The holistics of wine hold elements of human culture, culinary, regional identity as well as the integrity of the plant, origin and human towards wholeness. Language as a descriptive element is another challenge to capture these extremely complex interrelationships of the product wine.
The content of the training courses does not differ between face-to-face and online training. All exams take place online and under the same conditions.
However, in presence you have the opportunity to taste significantly more wines, to compare their effects directly and to enjoy personal contact.
Online and presence can be combined per training module.
Description:
Wine is more than the sum of its parts! The holistic nature of wine contains elements of human culture, culinary art, regional identity as well as the integrity of the plant, origin and human being towards wholeness. Language as a descriptive element is another challenge to grasp these extremely complex interrelationships of the product wine. The only way to understand wine is to make it comprehensible in fractionating and qualifying ingredients. It is therefore necessary to name terroirs, consisting of climate, soil and the human factor, in their respective effectiveness and to define the influences on the wine product. The decision to ferment a juice in barrique or steel tank often arises from the winemaker's philosophy to show his terroir or to bring out "varietal typicity".
How does the soil shape the plant and thus the wine?
Which temperatures of the day/night differences can be recognised aromatically in the wine, for example?
Can soil really be tasted?
How great is the ultimate influence of the variety on the finished wine?
How do methods of reduction and oxidation shape the wine?
With these insights, we look forward to also exploring the world of human sensory perception in all its complexity with you in PAR® Master II.
Direction: Inge Mainzer
Co-lecturer: Martin Darting
Duration: 2 days from 9:00 a.m. to 5:00 p.m
Location: WINE SYSTEM AG, Daxa 8, 83112 Frasdorf
Fee: 1.198,00 € incl. VAT.
PAR® Master I attendance: 24.03.2023 I 25.03.2023
PAR® Master I attendance: 12.01.2024 I 13.01.2024
Inclusive benefits:
- theme-related wines
- Seminar documents
- Aroma samples
- Substance samples of various wine ingredients
- 2 x lunches
- 2 x daily catering and drinks
- 1 x overnight stay
- 1 x dinner
Contents:
Style-forming factors in the vineyard. How much terroir is in the wine. What influence does man have in cultivation? Is there a grape variety typicity?
From climate to aroma. Aroma-defining factors from cultivation and vinification and their derivation in sensory analysis.
Soil - decisive or overrated. How does the soil shape wine sensory analysis?
Minerality - myth or reality?... and what is it anyway?
Stylistics
This page was last modified at 28 September, 2022 at 12:12.
