This document provides information about an upcoming sommelier course, including details about the structure of the course, qualifications and career opportunities for sommeliers, wine service techniques, and cellar management best practices. The 3-part course will cover topics such as viticulture, winemaking, tasting wines from around the world, and wine and food pairing. Graduates will be eligible for industry jobs or can further develop their skills through additional tastings and competitions. Proper wine service and storage are also emphasized.
This presentation provides basic knowledge on wine, such as (1) Classifications of Wine, (2) Wine Production, (3) Grapes, (4) Wine Terms; (5) Quality Control, and (6) Quiz
WINE UP WINE GUIDE 2016 – BEST SPANISH WINES & DISTILLED -Annual Edition-Joaquín Parra Wine UP
The guide publishes 1039 wines and distillates from 250 bodegas, although
many more are tasted, but as I mentioned before I think there are wines that
would be no benefit to anyone to publish (for their low rating).
In this edition, I am finally publishing a guide of single-variety wines. It was my
intention to do this from the very beginning, I had the information, but as I
have said, I prefer to take it step by step.
In the 100x100 single-variety section there are almost 600 wines and 56
different varieties. Can you guess which is the most abundant? Yes, of course,
the Queen of Spain is none other than the TEMPRANILLO.
With respect to the total number of wines tasted in the guide, of the 1039
wines, the average rating is 90.47 points and €12.68 is the average price.
For sure there will be those that say that the average score is high, lucky for
me as a taster and those who accompanied me, but, as a whole wineries only
send their most representative wines, those of the best quality, something we
welcome as, from my point of view, the best guide is not one that has the most
wines, but that which has the best price/quality wines. I doubt that anyone
buys a wine guide to choose a table wine in a supermarket, although some
supermarkets sell making reference to a certain wine guide.
I have tasted wines from 60 denominations and IGP´s and also included some
international wines and distillates. I won´t (at least not now) make a distinction
between the denominations of origin and their ratings, but it would be very
interesting.
The guide is also about wineries and denominations of origin, and there is a
directory of more than 3,200 bodegas and over 120 quality labels.
About the wines tasted: 71 sparkling, 258 whites and 570 reds. The rest are
rosé, sweet, fortified wines and distillates. There has been a significant
increase in fortified wines, showing that things are finally on the move in the
exciting sherries from Jerez (and Montilla).
Of the white wines tasted we have differentiated between young wines,
barrel-fermented wines and crianzas. It is interesting that the average score of
the young whites is 89.63 points with an average sale price of €6.72 whilst
those that are aged in oak cost an average €15.75 and have achieved an
average rating of 91.51 points
This presentation provides basic knowledge on wine, such as (1) Classifications of Wine, (2) Wine Production, (3) Grapes, (4) Wine Terms; (5) Quality Control, and (6) Quiz
WINE UP WINE GUIDE 2016 – BEST SPANISH WINES & DISTILLED -Annual Edition-Joaquín Parra Wine UP
The guide publishes 1039 wines and distillates from 250 bodegas, although
many more are tasted, but as I mentioned before I think there are wines that
would be no benefit to anyone to publish (for their low rating).
In this edition, I am finally publishing a guide of single-variety wines. It was my
intention to do this from the very beginning, I had the information, but as I
have said, I prefer to take it step by step.
In the 100x100 single-variety section there are almost 600 wines and 56
different varieties. Can you guess which is the most abundant? Yes, of course,
the Queen of Spain is none other than the TEMPRANILLO.
With respect to the total number of wines tasted in the guide, of the 1039
wines, the average rating is 90.47 points and €12.68 is the average price.
For sure there will be those that say that the average score is high, lucky for
me as a taster and those who accompanied me, but, as a whole wineries only
send their most representative wines, those of the best quality, something we
welcome as, from my point of view, the best guide is not one that has the most
wines, but that which has the best price/quality wines. I doubt that anyone
buys a wine guide to choose a table wine in a supermarket, although some
supermarkets sell making reference to a certain wine guide.
I have tasted wines from 60 denominations and IGP´s and also included some
international wines and distillates. I won´t (at least not now) make a distinction
between the denominations of origin and their ratings, but it would be very
interesting.
The guide is also about wineries and denominations of origin, and there is a
directory of more than 3,200 bodegas and over 120 quality labels.
About the wines tasted: 71 sparkling, 258 whites and 570 reds. The rest are
rosé, sweet, fortified wines and distillates. There has been a significant
increase in fortified wines, showing that things are finally on the move in the
exciting sherries from Jerez (and Montilla).
