Berrys' One Day Introductory Wine School, Saturday, 27 September 2014

Berrys' One Day Introductory Wine School, Saturday, 27 September 2014

Product: 26182
Berrys' One Day Introductory Wine School, Saturday, 27 September 2014

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Description

Join us for the day savouring vinous delights that open up a whole new world of taste and adventure. Leave with a clear idea of why you prefer specific wines, and recognition of your abilities to discern subtle differences between wine pairings set before you. We spend the morning looking at the main influences on balance in wine, tasting classic grape varieties and learning about their key geographic locations. The afternoon is spent experiencing the wines as part of a food and wine matching session over a specially designed lunch menu prepared by our Head Chef, Stewart Turner.

Wines to be tasted include:

Berry’s United Kingdom Cuvée Champagne, Grand Cru, Mailly
2013 Dog Point Sauvignon Blanc, Marlborough, New Zealand
2012 Pulenta Estate Chardonnay, Mendoza, Argentina
2012 Pouilly-Fumé, Coteaux Les Cornets, Domaine Alain Cailbourdin, Burgundy, France
2012 Felton Road, Bannockburn Pinot Noir Central Otago, New Zealand
2011 Pouilly-Fuissé 'Terroir de Fuissé', Olivier Merlin, Burgundy, France
2010 Marananga Bin 150 Shiraz, Barossa, Penfolds, Australia
2008 Marqués de Vargas, Reserva, Rioja, Spain
2008 Côte-Rôtie, Domaine Pierre Gaillard, Northern Rhône, France
2003 Cos d'Estournel, 2 ème Cru Classé, St Estèphe, Bordeaux, France
2001 Latricières Chambertin, Grand Cru, Domaine Louis Remy, Burgundy, France
2001 Ch. l'Evangile, Pomerol, Bordeaux, France
1998 Gran Reserva 890, La Rioja Alta, Spain
1995 Ch. d'Yquem, 1er Grand Cru Classé, Sauternes, Bordeaux, France

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One Day Wine School

One Day Wine School

Our one-day wine schools are a great way to get a thorough overview of a region in a day.

Starting in the morning with tea and coffee on arrival, we spend around 2 hours exploring the region, with 8-12 wines showcasing all different styles. With the basics covered, we head to our vaulted Napoleon cellar for an aperitif and to put the morning’s education to the test with 5 more wines paired over a delicious lunch, crafted by Head Chef Stewart Turner.

The day finishes around 3.30pm.