1.With a first glass served, each participant will present him or herself in terms of wine and gastronomy (family background, experiences of lectures, exhibitions, visits to wineries, great dining restaurants…).
2.A geographical overview f the topic chosen is brushed by the facilitator, based on a map of the vineyards studied.
3.Mechanisms of tasting are studied and recalled, the basic vocabulary of wine is given with winemaking principles.
4.Notions such as Cru, Millesime, Assemblage are also explained. Each participant is asked to give his opinion, his appreciation of a specific wine, his idea of alliance Food inspired by the character of the wine. Recognition of aromas, uncorking, decanting of / decanting, wine service are proposed, even a blind tasting and a quiz.
Snack or dinner punctuates the different moments of tasting: refined farmhouse cheeses, regional fine charcuterie for the Wine & Cheese appetizer and buffet or full dinner if this option is chosen. Time of questions and answers between each wine are provided throughout the evening so that all participants can find their interest in this event.