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A Guided Tour of the World's Great Wines

A Three-Day Exploratory Journey of Fine Wine Led by Sommelier Harald Wiesmann April 16-18, 2009.

(4/6/2009) 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 2009

10:00 a.m. - 1:00 p.m.

• A walk through the three-day wine journey.

• Coffee Break

• 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 & Answers

01:00 p.m. - 2:30 p.m.

• Lunch

02:30 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

• Wine Auctions

• White wine tasting and the preparation wine review charts

• Questions & Answers

• White Wine Tasting: 6 wines served with hors' devours

Day 2 - 17 April 2009

10:00 a.m. -1:00 p.m.

• The making of a Sommelier

• Coffee Break

• 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 & Answers

01:00 p.m. -2:30 p.m.

• Lunch

2:30 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

• Wine Auctions

• 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 Cheese

Day 3 - 18 April 2009

10:00 a.m. - 1:00 p.m.

• A review of effective wine service with additional service points

• Coffee Break

• 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 & Answers

1:00 p.m. -2:30 p.m.

• Lunch

2:30 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 delights

7:00 p.m. - 10:00 p.m.

• Degustation dinner paired with wine

Wines 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 d’Avola, 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 Cuvιe, 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

Hardy’s Pathaway, Late Harvest, Mc Laren Vale, Australia 2006 - Riesling

Wines for the Final Evening Degustation Menu

White Wine

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

Red Wine

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

Sweet Wine

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.