Of the white wines tasted we have differentiated between young wines,
barrel-fermented wines and crianzas. It is interesting that the average score of
the young whites is 89.63 points with an average sale price of €6.72 whilst
those that are aged in oak cost an average €15.75 and have achieved an
average rating of 91.51 points
Restaurant Wine & Spirits Service: The Basics Ben Booth
My colleagues don't have a lot of time to learn the basics of wine service, so I wrote them a simple, easy to understand guide. To give a bit of ownership, all the images are of them and the restaurant.
The complete guide_to_making_your_own_wineYewsat Lusat
A complete guide to making wine from citrus, flowers, Ribena, what utensil to use, fermentation process, sterilization, maturing, extraction tutorial, and many more.
Whether using Armagnac to replace a bourbon base or a rum base, or coming up with an original cocktail recipe, bartenders from London to New York and San Francisco are embracing French Brandies on their cocktails menus. This long overdue trend is not likely to change. Riding that wave is Armagnac, having lived in the shadow of it’s better-funded neighbor further north, Armagnac is finally having its moment in the spotlight.
The original craft spirit, steeped in a history that dates back over 700 years and flavored by the characters that can only be found in Gascony; a sip of Armagnac recalls secret cellars, the bravery of the 3 musketeers, French berets and a character as unique as the people that pour their heart and soul into producing it.
Join May Matta-Aliah, Armagnac Ambassador, and Doug Miller, Associate Professor
of Hospitality and Service Management at The Culinary Institute of America as they walk you through the range of grape varieties used, the importance of the proprietary distillation method used in the region and the influence of the local oak used for maturation.
You will also have a chance to taste a “Blanche”, an un-aged Armagnac, along with some older blends, both pure and in cocktails, to gain a full appreciation of the history as well as the current trends shaping the current Armagnac industry today.
Students, digital devices and success - Andreas Schleicher - 27 May 2024..pptxEduSkills OECD
Andreas Schleicher presents at the OECD webinar ‘Digital devices in schools: detrimental distraction or secret to success?’ on 27 May 2024. The presentation was based on findings from PISA 2022 results and the webinar helped launch the PISA in Focus ‘Managing screen time: How to protect and equip students against distraction’ https://www.oecd-ilibrary.org/education/managing-screen-time_7c225af4-en and the OECD Education Policy Perspective ‘Students, digital devices and success’ can be found here - https://oe.cd/il/5yV
2024.06.01 Introducing a competency framework for languag learning materials ...Sandy Millin
http://sandymillin.wordpress.com/iateflwebinar2024
Published classroom materials form the basis of syllabuses, drive teacher professional development, and have a potentially huge influence on learners, teachers and education systems. All teachers also create their own materials, whether a few sentences on a blackboard, a highly-structured fully-realised online course, or anything in between. Despite this, the knowledge and skills needed to create effective language learning materials are rarely part of teacher training, and are mostly learnt by trial and error.
Knowledge and skills frameworks, generally called competency frameworks, for ELT teachers, trainers and managers have existed for a few years now. However, until I created one for my MA dissertation, there wasn’t one drawing together what we need to know and do to be able to effectively produce language learning materials.
This webinar will introduce you to my framework, highlighting the key competencies I identified from my research. It will also show how anybody involved in language teaching (any language, not just English!), teacher training, managing schools or developing language learning materials can benefit from using the framework.
How to Create Map Views in the Odoo 17 ERPCeline George
The map views are useful for providing a geographical representation of data. They allow users to visualize and analyze the data in a more intuitive manner.
How to Split Bills in the Odoo 17 POS ModuleCeline George
Bills have a main role in point of sale procedure. It will help to track sales, handling payments and giving receipts to customers. Bill splitting also has an important role in POS. For example, If some friends come together for dinner and if they want to divide the bill then it is possible by POS bill splitting. This slide will show how to split bills in odoo 17 POS.
Palestine last event orientationfvgnh .pptxRaedMohamed3
An EFL lesson about the current events in Palestine. It is intended to be for intermediate students who wish to increase their listening skills through a short lesson in power point.
Instructions for Submissions thorugh G- Classroom.pptxJheel Barad
This presentation provides a briefing on how to upload submissions and documents in Google Classroom. It was prepared as part of an orientation for new Sainik School in-service teacher trainees. As a training officer, my goal is to ensure that you are comfortable and proficient with this essential tool for managing assignments and fostering student engagement.
Read| The latest issue of The Challenger is here! We are thrilled to announce that our school paper has qualified for the NATIONAL SCHOOLS PRESS CONFERENCE (NSPC) 2024. Thank you for your unwavering support and trust. Dive into the stories that made us stand out!
1. WELCOME TO THE SOMMELIER COURSE!
We are delighted that you have chosen the UK Sommelier Association to start the
journey in the beautiful world of wine!
