‘Taste of wine’ – book your place now
Have you ever wondered why wine tastes the way it does? Are you the kind of person who knows what kind of wine you like but can’t quite put your finger on why? And do you sometimes feel nervous when you’re ordering wine in restaurants and always plump for the second least expensive wine on the list? If the answer to any of these questions is “yes” then The Taste of Wine could be for you.
A beginner’s course taught by MMI’s Head of Wines Tony Dodds, The Taste of Wine will give students a thorough grounding in the basics of wine tasting in a relaxed, informal environment. Students will get to understand (and taste) the factors that give wines their distinctive characters and on the way they will learn how to tell a Chablis from a Chilean Chardonnay or a red Bordeaux from an Aussie Shiraz.
There will be six sessions (see below), each covering a different influence on the taste of wine and each including several wines to taste. The first two sessions were fully booked so reserve your place today.
When: Commenced Monday 11th July 2011 (see below for further dates)
Time: 7:30 – 9.00 pm – PLEASE NOTE AUGUST SESSIONS START AT 8pm
Where: Oeno, The Westin, Dubai
Price: AED 110 per person (inclusive of wine)
Restaurant reservation: Telephone +97145117321 or email email@example.com
1. Taste – A look at the basic taste components of wine and how to taste them: from acidity to sweetness, from tannins to alcohol. Monday 11th July 2011 (fully booked)
2. Grapes – There are hundreds of grape varieties used to make the wine you buy and each has something different to offer. This session will look at some of the most popular varieties and their characteristic flavours. Monday 18th July 2011 (fully booked)
3. Place – What makes a Sauvignon Blanc from the Loire Valley taste different from a Sauvignon Blanc from New Zealand, Why is a Californian Cabernet Sauvignon not the same as one from Bordeaux? Monday 1st August 2011
4. Oak – Oak barrels are a vital weapon in a winemaker’s armoury and when carefully used they add texture, flavour and depth to wines. But not all wines use oak well and many don’t use it at all – learn how to spot the difference. Monday 8th August 2011
5. Young or old – Most wines today are consumed while they are still young, although one of the joys of wine is seeing how it evolves over time. But what difference does age make to a wine’s taste and which wines are worth keeping? Monday 5th September 2011
6. Wine with food – What we eat with our wine can have an enormous effect on how it tastes in ways that can be both pleasurable and unpleasant. This session will look at the basics of food and wine matching. Monday 12th September 2011
Trendy and accessible, Oeno is an impressive bar that caters for a wide range of clientele. The space is narrow and high, divided into two levels with an impressive and elegant stainless steel and glass stairway that leads to the upper floor. To one side of the bar is a glass walled anteroom dedicated to guided wine tasting through the extensive selection of wines available. Directly opposite is a cold room displaying a dazzling array of cheeses ranging from the well known Roquefort and Cheddars to soft goat’s cheeses flavored with lavender and juniper berries, washed rinds, blue moulds, parmesans and pecorinos, originating from across continents. Oeno also features a handsome selection of hand rolled cigars originating from Cuba and other Caribbean islands, which could make for an elegant evening when paired with one of our Cognac or single malt Scotch selections.
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