The
Burgundy Wine
Institute
THE PROGRAM
BURGUNDY: INTENSIVE
(Arrival Sunday PM)
Sunday
PM INTRO
ARRIVAL
Introduction and presentation of the Program.
Informal tasting
before Welcome Dinner.
Monday
AM CLASS
SUBJECT: INTRODUCTION
The first of 3 intensive sessions in the Ecole des Vins professional facilities. Expositions on the Geography and
Geology of Burgundy, on vineyard techniques and Burgundian grape varieties;
on Climate and Vintage; on Vinification and Aging; on the Appellation Contrôlée
regulations and labeling requirements in Burgundy; on the fundamentals of
tasting (methods, techniques, vocabulary, analytic control). Restaurant lunch with commented table tasting.
PM FIELD
SUBJECT: ORIENTATION
Orientation drive through the Cote d’Or wine villages, with commentary on the geology of the
vineyards, AOC distinctions and ‘Terroir’.
Commented tasting: Cote de
Beaune vs. Cote de Nuits.
Tuesday
AM and PM CLASS
SUBJECT: TASTING METHODS
A full day of intensive training in
tasting in the Ecole des Vins professional facilities. In depth analysis of
Burgundy wines from the various regions--Chablis, Auxerrois, Cote de Beaune,
Cote de Nuits, Cote Chalonnaise, Maconais-- from the BIVB tasting cellar.
Numerous practical exercises. The bases
of analysis, methods and techniques illustrated by commented tastings over a
wide range of wines.
Restaurant lunch with commented tasting.
Wednesday
AM FIELD
SUBJECT: COURTIER
This morning we’ll accompany a professional
courtier on his rounds. As opposed to the tasting finished wines, the
courtier’s job is to taste wine at the earliest stage possible, in order to
make recommendations to negociant houses about vintage quality and
individual lots of wine available for purchase. In contrast to the
controlled and organized tasting of the previous days’ classes, today we
enter the real world and put our new skills to the test. We also pick up
some techniques for analyzing young wines in the barrel from professionals
whose livelihood depends on their tasting ability.
Picnic lunch in the
vines.
PM FIELD
SUBJECT: NEGOCIANT
The courtier acts as a liaison between
the grape farmer and the negociant. This afternoon we will look at what
becomes of the wine that a courtier arranges for a negociant to buy. The
negociants are the big houses that control the Burgundy wine market and who
have the capacity to sell all around the world. We’ll have a close look at
how that system operates, and how large volumes of wine are produced from
small individual lots.
Cellar tasting.
Thursday
AM FIELD
SUBJECT: SOMMELIER
We’ll spend the morning with a master
sommelier in the restaurant where we will have lunch. We will look at the
sommelier’s role in matching wine with food; and also their skill in
choosing wine that will please each client. From the client’s point of
view, we’ll learn how best to make use of the sommelier’s knowledge. And
we’ll see how best to handle a problem bottle. We’ll discuss our lunch menu
and the proposed wines, before sitting down to a commented tasting over
lunch.
PM FIELD
SUBJECT: BARREL MAKER
We’ll visit the production facility of one of the foremost
‘tonneliers’ in France to see the importance of oak in aging wine.
This ancient and complex craft is visually stunning. At the same time, to
see first-hand the raw materials, the techniques and the expertise involved
in barrel production gives us the opportunity to examine oak as an element
in wine.
Commented tasting: Oak and Wine.
Friday
AM FIELD
SUBJECT: SMALL DOMAIN
We’ll walk the vineyards and visit the
winery of a small domain. These are often husband and wife teams who
oversee every aspect of wine production (from planting, working the
vineyards, harvesting, vinification, aging, bottling, as well as the
business side of selling and accountancy.) It is a labor-intensive life,
but for many, a passionate one. The best producers are perfectionists who
appreciate a knowledgeable client.
Cellar tasting. Restaurant lunch.
PM FIELD
SUBJECT: THE NEW NEGOCIANT
The ‘new negociant’ is a
revolutionary structure that allows ambitious small domains to add to their
production in situations where purchasing vineyards is not possible. Many
of the most talented producers today started with a small stake of vines
inherited from their families, and have ‘rented’ additional vineyards to
increase their volume and perhaps to add a prestigious wine to their list.
This structure is the future for quality production in Burgundy. We’ll look
closely at one of these domains to understand the evolution of the market
for quality Burgundy.
Cellar tasting.
EVENING
Grand Cru tasting.
Distribution of Diplomas.
Farewell dinner.
This curriculum is meant as a guide only, and is subject to change.
©2007 SARL Elden.
All Rights Reserved