About this course on French Wines (Champagne and Chablis)

This Course ideal for learners who wish to know more about Champagne and Chablis - The Crown of Burgundy. Covering these two regions' history and importance in the wine world.

• Styles and production, Viticulture and 'Terrier'
• Ageing, Fermentation, and why these wine regions are so special.
• For Sommeliers, Hospitality and Hotel Students, Food and Beverage Managers and Staff.

How this course will help you

Learning beverages is an essential part of any responsibility for any hospitality professional. It's more important especially for those in direct guest contact in food and beverage outlets, Rooms, Lobby etc. Understanding all about wines (french wines), spirits, champagne etc will help them effectively understand what guests may like and why they should recommend any beverage to guests.

Guests usually appreciate suggestions from experts and those who understand about the beverage in the discussion. If F&B staff takes this course, they will be able to master beverages and be able to suggest/upsell beverages to guests easily and confidently. This will not only be helpful for staff but also profitable for the hotel or restaurant overall.

What is Champagne

Champagne is a French sparkling wine. The term Champagne can be used as a generic term for sparkling wine, but in the EU and some countries, it is illegal to label any product Champagne unless it came from the Champagne wine region of France and is produced under the rules of the appellation.

This alcoholic drink is produced from specific types of grapes grown in the Champagne region following rules that demand, among other things, specific vineyard practices, sourcing of grapes exclusively from designated places within the Champagne region, specific grape-pressing methods, and secondary fermentation of the wine in the bottle to cause carbonation.

The grapes Pinot noir, Pinot meunier, and Chardonnay are primarily used to produce almost all Champagne, but small amounts of Pinot blanc, Pinot gris, Arbane, and Petit Meslier are vinified as well. Only these specific grapes grown according to appellation rules on designated plots of land within the appellation may be used to make Champagne.

Champagne is often served as a toasting wine or used in cocktails, but it also pairs well with a range of foods. Serve a dry bottle with sophisticated appetizers like oysters and blinis, or simpler snack foods like deviled eggs and shrimp cocktail. Light seafood and chicken dishes pair nicely, but so does white pizza and fried chicken. Sweet champagnes are best for the end of the meal and go well with fresh berries and soft cheeses.

Although the champagne flute is an elegant vessel, many experts find it to be an imperfect way to serve the bubbly stuff. A white wine glass is best for allowing the aromas to fully open, especially if you're pouring and drinking right away. A classy coup glass is also a good option.

What is Chablis

The village of Chablis gives its name to one of the most famous French white wines. Chablis is made with Chardonnay, a grape that grows particularly well in the region.

What you’ll learn in this course on Champagne and Chablis 

• Wine
• French Wine Regions
• Champagne
• Chablis

Are there any course requirements or prerequisites?

• None

Who this course on Champagne and Chablis is for:

• French Wine Students
• Sommeliers
• Food and Beverage Managers
• Waiters
• Hotel Management Students
• Hospitality Management Students
• Wine and Spirits Enthusiasts
• Champagne lovers

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Sample Video of this course for you to experience

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