Tastings and Events

This ticket gives you access to the walkaround tasting only. If you would also like to book for our Sustainability masterclass, you can do so here.

Natural? Organic? Biodynamic? Sustainable? Dry-farmed? Low-intervention?
 
When it comes to wine, it’s clear that doing less is what’s fashionable: but what does it mean for the wine in your glass? And how little are people really doing?
 
Discover more at our first tasting exploring sustainable winemaking. Taste over 70 wines from around the world crafted with different environmentally friendly approaches. Find out from those in the know what the terms you’ll find on labels and wine lists mean – both in terms of the way a producer works and for the wine you drink.

This ticket gives you access to the walkaround tasting as well as a place at our Sustainability masterclass. If you would like to book just for the tasting, you can do so here.

Natural? Organic? Biodynamic? Sustainable? Dry-farmed? Low-intervention?
 
When it comes to wine, it’s clear that doing less is what’s fashionable: but what does it mean for the wine in your glass? And how little are people really doing?
 
Discover more at our first tasting exploring sustainable winemaking. Taste over 70 wines from around the world crafted with different environmentally friendly approaches. Find out from those in the know what the terms you’ll find on labels and wine lists mean – both in terms of the way a producer works and for the wine you drink.
 
Masterclass: Sustainability in Practice (5.30 to 6.15pm)
 
Listen to three sustainable winemakers discuss what it’s like to put the theories into practice, and the impact they feel it has on their wines. Taste six wines from Eva Fricke (Rheingau, Germany), Rosie Finn (from Neudorf in Nelson, New Zealand) and Morgane Fleury (from Champagne Fleury) as you hear why sustainability matters to them. Places are limited, so please do book in advance.

Join us tonight for a chance to explore these four famous communes on Bordeaux’s Left Bank. Through a fascinating line-up of examples from top châteaux you will have the chance to compare and contrast the different styles, looking at vintage variation and the wines’ ability to age. You will also get a feel for the context in which they are made as we explore how these wines relate to the rest of Bordeaux and how they represent the region in today’s international wine market. Hosted by Rebecca Lamont, Head of Wine School

Wines to be tasted:
Berry Bros. & Rudd Champagne by Mailly, Grand Cru, Brut
2005 Ch. Ormes de Pez, St Estèphe, Bordeaux
2000 Ch. Calon-Ségur, St Estèphe, Bordeaux
2011 Ch. Branaire Ducru, St Julien, Bordeaux
2001 Ch. Gruaud Larose, St Julien, Bordeaux
2007 Ch. Rauzan-Ségla, Margaux, Bordeaux
1989 Ch. Giscours, Margaux, Bordeaux
2008 Ch. Clerc-Milon, Pauillac, Bordeaux
1989 Ch. Latour, Pauillac, Bordeaux 

NB Wines for this event have been chosen from Berry Bros. & Rudd’s historic stock and may not be available to order following the event. 

Dress code: smart casual

The Saturday before Mothering Sunday, join us for a lunch to celebrate our mothers. Hosted by Lance Jefferson, this entertaining lunch will comprise four elegant courses – including a particularly decadent dessert – accompanied by a sumptuous selection of fine wine. Lance will focus on food and wine matching, trying to find wine that will either support a dish or complement its nuances. This indulgent Napoleon Cellar lunch promises to be a real treat. Hosted by Lance Jefferson, Director to the Chairman’s Office.

NB Wines for this event will be chosen from Berry Bros. & Rudd’s stock at the time of the event, so most will be available to order afterwards.

Dress code: smart casual

This course will be a fun and informative way to complete the WSET Level 3 qualification. Each evening with start at 5.30pm with a delicious buffet supper, with the session ending around 9.30pm. The WSET Level 3 is devised by the Wine and Spirit Education Trust and is the internationally-recognised qualification for those entering the wine and hospitality trades. This course is perfect for wine connoisseurs who wish to learn about wines in a disciplined and structured manner, and gain an internationally recognised wine qualification. You’ll taste a wide range of wines as you cover the syllabus, gaining a thorough understanding of the world of wine today.

