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Champagne Class
Tuesday, December 02, 2014, 07:00pm
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Tuesday, December 2nd, 2014 at 7pm
"Introduction to Champagne"
“Come quickly, I am tasting stars,” Dom Perignon’s famous quote after his first taste of Champagne, and a fairly apt description of what a good Champagne or sparkling wine experience should offer. However, Champagne can be one of the most dichotomous wines produced, which can sometimes lead to confusion among consumers. Champagne can range in texture and style greatly, depending on the mix of grapes used, the dosage, and the shipper who produced it. There are extremely light Champagnes, such as those produced by Lanson, and those which are as full as one could wish for, most notably those of Krug and Bollinger. There are more than one hundred Champagne houses and 19,000 smaller vignerons (vine-growing producers) in Champagne. These companies manage some 32,000 hectares of vineyards in the region. The popularity of Champagne is attributed to the success of Champagne producers in marketing the wine. However, if you were to poll a few members of the trade, you would quickly learn that many wine managers, beverage directors, Sommeliers, and restaurant directors consider Champagne to be their "go to" wine, due to the overall flavor, composition, and food pairing possibilities that Champagne allows for.
Upon completion of the class, students will be able to:
- Convey aspects of Champagne regulations and production
- Articulate important champagne terms
- Describe the climate and geography of the region
- Identify significant Champagne styles and grape varieties
- Understand the significance of the Matriculation Number on each label
- Understand the terminology of "Brut", "Extra Brut", and other levels of dryness/sweetness
- Understanding the terminology of "Blanc de Blanc", "Blanc de Noir", "Rose"and other styles of Champagne
- Matching Champagne with cuisine
This course is taught in a classroom setting. You will receive a handout(s) containing subsequent information, maps, and additional pamphlets.
Cost $25.00/person
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