Are you a fan of fizz, keen to venture out into the wider world of sparkling wines, but unsure where to start?
Well, bubbleheads rejoice! More and more world-class fizz is being made outside Champagne – and while our host, the ebullient master of wine Anne Krebiehl, would swear allegiance to that region any day, she is equally enthused by the vast advances being made in a world now effervescent with excellent bottles in all four corners of the globe.
Guided by our intrepid host, our journey will see us head first to Tasmania, home to world-class Chardonnay and Pinot Noir and some increasingly fine fizz. We will remain in the Southern Hemisphere to taste one of South Africa’s very best Blanc de Blancs, before making our way north to the California coast for a taste of methode champenoise by way of the Santa Rita Hills.
We return to Europe for a comparison of two of Italy’s finest metodo classico styles hailing from brisk Alpine heights and glacial moraines, before we explore an outstanding fizz project from Weinviertel in Austria, pay a brief visit to Catalonia, and check out an outstanding prestige cuvée from our very own sceptered isle in the form of Nyetimber’s highly trumpeted (and highly priced) 1086.
Join Anne for a fizzing soirée in this unmissable opportunity to get to grips with the breadth and diversity of today’s sparkling wine scene.
The wines we will be tasting:
Jansz, Late Disgorged Vintage Cuvée, Tasmania, Australia 2013
Pieter Ferreira, Blanc de Blancs Cap Classique, Western Cape, South Africa 2016
Sea Smoke, Sea Spray, Santa Rita Hills, USA 2016
Fratelli Lunelli Ferrari ‘Giulio Ferrari’ Riserva del Fondatore Metodo Classico, Trentino-Alto Adige, Italy 2009
Ca’ del Bosco, Cuvée Annamaria Clementi, Franciacorta DOG, Italy 2014
Gramona, Celler Batlle Gran Reserva Brut, Catalonia, Spain 2011
Ebner-Ebenauer, Blanc de Blancs, Weinviertal, Austria 2015
Nyetimber, ‘1086’ Prestige Cuvée, Sussex, England 2010
Tuesday 6th June
St James’s Room
18:30 Welcome Drink
19:00 Masterclass starts
20:30 Masterclass ends
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