1.Every participant introduces him or herself in terms of wine experience (family background, experiences, lectures, exhibitions and visits to vineyards…)
2.A short theoretical description of the theme is then proposed on a second wine glass with its food (4)
– Geographical overview of the chosen theme with a map support (France, Region, appellation…)
– Tasting mechanisms of tasting are recalled with basic vocabulary, reading of labels…
3.Participants are invited to play in recognition of aromas, blind tasting, sommelier contest (opening a bottle, decanting, servicing, comment…).
4.An appropriate snack is served on each wine, as in the course of the evening, to educate the palate with good alliances Food and Wine.
5.At the end of the session a Surprise” birthday cake is served made by Laurent DUCHENE – Meilleur Ouvrier de France en patisserie – Distinction awarded to a best pastry craftsman.