It is an extremely rigorous course and requires intensive study and preparation. The course cost covers WSET examination fees, WSET course materials, WSET accredited tuition, use of Berry Bros. & Rudd equipment and tasting samples. Course materials are sent to you in advance during the summer and we recommend that you read them thoroughly before starting the course.

Wednesday 22nd May 2019
Session 9: The red wines of Spain (part two) and the wines of Northern Italy
Session 10: The wines of central and southern Italy, Greece and the red wines of Portugal

Wednesday 29th May 2019
Session 11: Premium red wine regions of the New World
Session 12: Premium white wine regions of the New World

Monday 3rd June 2019
Extra revision: tasting boot camp (10am to 3pm)

Wednesday 5th June 2019
Session 13: Regional specialities of the New World
Session 14: Sparkling wines

Wednesday 12th June 2019
Session 15: Fortified wines
Mock exam and exam tasting technique

Wednesday 19th June 2019
Revision

Wednesday 26th June 2019
Examination, followed by a glass of Champagne

Wednesday 24th April 2019
Session 1: Course induction and tasting technique
Session 2: The natural factors and human influences in the vineyard

Wednesday 1st May 2019
Session 3: The human factors in the winery that influence style, quality and price
Session 4: The white wines of Germany, Alsace, Austria and Tokaj

Wednesday 8th May 2019
Session 5: The white wines of Burgundy, the Loire Valley and Bordeaux
Session 6: The red and rosé wines of Bordeaux, South-West France and the Loire Valley

Monday 13th May 2019
Extra revision: theory (10am to 3pm)

Wednesday 15th May 2019
Session 7: The red wines of Burgundy and the wines of the Northern Rhône
Session 8: The wines of the Southern Rhône Valley and southern France; the white wines of Spain and Portugal and the red wines of Spain (part one)

Monday 20th May 2019
Extra revision: tasting boot camp (10am to 3pm)

Wednesday 22nd May 2019
Session 9: The red wines of Spain (part two) and the wines of Northern Italy
Session 10: The wines of central and southern Italy, Greece and the red wines of Portugal

Wednesday 29th May 2019
Session 11: Premium red wine regions of the New World
Session 12: Premium white wine regions of the New World

Monday 3rd June 2019
Extra revision: tasting boot camp (10am to 3pm)

Wednesday 5th June 2019
Session 13: Regional specialities of the New World
Session 14: Sparkling wines

Wednesday 12th June 2019
Session 15: Fortified wines
Mock exam and exam tasting technique

Wednesday 26th June 2019
Examination, followed by a glass of Champagne

Join us for an indulgent high tea spent tasting seven Champagnes in three flights. The first flight will showcase the different grape varieties used in Champagne alongside a lobster salad and some delicious London-cure smoked salmon terrine prepared by our Head Chef. The second flight will showcase some well-known producers, comparing and contrasting different house styles. As you learn how Champagne is made, coronation chicken and a scrumptious home-made sausage roll will be served. Finally, we will discuss the concept of vintage Champagne and deluxe cuvée. Should you happen to tire of Champagne, an assortment of artisan leaf teas will also be available for you to try, served alongside a sumptuous sweet selection encompassing two plump scones (one fruit and one plain) with home-made raspberry jam and, of course, clotted cream, plus a delectable brownie dressed with our King's Ginger sauce.

Wines to be tasted:
Berry Bros. & Rudd Rosé Champagne by Marguet, Grand Cru, Brut
Berry Bros. & Rudd Champagne by Mailly, Grand Cru, Brut
Berry Bros. & Rudd Blanc de Blancs Champagne by Le Mesnil, Grand Cru, Brut
Champagne Mailly, Blanc de Pinot Noir, Composition Parcellaire, Brut
Champagne Bollinger, Special Cuvée, Brut
Champagne Moët et Chandon Brut Impérial
Champagne Louis Roederer, Brut Premier
2009 Berry Bros. & Rudd Champagne by Mailly, Grand Cru 
Nyetimber, Demi Sec, Sparkling, Sussex


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

Dress code: smart casual

This one-day course will be a fun and informative way to complete the WSET Level 1 qualification. Starting at 9am with tea and coffee, we’ll stop for a delicious picnic lunch at around 1pm, resuming studies in the afternoon until 4pm. We will end the day with the exam which will be completed by 5pm.

