Four Day Course
The four day course is delivered on a week day evening, over 4 consecutive weeks. Each session is 3 hours in length and runs from 7pm until 10pm. Total teaching time of 12 hours.
The theoretical parts of the lessons will be split up by tasting some of the best examples of low intervention wines. We will invite winemakers and other knowledgeable guests to 2 of the sessions in order to give deeper insights into farming and winemaking.
There will be around 5 wines tasted in each lesson - the focus of tasting is on trying to understand and discuss how viticulture and wine making have impacted the style, rather than creating a list of flavours.
The four day course is suitable for anyone with a serious interest in learning about the production of wines through natural methods.
We welcome participants with a range of levels of knowledge, whether it is through working in the industry or because you enjoy drinking good wines!
The course is based on three key sections:
History of farming (how have farming methods evolved through the centuries?)
Aspects of conventional, organic and biodynamic farming
Biodynamic preparations (what are they, how are they prepared & applied, how do they work?)
Aspects of farming naturally (other key features of farming in tune with nature)
Grape growing environment - terroir, soil, climate, geography
Natural yeasts (where do they come from and how do they affect the wine?)
Fermentation (how does spontaneous fermentation work?)
Red, white, rose and skin macerated wine production
Fermentation vessels (why are different fermentation vessels used and how do they impact the taste of the wine?)
Wine additives (what are some of the most common additives and why are they used?)
Characteristics of wine (texture, acid, tannin, sugar, alcohol - achieving the balance)
How to describe what you are tasting
Ways to determine how a wine is made from its taste (what are noticeable features of a wine that can help identify where or how it is made?)
How farming decisions may have affected wine style