Harald Wiesmann, the personable Restaurant Manager and Sommelier of the Kayuputi at The St. Regis Bali Resort is preparing to lead a small group of fortunate wine aficionados on an exciting tour of the world of wine. Wiesmann will contact a three-day introductory course on wine April 16-18, 2009 at The St. Regis Bali Resort.
Prior to his most recent appointment at St. Regis Wiesmann's 30-year career in hospitality stretches back to the early 1970s where he began working as an apprentice in Germany before becoming a Demi Chef de Rang at the Hotel Ritz in Paris in 1980. From there he moved to the Hotel Du Lac in Switzerland where he worked as the Maitre D'Hotel. Other positions brought him to distinguished hotels and restaurants in Bali, Switzerland, Austria, Germany, Italy and Luxembourg.
But Harald Weismann's chief love during his continuing culinary career remains the enjoyment and understanding of fine wine, an affection he is keen to share during the three-day course in Bali.Day 1 - 16 April 200910:00 a.m. - 1:00 p.m.
A walk through the three-day wine journey.
The history of wine and its role in human society.
White wine etiquette: Journey through the basic white wine service including ideal storage temperature, glass selection, proper bottle opening, gracious pouring, fine white wine service and white wine storage.
Questions & Answers01:00 p.m. - 2:30 p.m.
Lunch02:30 p.m. - 05:00 p.m.
Travel to the best wine regions in the world and discover the essence, variety and quality of white wine grapes.
The mysteries of value in and price of white wine
White wine tasting and the preparation wine review charts
Questions & Answers
White Wine Tasting: 6 wines served with hors' devoursDay 2 - 17 April 200910:00 a.m. -1:00 p.m.
The making of a Sommelier
Sharing the Experience of an award-winning Sommelier. Learn to make your own award wining wine list
Red wine etiquette and the mysteries of decantation of young and old wines
Questions & Answers01:00 p.m. -2:30 p.m.
Lunch2:30 p.m. - 5:00 p.m.
The best wine regions in the world
The essence, variety and quality of red wine grapes
The value mysteries of red wine
The world of red wine tasting
Create your own wine review charts
Which wine with what food? Combining Wagyu Beef Carpaccio marinated with Vanilla Oil paired with Shiraz Sake Bellini
Questions & Answers
Red Wine Tasting: 6 wines served with an international selection of CheeseDay 3 - 18 April 200910:00 a.m. - 1:00 p.m.
A review of effective wine service with additional service points
Witness the performance of a Champagne Sabrage
and discover the safe method of popping a Champagne cork.
The difference between sweet wine service and red/white wine service
Questions & Answers1:00 p.m. -2:30 p.m.
Lunch2:30 p.m. -5:00 p.m.
The fruity world of sweet wines from around the world
The sparkling and bubbly storm of Champagne
Questions & Answers
Tasting: 3 Champagnes and 2 sweet wines served with deli delights7:00 p.m. - 10:00 p.m.
Degustation dinner paired with wineWines Served During Course
White Wine for Tasting
Villa Antinori Bianco Toscana IGT, Italy 2007 - Trebbiano/Malvasia, Chardonnay, Pinot Bianco/ Pinot Grigio
Chablis, Louis Latour, Beaune, Yonne,
French 2007 - Chardonnay
Hugel, Riquewihr, South Alsace, French 2006 - Gewurztraminer
St. Hallett, Eden Valley, Barossa Valley, Australia 2008 - Riesling
Jackson Triggs, Niagara Peninsula, Ontario, Canada 2005 - Riesling
Kim Crawford, Marlborough, New Zealand 2008 - Sauvignon Blanc
Red Wine for Tasting
Cusumano, Sicillia, Italy 2005 - Nero dAvola, Cabernet Sauvignon & Merlot
Casalingo, Dominic Versace, Adelaide Plains, 2004 -Grenache, Shiraz & Sangiovese
Knappstein, Clare Valley, Australia 2006 - Cabernet Sauvignon & Merlot
Villa Antinori Rosso, Tuscany IGT, Italy 2004 - Sangiovese, Cabernet Sauvignon, Merlot & Syrah
Mount Langhi Ghiran, Blue Label, The Grampians, Victoria, Australia 2005 - Shiraz
Meritage, Jackson Triggs, Niagara Peninsula, Ontario, Canada 2005 - Cabernet Sauvignon, Merlot & Cabernet Franc
Champagne for Tasting
Krug, Grande Cuv้e, Reims - Pinot Noir, Pinot Meunieres & Chardonnay
Compte De Champagne Brut Rose, Taittinger, Reims 2002 - Chardonnay, Pinot Noir & Pinot Meunier
Taittinger Reserve Brut, Reims - Chardonnay, Pinot Noir & Pinot Meunier
Sweet Wine for Tasting
Chateau de Rolland, Sauternes, Bordeaux, French 2002 - Semillon & Sauvignon Blanc
Hardys Pathaway, Late Harvest, Mc Laren Vale, Australia 2006 - Riesling
Wines for the Final Evening Degustation Menu
Devil's Liar Estate Vintage, Margaret River, Australia 2007 - Chardonnay
Domaine Schlumberger, Grand Cru Saering 2006 - Riesling
Condrieux, Chateau D'Ampuis, Guigal, Ampuis 2005 - Viognier
Cervaro Della Sala, Antinori, Umbria IGT, Italy 2006 - Chardonnay & Grechetto
Penfolds Bin 707, Coonawarra, Barossa Valley, Australia 2005 - Cabernet Sauvignon
Don Melchor, Concha Y Toro, Maipo Valley, Chile 2005 - Cabernet Sauvignon
Chateau Montrose, 2nd Grand Cru Classe, St. Estephe, French 1990 - Cabernet Sauvignon, Merlot & Cabernet Franc
Chateau Cheval Blanc, Grand Cru Classe A, St. Emilion, French 1990 - Cabernet Franc, Merlot & Malbec
Cesari Passito Colle del Re, Umberto Cesari, Emilia Romagna DOCG, Italy 2003 - Albana
Cordon Cut, Mount Horrocks, Auburn, Clare Valley, Australia 2008 - Riesling
Cost of Course
3-Day Course with Degustation Dinner: Rp. 4.950.000 (US$442) Price is inclusive of 21% Government Tax and Service.
For more information and bookings telephone ++62-(0)361-3006114 or ++62-(0)81558100435.
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