The WSET Level 1 Award is an internationally recognised course devised by the Wine and Spirit Education Trust. For individuals new to wine study, this qualification provides a hands-on introduction to the world of wine. You’ll explore the main types and styles of wine through sight, smell and taste, looking at how to pair wine with food. A selection of wines will be tasted, offering a broad introduction. The examination (a 30-question multiple choice paper) is sat at the end of the day, to be completed within 45 minutes. Upon successful completion of the course you will receive a WSET certificate and lapel pin.

The course cost covers WSET examination fees, WSET course materials, WSET accredited tuition, use of Berry Bros. & Rudd equipment and tasting samples. Course materials are sent to you in advance after registration and we recommend that you read them thoroughly before starting the course.

Extend your weekend and join us in the Long Room for a Club-style lunch in St James’s. Proceedings will kick off in the Green Room with an apéritif, before you are ushered upstairs to dine in our Long Room. Our Head Chef will prepare three delicious courses, each of which will be paired with a wine from our award-winning Own Selection range, perfectly setting you up for the week ahead.

NB Wines for this event will be chosen from Berry Bros. & Rudd’s stock at the time of the event, so most will be available to order afterwards.

Dress code: smart casual

Join us at our bi-annual Tour de Burgundy Dinner. After a refreshing glass of Crémant de Bourgogne in our 17th-century shop, your host will lead you down to our candlelit Napoleon Cellar. The first of four courses will be Burgundian-inspired to accompany the greatest Grand Crus Chablis, Les Clos and another Grand Cru from Corton Charlemagne. Following on from this will be an interesting contrast between Chambolle-Musigny and Volnay for the second course, both renowned for their delicacy and layers of fragrance. The main course will accompany a pair of Grands Crus: Clos de Bèze from Gevrey-Chambertin and Clos de Vougeot. We will finish with an aged Grand Crus Clos-St Denis from 1978. Hosted by Felipe Carvallo, Wine & Spirit Education Specialist.

Wines to be tasted:

Crémant de Bourgogne, Brut, Domaine la Croix Montjoie, Burgundy
2016 Chablis, Les Clos, Grand Cru, Jean-Paul & Benoît Droin, Burgundy
2016 Corton-Charlemagne, Olivier Leflaive, Burgundy
2014 Chambolle-Musigny, Domaine A-F Gros, Burgundy
2015 Volnay, Les Champans, 1er Cru, Domaine François Buffet, Burgundy
2012 Clos de Vougeot, Grand Cru, Sylvain Loichet, Burgundy
2012 Chambertin, Clos de Bèze, Grand Cru Domaine Alain Burguet, Burgundy
1978 Clos-St Denis, Grand Cru Camille Giroud, Burgundy

Inspired by the freshest produce, our Seasonal Sensation dinners are ingredient-led events that focus on one or two seasonal foods. Our Head Chef Stewart Turner has created a fantastic four-course tasting menu, carefully paired with wines chosen by your host, for what promises to be a truly indulgent, gourmet evening. Tonight’s focus will be British green asparagus, giving you the chance to immerse yourself in a meal based around this seasonal delight. While notoriously difficult to pair with wine, your host will select a mix of both classic and more unusual wines to complement your asparagus-themed menu. Hosted by Isabella Cameron, Fine Wine Specialist.

NB Wines for this event will be chosen from Berry Bros. & Rudd’s stocks just before the time of the event, so most will be available to order following the event.

