Friday, November 10, 2006
Appreciating Wines: See, Smell and Taste
Introduction
As we strive in today's hectic world, we may choose to engage in cooking, exercising, or tending to a lovely garden. All these things we love may not be vital, but they do make life richer and more fulfilling.
That's why wine lovers learn to taste. We know that the effort we put into understanding and appreciating wine adds an extra dimension to the basic daily routines of eating and drinking.
"It turns obligation into pleasure, a daily necessity into a celebration of life." (Thomas Matthews)
Course Objectives
The 8 hour course aims to help participants understand generally how the various types of wines in the world are produced, using different grapes to produce different styles. Participants will be engaged in a practical wine tasting session where they will also learn how to use their senses of sight, smell and taste to appreciate wines in general.
At the end of the course, participants are expected to:
Identify what wine is and how the various wines are made
Recognise that different grapes or varietals produce different styles of wines
Demonstrate how to taste wines
Apply the main components of sight, smell and taste
Have fun
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Who Should Attend
Anyone and everyone who wants to learn how to appreciate wines; adding that extra dimension to the basic routines of drinking.
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Course Outline
The course will cover the following topics:
What is wine?
Making wines using a formula
Different grapes, different character
The making of: red, white, sweet, fortified and sparkling wines
How to taste wines (the whole etiquette)
The significance of sight, smell and taste (Incorporated with a wine tasting session)
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Course Details
Duration 8 hours
Venue: Tourism Academy @ Sentosa
Fee: $160 (incl. GST)
(Tea-breaks are included but lunch is not provided)
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Trainer
JEREMY Sim
Having graduated from the renowned Le Cordon Bleu in Australia, where he majored in Gastronomy - the art and science of good eating. Jeremy is very into wining and dining.
Some of his distinctive achievements include winning the SHATEC Australian Wine Education Awards (SAWEA) and the Food and Hotel Asia Salon Culinare (FHA) hot cooking category in 1999.
Jeremy has worked at the former Compass Rose Restaurant in the then Westin Stamford Hotel, Coachman Inn Restaurant and Booze Wine Shops in Singapore. He further enhanced his love for food when he worked at the Grange restaurant, under the guidance of Master Chef, Cheong Liew in Adelaide.
He has since been personally invited to show his skills and provide his insights e.g. during private dinners, radio interviews and hosting corporate wine appreciation sessions.
strange >>>> stranger >>>> strangest >>>> STRANGGLED! at
3:34 AM