We will be publishing pictures of the bottle of wine we will taste each evening on
Facebook Twitter & Instagram.
So please do not forget to follow us on:
UK Sommelier Association
@ UKSommeliers
uksommelier
2. ASSOCIAZIONE ITALIANA SOMMELIER
The Italian Sommelier Association (AIS), was founded on July 7th 1965
by Jean Valenti, a Sommelier of French origin.
Currently, the AIS has 50,000 members, the largest in the world,
continuously growing with the opening of branches around the world,
including Santo Domingo, Munich, Los Angeles, Tokyo, Shanghai,
Beijing, Guangzhou, Rostov and London.
12. SOMMELIER TASKS
- MANAGE THE WINE CELLAR
- SELECT WINES WITHIN YOUR BUDGET
- CREATE/ MANAGE THE WINE LIST
- GOOD RELATIONSHIP WITH SUPPLIER
- GOOD RELATIONSHIP WITH CUSTOMERS
- WORK ALONGSIDE KITCHEN STAFF
- CHOOSE WINES FOR THE SET MENU
- WINE SERVICE
15. - Courtesy and politeness– Remember that restaurants are public places
- Clarity with descriptions– Do not be too technical
- Verbal and gestural correctness– Be mild mannered
- Elegance in execution– Control your movements
- No theatrical mannerisms– No need to be flamboyant
- Multilingual skills– French and Italian would be advantageous
- Curiosity– Be eager to learn as much as possible
- Desire to be up to date– Be aware of developments and news
- Psychological instinct– Remember, you deal with people
- Basic cultural knowledge– Be able to entertain and engage with the
customer
16. - Detailed enogastronomical culture – Be knowledgeable in your field
- Inventory and revenue skills – Be capable of cellar management
- Basic information technology skills – Be able to use the computer
- Managerial skills – You are working in a complex environment
- Good initiative – Be able to make decisions
- Team player – Remember that you have to cooperate with co-workers
- Service knowledge – Be impeccable during service
- Punctuality – Be precise and on time
- Self-control – Think before acting
- Personal hygiene – Be well groomed
- Professional ethics – Be an exemplary Sommelier
18. SERVICE TEMPERATURE
SWEET AND DRY SPARKLING 6/8°
DRY WHITES YOUNG AND FRUITY 8/10°
AROMATIC DRY WHITES - OFF/MEDIUM DRY - ROSE’ 10/12°
SWEET AND FORTIFIED WHITES 12/14°
FULL BODY AND AGED WHITES 12/14°
LIGHT REDS, DELICATE AND FRUITY, LOW TANNINS 14/16°
RED WINES CARBONIC MACERATION 14/16°
SWEET AND FORTIFIED REDS 16/18°
MEDIUM BODY REDS WITH MEDIUM TANNINS 16/18°
LONG AGED FULL BODY, ROBUST REDS 18/20°
35. TASTEVIN
The saucer-like cups were originally created by Burgundian winemakers to
enable them to judge the clarity and colour of wine that was stored in dim,
candle-lit wine cellars. Regular wine glasses were too deep to allow for
accurate judging of the wine's colour in such faint light.
Tastevins are designed with a shiny faceted inner surface. The bottom of the
cup is convex in shape. The facets, convex bottom, and the shiny inner surface
catch as much available light as possible, reflecting it throughout the wine in
the cup, making it possible to see through the wine.
95. TAKE THE BOTTLE FROM THE ICE BUCKET, DRY IT AND
PLACE IT ON THE SERVICE TABLE (GUERIDON)
REMOVE FOIL
96. OPEN A SPARKLING WINE
-KEEP THE THUMB ON THE TOP
-TWIST THE WIRE TO OPEN THE CAGE
-REMOVE THE MUZZLE (CAGE-MUSELET). BE SURE TO KEEP THE THUMB ON THE TOP
OF THE CORK
-WITH THE FINGERS HOLD FIRMLY THE CORK AND THE NECK
-GRIP THE BASE OF THE BOTTLE WITH THE OTHER HAND
97. -HOLD THE BOTTLE AT 45 DEGREES AND SLOWLY TWIST THE BOTTLE OFF THE
CORK
-KEEP THE BOTTLE AWAY FROM CUSTOMERS
-EASE OUT THE CORK WHILE TWISTING AND AVOID THE “POP”. WE SHOULD
HEAR A WHISPER-SOFT “PFFT” RATHER THAN A BIG POP
-KEEPING THE BOTTLE AT AN ANGLE HELPS AVOID A GEYSER OF FOAM, BECAUSE
A LARGER SURFACE AREA WITHIN THE BOTTLE MINIMIZES BUBBLING