Dress code: smart casual

Wines to be tasted:

2013 Cava Gramona, La Cuvée, Gran Reserva, Brut, Penedès
Berry Bros. & Rudd Amontillado by Bodegas Emilio Lustau, Jerez
2017 Albariño, Igrexario de Saiar, Bodega Sucesores de Benito Santos
2017 Louro do Bolo, Bodegas Rafael Palacios, Valdeorras
2015 Finca Calvestra, Merseguera, Bodega Mustiguillo, Valencia
2012 Lapena, Dominio do Bibei, Ribera Sacra
2005 Viña Tondonia, Blanco Reserva, Bodegas R. López de Heredia, Rioja
2012 El Terroir, Domaines Lupier, San Martín de Unx, Navarra
2012 Moncerbal, Descendientes de J Palacios, Bierzo
2012 Quincha Corral, Vino de Pago el Terrerazo, Bodega Mustiguillo, Valencia
2005 Viña Tondonia, Tinto Reserva, Bodegas R. López de Heredia, Rioja
2013 La Poza de Ballesteros, Artadi, Rioja
2013 Lalama, Dominio do Bibei, Ribeira Sacra
2011 Las Lamas, Descendientes de J Palacios, Bierzo
2013 Bodegas Pintia, Toro
2014 Gratallops, Álvaro Palacios, Priorat
2005 Único, Bodegas Vega Sicilia, Ribera del Duero
Bodegas Lustau, Emilín Moscatel, Solera Familiar, Jerez

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

Dress code: smart casual
This day offers the perfect introduction to the varied styles of wine produced around Spain. The morning will form a comprehensive tutored tasting of the country’s wines, learning about everywhere from Rías Baixas to Rueda, and Rioja to Ribera del Duero, sampling wines from famous producers and rising stars. Armed with new-found knowledge, you’ll move on to a food-and-wine-matching lunch, offering the chance to enjoy iconic Spanish wines alongside cuisine designed to partner each bottle on show. As well as illustrious names such as Vega Sicilia and López de Heredia, you’ll taste the wines of supremely talented but lesser known producers – including Cava that will convince you of this sparkling’s potential.

Extend your weekend and join us in the Long Room for a Club-style lunch in St James’s. Proceedings will kick off in the Green Room with an apéritif, before you are ushered upstairs to dine in our Long Room. Our Head Chef will prepare three delicious courses, each of which will be paired with a wine from our award-winning Own Selection range, perfectly setting you up for the week ahead.

NB Wines for this event will be chosen from Berry Bros. & Rudd’s stock at the time of the event, so most will be available to order afterwards.

Dress code: smart casual.

Join us for an indulgent high tea spent tasting seven Champagnes in three flights. The first flight will showcase the different grape varieties used in Champagne alongside a lobster salad and some delicious London-cure smoked salmon terrine prepared by our Head Chef. The second flight will showcase some well-known producers, comparing and contrasting different house styles. As you learn how Champagne is made, coronation chicken and a scrumptious home-made sausage roll will be served. Finally, we will discuss the concept of vintage Champagne and deluxe cuvée. Should you happen to tire of Champagne, an assortment of artisan leaf teas will also be available for you to try, served alongside a sumptuous sweet selection encompassing two plump scones (one fruit and one plain) with home-made raspberry jam and, of course, clotted cream, plus a delectable brownie dressed with our King's Ginger sauce.

Wines to be tasted:

Berry Bros. & Rudd Rosé Champagne by Marguet, Grand Cru, Brut
Berry Bros. & Rudd Champagne by Mailly, Grand Cru, Brut
Berry Bros. & Rudd Blanc de Blancs Champagne by Le Mesnil, Grand Cru, Brut
Champagne Mailly, Blanc de Pinot Noir, Composition Parcellaire, Brut
Champagne Bollinger, Special Cuvée, Brut
Champagne Moët et Chandon Brut Impérial
Champagne Louis Roederer, Brut Premier
2009 Berry Bros. & Rudd Champagne by Mailly, Grand Cru
Nyetimber, Demi Sec, Sparkling, Sussex 



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

Dress code: smart casual

Fridays at Berry Bros. & Rudd are about to be transformed. Arrive at our original 17th century shop to enjoy a flute or two of our delicious Grand Cru Champagne made by Mailly. Come armed with your favourite bottles; our team will take them off your hands, ensuring they are at your place setting by the time you descend to our atmospheric candlelit Napoleon Cellar for a relaxing dinner. Our amazing Head Chef, Stewart Turner, will treat you to a sensational four-course feast that centres around the catch of the day: a fish starter designed to go with a white wine, a fish main for a white or light red, followed by a decadent cheese board and pudding, alongside which we’ll pour some luscious Sauternes. Once the meal is done and the wines finished, we will parade the empties for a fantastic line-up of the evening’s bottles.

