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The program of An Understanding of Wine offers lessons on debunking common wine myths, analyzing tasting methods, and deciphering wine labels and language.
Wine critic, journalist, writer, consultant to Her Majesty the Queen of Great Britain Jancis Robinson launches her wine training course.
Tasting more than 10,000 wines a year, Jancis Robinson draws on the knowledge she has gained over 45 years of her career, as she became the first person to pass the Master of Wine (MW) exams without being involved in wine trading. Jancis runs a weekly wine column for the Financial Times and co-authored several world-famous wine books, including The World Atlas of Wine and The Oxford Companion to Wine. Robinson has been awarded the Order of the British Empire for her work in the wine industry. She is a wine adviser to Her Majesty the Queen of Great Britain and the only wine writer to be inducted into the James Beard Cookbook Hall of Fame.
The course “An Understanding Wine” consists of 25 video lessons lasting 5 hours.
Robinson says an interview with Domaine Dujac winemakers Jeremy Seysses and Diana Snowden Seysses was a very important and valuable moment during the filming of the course. According to the author of the training course, she gained more from communicating with them than just understanding the process of their winemaking. “I learnt from Jeremy that biodynamic wine producers like him can order cow horns via the internet,” says Jancis Robinson.
Robinson jokes that her favourite part of the production process at Domaine Dujac was the picnics in sunny Burgundy during the 2021 harvest.
The author of the course says that it is important for her that the participants of the program learn from her understanding of “the importance of developing your own taste in wine rather than being swayed by someone you know who sets themselves up as a bit of an expert.”
“I don’t tell anyone what to like in the course but give them the tools for learning more,” emphasizes Jancis Robinson.
The course schedule can be viewed here.
* The James Beard Cookbook Hall of Fame recognizes books that have influenced our perception of cooking and authors who have the ability to convey their gastronomic vision through the printed word. The first cookbook was inducted into the Hall of Fame in 1977.
Source: thedrinksbusiness.com, bbcmaestro.com
Photo: thedrinksbusiness.com, glossary.wein.plus/robinson-jancis