JUNE 2013
NEWSLETTER
WSET COURSES RUNNING IN JUNE
In-House Training for Restaurants
Enjoy Discovering Wine are busy in June. We
have the current WSET Level 2 Award in Wines
& Spirits continuing at Bournemouth University
but we are also running lots of in-house training
for restaurants.
This month we are running a WSET Level 1
Award in Wines course and two Level 2
Awards in Wines & Spirits for:
Drake & Morgan
Rex Restaurants
BENEFITS TO RUNNING WSET COURSES INHOUSE
There are many benefits to running WSET
courses in-house with Enjoy Discovering Wine
(EDW):
- Gives staff the tools and knowledge to
recommend your wines with your meals
- Courses arranged to suit the need of the
business
HAVE YOU CONSIDERED RUNNING WSET COURSES INHOUSE?
- EDW deal with all administration and paperwork,
very little effort for the business to arrange the
training
- Level 1 is suitable for staff with no previous
knowledge or training
- Investing in training increases staff retention
- EDW Work with the business using their wine
lists, wines and food keeping costs to a minimum
- Increased wine knowledge for staff increases
wine sales and the upselling of wines
- Equips staff with more confidence and
knowledge to pass on to the customer
- Improved customer service, leading to repeat
business from customers
- A UK government recognised qualification for
staff, with certificate and pin badge
- The business benefits from well-trained, wineknowledgeable staff that will make all the
difference to the satisfaction of your customers
If you would like to know more about running
WSET courses in-house then please contact Helen
Evans to arrange an appointment.
AUTUMN COURSES
We have recently added more dates for our
Autumn Courses; please take a look at our website
under Upcoming Events. Alternatively, email our
Course Administrator.
- EDW can supply the wines if preferred
Contact Erica Dent , 50 Spitfire Way, Hamble, Southampton, Hampshire, SO31 4RT Phone + 44 (0)7966 499589
NEWSLETTER
JUNE 2013
TASTINGS IN OUR REGION THIS MONTH
Saturday 1st June
First Saturday of the Month FREE wine tasting at
Caviste Independent Wine Merchants, 9 Winchester
Street, Overton, Hampshire, RG25 3HR
For full details go to http://www.caviste.co.uk/calendar.
Tuesday 4th June at 7.15pm
English & Welsh wines "in a world context" with Roger
Marchbank at the Portsmouth Wine Society,
Mountbatten Centre, Portsmouth, Hampshire.
Tickets £12.50. For full details go to:
http://www.portsmouthwinesociety.org.uk/index.php/tas
tings/91-tasting-tuesday-4-june-2013.
Sunday 9th – Sunday 16th June
Bridport Food Festival (the Main Event takes place on
Saturday 15th June )
At Asker Meadows, Bridport, Dorset. For full details go
to http://bridportfoodfestival.wordpress.com/festivalweek-events/.
Friday 14th June 6 – 9pm
Dorset Summer Wine Fair, at the Corn Exchange,
Dorchester, Dorset
Tickets £10 (refunded against orders of £12 bottles or
more). For full details go to:
http://www.westdorsetfoodie.co.uk/summer-wine-fair14th-june-2013/.
Sunday 23rd June at 7pm
The Chablis Laroche Dinner with Sandrine Audegond
at Hotel TerraVina, Southampton, Hampshire.
Four course dinner at £92.50 per person. For full
details go to:
http://www.hotelterravina.co.uk/ChablisLarocheWineDi
nner.asp.
Friday 28th June at 7pm
Discover Wines from Chile and Argentina hosted by
the Hampshire Wine School at the White Star Tavern,
Oxford Street, Southampton, Hampshire
Tickets £25 per person. For more details go to:
http://www.hampshirewineschool.com/product_info.ph
p?id=252&date=6-2013.
© ENRIKA79
© enriKa79 1
PROSECCO – INCREASINGLY FAMOUS
REGION OF THE MONTH – PROSECCO
The Prosecco region, including the DOCg wine of
Controlled and Guaranteed Origin, sub-region of
Conegliano Valdobbiadene, is becoming increasingly
world famous for its fresh, fruity, delicate sparkling wines
mainly (min. 85%) from the Glera grape variety. The hilly
DOCg part of the region is often very steep with altitudes
up to 500m producing some very tasty wines.