Dress code: smart casual

The WSET Level 1 Award in Spirits offers a hands-on introduction to the world of spirits and is the perfect course for those pursuing an interest in spirits or those who want to know more about these fascinating drinks. You’ll explore the main styles and types of spirits through sight, smell and taste to develop an understanding of the key factors affecting flavours and aromas. You will be welcomed in the morning with tea, coffee and biscuits in the morning, before we delve into the fascinating world of vodka, gin, Cognac, rum, tequila and liqueurs. We’ll break for a delicious buffet lunch, prepared by our Head Chef Stewart Turner. The course ends with a 45-minute, 30-question exam paper. Hosted by Barbara Drew, Wine and Spirit Education Specialist

Saturday 18th May, 9am to 4pm
Introduction to spirits and distillation, ageing of spirits, tasting spirits, vodka
Rum, tequila, whisky, gin
Cognac, liqueurs, revision
Examination, followed by a celebratory cocktail

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

Dress code: smart casual

Take a tour of the Sunshine State this evening, with your host Barbara Drew MW. California produces over 90 percent of the USA's wine, and this tasting will be a chance to explore the wide variety of styles emerging from its range of climates. From delicate whites, to booming, full-bodied reds – not to mention some off-the-beaten track styles – come along and learn why California is still the hottest state for wine in America. Hosted by Barbara Drew MW, Wine & Spirits Education Specialist.

Wines to be tasted:

2016 Birichino, Pétulant Naturel Malvasia Bianca, Monterey, California
2016 DeSante, L'Atelier, Napa Valley, California
2015 Tablas Creek, Côtes de Tablas White Paso Robles, California
2016 Au Bon Climat, Chardonnay, Santa Barbara County, California
2014 Ramey, Ritchie Vineyard Chardonnay, Russian River Valley, California
2016 Occidental, Freestone-Occidental Pinot Noir, Sonoma Coast, California
2016 Birichino, Bechthold Cinsault, Old Vines, Mokelumne River, Lodi, California
2014 Qupé, Syrah, Central Coast, California
Bedrock Wine Co., The Whole Shebang, Cuvée XI, California
2014 Frog's Leap, Merlot, Rutherford, Napa Valley, California
2006 Ridge Monte Bello, Santa Cruz County, California
1997 Robert Mondavi Cabernet Sauvignon Reserve, Napa Valley, California 

NB Wines for this event have been chosen from Berry Bros. & Rudd’s historic stock and may not be available to order following the event. 

Dress code: smart casual

Gin is (still) having something of a revival, so come along this evening and learn all about it. We’ll start with a gin and tonic to get in the mood, before diving in to learn about the history of gin, from its origins as Genever and Old Tom to its (re)incarnation as anything from a light, delicately flavoured and floral spirit to a robust and spicy drink. We’ll end with a look at gin cocktails, and what makes the perfect Martini. To balance your spirits, we’ll serve homemade bar snacks. The perfect evening for those who prefer the grain to the grape. Hosted by Barbara Drew MW, Wine & Spirits Education Specialist.

Spirits to be tasted:

No.3 London Dry Gin, 46%
Anchor Old Tom Gin, 45%
Explorer Edition, The Lakes Gin, The Lakes Distillery, 47.1%
Sullivans Cove, Hobart No.4, Single Single Malt Gin, 44%
Suntory Roku Gin, Japanese Craft Gin 43%
Hepple Gin, Moorland Spirit Co., 45%
The Botanist, Islay Dry Gin, 46%
Zuidam 5-Year-Old Zeer Oude Genever Gin, 38%
Berrys' Sloe Gin, 26%

NB Spirits for this event have been chosen from Berry Bros. & Rudd’s historic stock and may not be available to order following the event.

