| Course
Outline |
| Day
1 |
Saturday late
afternoon/ evening arrival with a welcoming drink and chance
to meet the lecturer and other attendees.
|
| Day
2 |
Morning on vinification and viticulture
with wine tastings followed by a light lunch. Afternoon at leisure
around the pool or a chance to visit the local sights such as
the famed local distilleries. Evening meal with
complementary wines.
|
| Day 3 |
Grape varieties and their place in the production of Champagne and Burgundy with
wine tastings followed by a light lunch. Afternoon at leisure around the pool or a
chance to visit the local sights. Evening meal with
complementary wines.
|
| Day 4 |
Wines of the Loire and Bordeaux with wine tastings followed by a light lunch.
Afternoon at leisure around the pool or a chance to visit the local sights.
Evening meal with complementary wines.
|
| Day 5 |
Rhone and the new wine producing practices in France (Vin de Pays d’Oc a growing
region of wine production now providing a popular source of wine in the UK)
Revolutionary practices in wine production with wine tastings followed by a
light lunch. Afternoon at leisure around the pool or a
chance to visit the local sights or make a wine buying trip.
Evening meal with complementary wines.
|
| Day 6 |
Fortified wines (Madeira, Port, etc) a look at Cognac and new wine making
practices. with wine tastings followed by a light lunch. Afternoon at leisure around the pool or a
chance to visit the local sights. Farewell Gala evening
meal with complementary wines.
|
| Day 7 |
Departure day. Breakfast and guests departure.
|
The lecturers vary but all have lectured to a variety of audiences included
holiday groups, sommeliers and executives of large companies as well as wine
clubs.
|