Berry Bros. & Rudd, One Day Germany Wine School, 4 July 2015

Berry Bros. & Rudd, One Day Germany Wine School, 4 July 2015

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Berry Bros. & Rudd, One Day Germany Wine School, 4 July 2015

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Berry Bros. & Rudd, One Day Germany Wine School, 4 July 2015
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Description

Discover for yourself the heights which German wines are capable of reaching today under the expert tutelage of German wine specialist Laura Atkinson. In a morning tutorial you will cover the country’s major grape varieties and wine-producing regions, before descending to our Napoleon Cellar to enjoy more of these delicious wines with a German-inspired luncheon menu prepared by our wonderful Chefs.

Wines to be tasted:

Champagne Vilmart, Grand Cellier
2011 Spätburgunder, Recher Herrenberg Grosses Gewächs, Jean Stodden
2011 Spätburgunder, Lange Goldkapsel, Jean Stodden
2004 Ürziger Würzgarten, Riesling Auslese, Merkelbach, Mosel
1992 Erdener Treppchen, Riesling Spätlese, Schwaab-Kiebel, Mosel
1992 Ürziger Würzgarten, Riesling Auslese, Schwaab-Kiebel, Mosel
2013 Deidesheimer Paradisgarten, Riesling, Dry, Von Winning, Pfalz
2006 Schlossbockelheimer Felsenberg Riesling Auslese GoldCap, Donnhoff
2007 Schlossbockelheimer Felsenberg, Beerenauslese, H. Dönnhoff, Nahe
2009 Centgrafenberg Spätburgunder Großes Gewächs, Rudolf Fürst, Franconia
2008 Burkheimer Feuerberg Spätburgunder GG, Baden, Weingut Bercher
2011 Pinot Gris 'S', H. Dönnhoff, Nahe
2012 Schlossberg Riesling QbA, Eva Fricke, Rheingau
2008 Graacher Himmelreich, Riesling Kabinett Trocken, Selbach-Oster
2011 Spätburgunder centgrafenberg, Rudolf Fürst, Franconia
2012 Volz Riesling, Grosse Lage VDP, Van Volxem

N.B. Wines for this event have been chosen from Berry Bros. & Rudd historic stocks and may not be available to order following the event

Event details

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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.