Dress code: smart casual

Join the charismatic wine personality Joe Fattorini to uncover how restaurant wine lists are put together. Whether you need to know what to order for your business lunch or how to impress on date night, tonight will be enormously helpful. During a delicious dinner, Joe will share tips on getting the most out of your wine choices as well as entertaining you with anecdotes and stories along the way. Hosted by Joe Fattorini, Fine Wine Specialist.

NB Wines for this event will be chosen from Berry Bros. & Rudd’s stock at the time of the event, so most will be available to order afterwards.

Dress code: smart casual.

Our One-Day Introductory Wine School is a relaxed yet educational experience, designed to introduce you to the basics of wine tasting and the classic grape varieties. Your tutor will guide you through different pairs of wines, helping you to compare and contrast them and then think about your observations, linking these to the climate and country where the grapes were grown. We will cover all the elements in the glass, from acidity through to tannin, alcohol and oak. At the same time we look at the key grape varieties and their regions. You’ll learn to trust your intuitions and may discover you know far more than you gave yourself credit for. The morning tutorial is followed by a superb four-course food and wine matching luncheon, during which you will have the chance to practise your newfound skills.

Wines to be tasted: 

Berry Bros. & Rudd Champagne by Mailly, Grand Cru, Brut
2016 Pouilly-Fumé, Les Cocques, Domaine Patrick Coulbois, Loire
2017 Dog Point, Sauvignon Blanc, Marlborough, New Zealand
2015 Pouilly-Fuissé, Vieilles Vignes, Olivier Merlin, Burgundy
2014 Ramey, Woolsey Road Chardonnay, Russian River Valley, California, USA
2013 Gevrey-Chambertin, Les Evocelles, Domaine de la Vougeraie, Burgundy
2016 Churton, Special Blend Pinot Noir, Marlborough, New Zealand
2011 Ermitage, Les Dionnières, Domaine Ferraton, Rhône
2015 Mullineux, Syrah, Swartland, South Africa
2017 Joven de Silos, Cillar de Silos, Ribera del Duero, Spain
2009 Prado Enea, Gran Reserva, Bodegas Muga, Rioja, Spain
2006 Ch. Langoa Barton, St Julien, Bordeaux
2006 Ch. Trottevieille, St Emilion, Bordeaux
2011 Ch. d'Yquem, Sauternes, Bordeaux 

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

Dress code: smart casual

Join us in the historic Pickering Cellar for our interactive Introduction to Wine Course. You will learn about wine over six Wednesday evenings, with the help of one of our talented Wine Educators and the support of our own introductory book Exploring and Tasting Wine.

The series begins by looking at the factors that influence the balance of wine, learning about alcohol, tannins, acidity, aroma and flavour and how to describe wine, as well as spotting levels of oak influence and ageing. The following five sessions are dedicated to studying three or four different grape varieties and contrasting key examples from Europe and the New World.

The idea is to enjoy harnessing your natural tasting ability while applying your observations to facts about the provenance of the wines. During the course we tackle all sorts of questions and aim to challenge common myths about wine – and, most importantly, increase your confidence in tasting. Cheese, nibbles and our Head Chef’s canapés are served at each session, along with plenty of water. The course will follow the below outline, with the emphasis firmly on learning through taste.

Session 1: Tuesday 4^th June 2019
What is in a glass of wine and how to sense it

Session 2: Tuesday 11th June 2019
Chardonnay, Sauvignon Blanc and Sémillon

Session 3:Tuesday 18^th June 2019
Cabernet Sauvignon, Cabernet Franc and Merlot

Session 4: Tuesday 25^th June 2019
Riesling, Gewürztraminer and Chenin Blanc

Session 5: Tuesday 2^nd July 2019
Pinot Noir, Gamay, Shiraz/Syrah and Zinfandel

Session 6: Tuesday 9^th July 2019
Grenache, Nebbiolo, Sangiovese, Tempranillo and a review of all grape varieties covered

Dress code: Smart casual

This course will be a fun and informative way to complete the WSET Level 3 qualification. A member of our Wine School team will be in the room to greet you each morning and there will be tea and coffee at the beginning of each session, along with a picnic-style luncheon prepared specially by our Head Chef. The day starts at 9am and finishes at 4pm.