The grapes are picked by hand only 70 l of juice per 100
kgs of grapes are allowed to be extracted; following the
first fermentation the wine achieves its fizz through second
fermentation in tank. The fizz can vary though some of
these wines, which can be identified because they’re not
sealed under the familiar mushroom shaped cork with wire
cage but have maybe a screw cap or a standard cork
loosely held with a piece of string, are the Frizzante
versions with less atmospheres of gas pressure. One of
my students commented recently that the sugar level in
Prosecco was confusing, she had chosen a wine that said
‘dry’ but it tasted quite sweet to her, the following may
explain this:
Brut - as with other ‘famous’ sparkling wines the residual
sugar varies between 0 & 12 grammes per litre (g/l), so
generally tastes dry to most people.
Extra dry - the residual sugar varies between 12 & 17 g/l,
some people will find these quite sweet depending on your
palate.
Dry – varying between 17 & 32 g/l in residual sugar these
can work well with slightly sweet food, or dishes with a
gentle chilli spice. For further details:
http://www.prosecco.it/en/index.php
Contact Erica Dent , 50 Spitfire Way, Hamble, Southampton, Hampshire, SO31 4RT Phone + 44 (0)7966 499589
NEWSLETTER
JUNE 2013
What would you say to someone thinking about
studying for the three Level 1 courses in wine,
service, and spirits?
I think the level 1 was a great introductory course.
Somebody who has an interest, passion or simply enjoys
drinking wine should take the opportunity to do the
course. The teaching by Erica and her team was brilliant!
They created a very positive learning environment,
especially when you have a full day of tasting ahead of
you!
If you are in full-time employment or a student the work
load is very manageable; you need not be concerned with
being overloaded with reading.
DANIELE QUATTROMINI, FORMER WSET LEVEL 2 STUDENT
INTERVIEW WITH WSET LEVEL 2
STUDENT – DANIELE QUATTROMINI
When you signed up for the Level 1 courses what
did you want to have happen?
It was important for me to develop my wine knowledge
to a higher standard to assist me in my future job role
within the Hospitality Industry. I now have a Head
Waiter role at Chewton Glen Hotel in the New Forest.
The Level 1 course gave you what kind of
knowledge that you will be able to use in your new
role?
To be able to discuss the manufacturing process of
different wines (e.g champagnes, reds, whites and
dessert); distinguish grape varieties and talk to
customers about the character and which regions the
wines are produced in. I thoroughly enjoyed the Level
1 course and decided to pursue Level 2. This was
more challenging as it involved much more detail
regarding the geographic diversity of wine making. This
was very beneficial to my development as my goal was
to be confident and knowledgeable about discussing
wine with either colleagues, customers, family and
friends.
What would you say to someone thinking of studying
for the Level 2 course in wine?
This course is perfect for someone determined to further
develop their wine knowledge. This course was more
intense than level 1 however provided a more indepth/challenging learning experience I was looking for.
I thoroughly enjoyed this course as it provided me with
the tools and high standard of teaching to enhance my
knowledge of wine.
What would you say to someone thinking of pursuing
a career in hospitality?
I will always encourage someone to pursue a career in
hospitality as it is my passion. There are
many opportunities which provide such a diverse range of
job roles within hospitality; to name a few: Human
Resources, Accounting, Facilities Management
and traditionally being a Chef and waiter. My experience
is form working in hotels and restaurants, It is important
not to enter with your blinkers on as it is not easy, you
have to work very hard. Ask yourself do you enjoy looking
after people? Satisfying guests needs no matter
how intricate? Working fast, hard and long hours? You
have to love what you do. I love this industry and know
from my experience that getting it right the rewards of
delivering high standards of service are very satisfying.
So give it a try!
If you’d like details of our upcoming WSET Level 2
course, please contact the Course Administrator.
After having completed the level 2 course I most
certainly will continue my wine development as it is a
passion of mine which will benefit me in my career.
Contact Erica Dent, 50 Spitfire Way, Hamble, Southampton, Hampshire, SO31 4RT Phone + 44 (0)7966 499589