How wine affects the taste of food
-How food affects the taste of wine
17 Sept / 26 feb - Matching wine and food with real food
– try four different wines with the food to find out which goes best
– Learn how to open and decant wine and champagne
24 Sept / 03 Mar - Matching wine with cheese and dessert
-Balancing of taste
-Match the sweetness level
01 Oct / 10 Mar - Practice the elements learned in parts 1-5
-Review of all things we learned
-Blind tasting practice
07 Oct / 17 Mar- Final exam
Written test
Afterwards, the option to purchase an additional closing dinner
Note: Classes are held in English