The WSET Level 3 is devised by the Wine and Spirit Education Trust and is the internationally-recognised qualification for those entering the wine and hospitality trades. This course is perfect for wine connoisseurs who wish to learn about wines in a disciplined and structured manner, and gain an internationally recognised wine qualification. You’ll taste a wide range of wines as you cover the syllabus, gaining a thorough understanding of the world of wine today.

It is an extremely rigorous course and requires intensive study and preparation. The course cost covers WSET examination fees, WSET course materials, WSET accredited tuition, use of Berry Bros. & Rudd equipment and tasting samples. Course materials are sent to you in advance during the summer and we recommend that you read them thoroughly before starting the course.

 

Friday 7th June 2019

Session 1: Course induction and tasting technique

Session 2: The natural factors and human influences in the vineyard

Session 3: The human factors in the winery that influence style, quality and price

 

Monday 10th June 2019

Extra revision: theory (10am to 3pm)

 

Friday 14th June 2019

Session 4: The white wines of Germany, Alsace, Austria and Tokaj

Session 5: The white wines of Burgundy, the Loire Valley and Bordeaux

Session 6: The red and rosé wines of Bordeaux, South-West France and the Loire Valley

 

Friday 21st June 2019

Session 7: The red wines of Burgundy and the wines of the Northern Rhône

Session 8: The wines of the Southern Rhône Valley and southern France; the white wines of Spain and Portugal and the red wines of Spain (part one)

Session 9: The red wines of Spain (part two) and the wines of Northern Italy

 

Friday 28th June 2019

Session 10: The wines of central and southern Italy, Greece and the red wines of Portugal

Session 11: Premium red wine regions of the New World

Session 12: Premium white wine regions of the New World

 

Monday 1st July 2019

Extra revision: tasting boot camp (10am to 3pm)

 

Friday 5th July 2019

Session 13: Regional specialities of the New World

Session 14: Sparkling wines

Session 15: Fortified wines

 

Friday 12th July 2019

Revision (10am to 3pm)

 

Monday 15th July 2019

Extra revision: tasting boot camp (10am to 3pm)

 

Friday 19th July 2019

Revision (10am to 3pm)

 

Friday 26th July 2019

Examination, followed by a glass of Champagne

 

 

Besides laying claim to being France’s largest vineyard area, and home to more large wine estates than anywhere else in the country, Bordeaux also produces a larger share of the world’s most expensive wines than anywhere else. As you would expect, top-drawer Bordeaux represents the absolute apogee of production and tonight will be a wonderful chance to indulge in some very serious wine. Hosted by Demetri Walters MW, Wine Educator & Presenter.

Wines to be tasted:

2008 Berry Bros. & Rudd Champagne by Mailly, Grand Cru, Brut
2012 Domaine de Chevalier Blanc, Graves, Bordeaux
2000 Ch. Calon-Ségur, St Estèphe, Bordeaux
2004 Ch. Giscours, Margaux, Bordeaux
2006 Ch. Canon, St Emilion, Bordeaux
1975 Ch. Léoville-Barton, St Julien, Bordeaux
1997 Ch. Coutet, Barsac, Bordeaux 

NB Wines for this event have been chosen from Berry Bros. & Rudd’s historic stock and may not be available to order following the event.

Dress code: smart casual

This two week Saturday course will be a fun and informative way to complete the WSET Level 2 Spirits qualification. Starting at 9am each morning each evening, you will be coached for an intensive course, tasting a wide range of spirits along the way.  We’ll stop for a delicious picnic lunch at around 1pm, and each day will end at 4pm. The examination – a one-hour, 50-question paper – will be held on Monday 17th June at 5pm, followed by a celebratory cocktail.

