The Better Taster
Seminar Format
What It's About
In just one day, experience an improvement in your sense of taste and gain valuable insights into quality differences, production methods, growing regions, traditions, and table culture.
You will train your senses using wine, cheese, bread, and cold-pressed olive oil as examples, and expand your knowledge through excursions. You will learn to recognize subtle differences and apply them to enhance your enjoyment. Answers to supermarket vs. specialist retailer, sustainability - what makes organic different? Delicacy vs. mass product, and much more. An educational experience with an enjoyment factor.
Objectives
Participants will gain an overview of wine cultivation methods and production. Conveyed compactly, comprehensibly, and understandably. The seminar includes both theory and the tasting of the most important wine styles.
In the tasting module, you will learn how to refine your sense of taste. You will practice categorizing and naming aromatic components with different wines. The connections between smelling, tasting, and the development of aromas and flavors for harmony with food will be demonstrated.
Content
- Key Growing Regions
- Excursion: Physiology of the Plant
- Excursion to the Most Important Olive Varieties
- Production Methods for Extra Virgin Olive Oil
- The Mystery of “Good” Olive Oil – What’s Behind Extra Virgin & Co.
- Sensory Tasting of Extra Virgin Olive Oils of the Most Important Styles in Comparison
- What are the Specifics for Retail and Gastronomy
- Storage
- Practical Tips for Use as an Aroma Component in World Cuisine
Target audience
Participants will gain an overview of wine cultivation methods and production. Conveyed compactly, comprehensibly, and understandably. The seminar includes both theory and the tasting of the most important wine styles.
In the tasting module, you will learn how to refine your sense of taste. You will practice categorizing and naming aromatic components with different wines. The connections between smelling, tasting, and the development of aromas and flavors for harmony with food will be demonstrated.