WINE TRIP COURSES

WINE TRIP COURSES

WINE TRIP COURSES

Explore the wines of the Veneto, Italy’s most important Region for DOC and DOCG wine production. The Standard Lesson might be part of the Day and Half-Day Trips.

Tour 1. Tasting the Wines of the Veneto Length: 2 ½ hours, including lunch. Venue: A restaurant or osteria in the city or a winery in the Verona area. The Wines of the Veneto: Prosecco or another wine of the winery, Soave, Valpolicella, Amarone.

Tour 2. The Veneto Wine Experience Length: 3 ½ to 4hours, including lunch. As above but also incorporating a tour of the winery and an expanded lesson on matching wine with food.

The Wines of the Veneto: Clients will be given an introduction to the principal vineyard zones of the Veneto, discussing what makes these areas unique.

They will be told about the main indigenous grape varieties used in the wines, as well as being given a description of how the wines are made, including appassimento - the process that makes Amarone wine special.

How to taste wines: The tasting of 4 wines (sparkling Prosecco; crisp, dry white Soave; fruity and fragrant Valpolicella; and rich, full-bodied Amarone) will be conducted by a wine trade professional. Clients will learn what the aspect, fragrance and flavor tell us about a wine’s quality, grape varieties and age. We will examine both technical and descriptive tasting vocabulary, fundamental for creating a memory bank that will help the consumer make future decisions about the wine he or she buys and drinks.

Matching Wines with food: The clients will be able to experience how matching a wine with different foods affects one’s perception of a wine’s flavor. Then, over lunch, they can put their tasting skills into practice and share their sensory sensations. The tutor will offer to answer additional questions and continue the talk about abbinamento.

….”The two things that "amazed" my group most were these. The first was that two such different wines (Valpolicella and Amarone) could be made from the same grape varieties and come from the same area. And the second was the change in the flavor of a wine that food makes. Patricia asked us to taste the Valpolicella and really think about how to describe it. She then offered us a small piece of neutral cheese. After we had eaten the cheese she asked to taste the Valpolicella again. As if by magic the flavor blossomed on the palate. How did this happened? It was caused by the proteins in the cheese combining with the proteins in the wine and results in rounder, softer flavors”. (Michael B.)

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