The WSET Level 2 Award in Spirits is a comprehensive qualification for those who have little previous knowledge of the world of spirits. It provides focused and in-depth knowledge of the production and styles of all the major spirits types. The course cost covers WSET examination fees, WSET course materials, WSET accredited tuition, use of Berry Bros. & Rudd’s equipment and tasting samples. Course materials are sent to you in advance after registration and we recommend that you read them thoroughly before starting the course.

Saturday 8th June, 9am to 4pm
Session 1: Tasting Technique, Spirits Production, Sugar Cane Spirits
Session 2: Vodka and Liqueurs, Tequila

Saturday 15th June, 9am to 4pm
Session 3: Fruit Spirits, Cocktails
Session 4: Whisky and Revision

Monday 17th June (5pm to 6.30pm)
Examination: 50-question multiple choice, followed by a celebratory cocktail

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

Dress code: smart casual

Our One-Day Introductory Wine School is a relaxed yet educational experience, designed to introduce you to the basics of wine tasting and the classic grape varieties. Your tutor will guide you through different pairs of wines, helping you to compare and contrast them and then think about your observations, linking these to the climate and country where the grapes were grown.

We will cover all the elements in the glass, from acidity through to tannin, alcohol and oak. At the same time we look at the key grape varieties and their regions. You’ll learn to trust your intuitions and may discover you know far more than you gave yourself credit for. The morning tutorial is followed by a superb four-course food and wine matching luncheon, during which you will have the chance to practise your newfound skills.


Wines to be tasted: 

Berry Bros. & Rudd Champagne by Mailly, Grand Cru, Brut
2016 Pouilly-Fumé, Les Cocques, Domaine Patrick Coulbois, Loire
2017 Dog Point, Sauvignon Blanc, Marlborough, New Zealand
2015 Pouilly-Fuissé, Vieilles Vignes, Olivier Merlin, Burgundy
2014 Ramey, Woolsey Road Chardonnay, Russian River Valley, California, USA
2013 Gevrey-Chambertin, Les Evocelles, Domaine de la Vougeraie, Burgundy
2016 Churton, Special Blend Pinot Noir, Marlborough, New Zealand
2011 Ermitage, Les Dionnières, Domaine Ferraton, Rhône
2015 Mullineux, Syrah, Swartland, South Africa
2017 Joven de Silos, Cillar de Silos, Ribera del Duero, Spain
2009 Prado Enea, Gran Reserva, Bodegas Muga, Rioja, Spain
2006 Ch. Langoa Barton, St Julien, Bordeaux
2006 Ch. Trottevieille, St Emilion, Bordeaux
2011 Ch. d'Yquem, Sauternes, Bordeaux 

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

Dress code: smart casual

Extend your weekend and join us in the Long Room for a Club-style lunch in St James’s. Proceedings will kick off in the Green Room with an apéritif, before you are ushered upstairs to dine in our Long Room. Our Head Chef will prepare three delicious courses, each of which will be paired with a wine from our award-winning Own Selection range, perfectly setting you up for the week ahead.

NB Wines for this event will be chosen from Berry Bros. & Rudd’s stock at the time of the event, so most will be available to order afterwards.

Dress code: smart casual

Join Barbara Drew MW in our historic cellars as she takes you through the world’s most famous brandy styles: Cognac, Armagnac and Brandy de Jerez. Barbara will talk about the stills used to make each spirit, how they work and the art and skill or brandy production. She will also explain which grapes are used to make each drink and why, and talk about the quality hierarchy and the sub-regions. This promises to be a fascinating evening, whether you are preparing for your spirits exam or simply would love to learn more about the best brandies of the world. Hosted by Barbara Drew MW, Wine & Spirits Education Specialist.

NB Spirits for this event will be chosen from Berry Bros. & Rudd’s stocks just before the time of the event, so most will be available to order following the event.

Dress code: smart casual