[NSW] Champagne Workshops with Champagne Bureau Australia

With Australian’s consumption of Champagne ever increasing, now is the perfect time to learn more about the diversity of this category.

Join Sommeliers Australia and Champagne Bureau director John Noble as they present a series of educational Champagne workshops nationally.

The popular new format of the Champagne Bureau workshops will show a mix of six specially selected Champagne cuvees and focus on the key aspects of Champagne terroirs and production. Each session will focus on a single facet of Champagne and is an opportunity to drill down into the terroirs of the appellation, the grape varietals and vinification techniques used in the production of Champagne. You will also discover the most up to date information regarding the region’s implementation of sustainable practices and adaptations for a changing climate.

See below for the full workshop programme.

Please note: these workshops are available strictly for Sommeliers Australia members and professionals working in the wine and hospitality industry only. If you have any questions regarding the Champagne Bureau Workshops or your eligibility to attend, please do not hesitate to contact [email protected]

TICKETS:

⇒ Sommeliers Australia Members – $30 + booking fee per session / $75 + booking fee for a full day

• Champagne Bureau is kindly managing the workshop bookings, so to access the Members priced ticket, Sommeliers Australia Members login at sommeliers.com.au, click the ‘View Members Offers’ button on the dashboard for the Champagne Workshop access code. Then proceed to Humanitix and apply the access code to reveal the Members priced tickets.

⇒ Non-Members – $45 + booking fee per session / $90 + booking fee for a full day

TO BOOK:
Bookings are essential and will be taken until 4pm, Thursday 12 August, unless booked out prior.

CLICK HERE to book your tickets via Humanitix.

Workshop programme

Day 1 | Monday 15 August

11am [Champagne Production] Champagne Production will look at the winemaking techniques used in the Champagne making process (including primary and secondary fermentations). We will also discuss the role of malolactic; the Chef de Cave’s decisions around dosage and the role of reserve wines in Le Champagne.

1pm [Meunier] The understanding of Meunier is often perceived for its role in the Champagne blend and notions of roundness or suppleness – but many producers are now focusing on the ‘other black grape’ for its unique fleshy, fruity characteristics in single varietal cuvées.

3pm [Pinot Noir] Pinot Noir is often described as providing the backbone and body of Champagne wines, but what does this mean? This session will look at Champagnes with a ‘Pinot Dominant’ style through to different styles of Blanc de Noirs.

Day 2 | Tuesday 16 August

11am [Champagne Terroirs] The appellation of Champagne is comprised of 34 300 hectares of vines within a strictly defined geographical area. This Champagne Terroirs workshop will look at what makes the vineyards of La Champagne so unique and define some of the characteristics that make them notable. In this session we will discuss where the vineyards are located and their aspect as well as soil and subsoil characteristics.

1pm [Chardonnay] This Chardonnay workshop will examine the role of Chardonnay in Champagne wines; in both 100% Chardonnay cuvees ie. Blanc de Blancs and ‘Chardonnay dominant’ blends. Freshness, delicacy and elegance are often descriptors of Champagne elaborated with the Chardonnay varietal and this tasting will compare Champagne cuvées to look at the typicity of these styles of Champagne.

3pm [Champagne Rosé] The literal translation of Champagne Rosé is ‘Pink Champagne’ however, the diversity of Champagne Rosé cuvées available in Australia show that it is many things other than simply ‘pink’ – including accents of copper, amber, peach or deep magenta. This session will look at the effect winemaking and terroirs can bring to this hugely diverse category of Champagne and discuss how it can successfully pair with a variety of cuisines and occasions.