All that sparkles

Sparkling wine was produced in the Champagne region as early as the 17th century. A product that came about by coincidence, it was initially known as "devil's wine" or "cork-buster", because it behaved so strangely.

It is thought the most likely "father" of all sparkling wines as we know them is Dom Pérignon (1683 – 1715), a Benedictine monk, and cellarmaster of the abbey of Saint Pierre at Hautviller, in the heart of the Champagne departement in France. Today this enjoyable beverage is highly regarded everywhere.

This special seminar shows you how a wine is turned into a noble champagne. We will train your personal tasting experience, we will show by means of representative tasting samples the different production methods of sparkling wines, as well as the different qualities.

Furthermore, we will discuss amongst the participants how to match sparkling wines with food, what is the correct serving temperature, and whether you should store sparkling wines for any length of time.

Current seminars "All that sparkles"

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At a glance

- The history of champagne
- Production methods
- Quality is bred
- Perlé wine
- nine top quality sparkling wines
- Food tasting
- Dessert and champagne
- Seminar documentation
- Mineral water in the seminar room

Seminar Brochure

Taking part

Participants:

Beginners and wine lovers

Dates: see below

always from 9a.m. to 4.30p.m.

Seminar fee: 89,00 €

The number of participants is limited to 18 persons.

Your partner at IWI

Ellen Gatzmaga
Office IWI

Fon +49 2641 912 45 91

Fax +49 2641 912 45 92

E-Mail: egatzmaga@iwi-edu.de