1) Oenology 1
The composition of a bunch of grapes; composition of the must, main vinification systems (white-red); alcoholic fermentation and malolactic fermentation.

2) Wine tasting techniques
Rules of conduct and service; appropriate instruments; optimum temperatures; tasting phases: visual exam, olfactory and taste analysis

3) National Oenography
Main production areas, grape varieties and denominations

4) Food and wine pairing I : simple food
Pairing technique:
organoleptic analysis of a wine in order to pair it with a food  
organoleptic analysis of a food in order to pair it with a wine
observation of the visual graph for the practical test and conclusions

5) OenologyII
Analysis of the components in wine in function of the tasting technique

6) Special wines I
Natural spumanti, classic method and charmat;

7) Special wines II
Sweet wines; aromatic wines; raisin wines

8) Food and wine pairing II
Wine tasting in order to apply the techniques of food and wine pairing.
organoleptic analysis of a spumante wine for food pairing
organoleptic analysis of a white wine for food pairing
organoleptic analysis of a red wine for food pairing
organoleptic analysis of a food and visualization of the tests carried out with the three different types of wine

9) Food and wine pairing: starters

Recipe n° 1: TARTRA’ with cream cheese sauce (crescenza cheese)
Pairing with two wines.

Recipe n° 2: TIMBALLE OF BACCALA’ (salt cod) WITH POTATOES, BROAD BEANS, OLVES AND TOMATOES
Paired with two wines.

10) Food and wine pairing: first course

Recipe n. 1: SHORT PASTA WITH SAUSAGE AND MUSHROOM SAUCE
Pairing with two wines.

Recipe n. 2: RISOTTO WITH FONDUE
Pairing with two wines.

11) Food and wine pairing: fish

Recipe n. 1: FILLET OF SOLE “ALLA SALENTINA”
Pairing with two wines.

Recipe n. 2: TUNA “ALLA MARINARA”
Pairing with two wines. 

12) Food and wine pairing: meat

Recipe n. 1: LOIN OF LAMB WITH AROMATIC HERBS
Pairing with two wines.

Recipe n. 2: SHANK OF BEEF BRAISED IN RED WINE
Pairing with two wines.

13) Food and wine pairing: cheese

Cheese n. 1MADE FROM COW’S MILK
Pairing with two wines.

Cheese n. 2  MADE FROM SHEEP MILK
Pairing with two wines.

14) Food and wine pairing: desserts

Recipe n. 1:  BLANCMANGE SERVED WITH A PEAR SAUCE
Pairing with two wines.                                    

Recipe n. 2: A COLD ZABAIONE OF MOSCATO AND AMARETTI BISCUITS SERVED WITH A GIANDUJA SAUCE
Pairing with two wines.

PRICES

The costs for this Course, which has a duration of 7 days, include the Sommelier teacher, audiovisual support, teaching materials, ingredients and wines

The Course will take place over a two month period

The cost of the abovementioned programme is of € 300,00 per person

Optional lunch: € 18 per meal per person
Comprising of 3 courses with water and local wine, with a choice of either

1. starter, first course, dessert and coffee
2. starter, main course, dessert and coffee

Registration form

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