MASTER-CLASSES, TASTINGS AND LECTURES AROUND THE WINE
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The impact of sweet, acidic, salted and spicy food on the red wine savours
Discover the different groups of aromas (primary: fresh fruit, secondary: vanilla, butter, tertiary: earth, leather) through the tasting of 3-4 red wines.
Discover the different groups of aromas (primary : fresh fruit ; secondary: brioche; tertiary : honey, orange peel) through the tasting of 3-4 white wines