The “Piemonte Wine School” will soon open in Copenhagen

Between October and November 2017, the Danish capital will host the first seminars to promote and spread the Piedmontese wine culture, under the guide of Thomas Ilkjaer.


Considering the great popularity of the Piedmontese wines in Denmark and the experience gained over the years, thanks to the organization of nine editions in a row of the Barolo & Friends Event in the Danish capital, the consortium of promotion I Vini del Piemonte will open a “Piemonte Wine School” in Copenhagen, that aims at being a centre for the spread and promotion of the Piedmontese wine culture.

After the positive debut in March 2017, with three Wine Tasting Experiences® organized in the educational room of Eataly Copenhagen, in October and November 2017 we will organize six seminars with the tasting of Piedmontese wines. One of these will include a show cooking hosted by an important Italian restaurant owner.

The lesson will have the shape of a Wine Tasting Experience® at the prestigious cooking school Hotel – og Restaurantskolen of Valby (Copenhagen) and will be held by Thomas Ilkjaer, responsible of the school for sommeliers Vinakademiet in Copenaghen and author of the most important guide on Italian wines published in North Europe. Thomas will also cover the role of director of the Piemonte Wine School in Denmark.

The Wine Tasting Experience® is an ambitious and innovative project of tastings devised by Strada del Barolo e grandi vini di Langa to enhance the knowledge of Piedmontese wines for final consumers. This kind of event goes beyond the traditional tasting; first of all because it offers the opportunity to compare labels of different producers in one single appointment, and second because it has a strong educational spirit since each experience is led by an expert who, with the help of a supporting video and interactive tools, is able to reveal secrets and curiosity about the wines presented to the public.

 

CALENDAR:

October 5th 2017 >> Nebbiolo – the many faces of Piemonte’s greatest grape variety
Nebbiolo is doubtless Piedmonts best and most famous grape variety. It has a unique and recognizable profile, but changes nevertheless its nuances depending on growing condition and vinification. In this lecture, we shall take a detailed look at Nebbiolo and test its many versions from all over the region.

October 12th 2017 >> Barbera – from everyday wine to “Grande Cru”
Barbera is Piedmonts most planted grape variety and therefore a very important contributor to the wine culture and trade of the region. Internationally it has transformed from an overseen everyday grape to a shining star and in this lecture, we will follow this development from glass to glass.

October 26th 2017 >> Piemonte Show Cooking (in Auditorium)
The show cooking will be led by Alessandro Jacoponi, owner at Ché Fè restaurant in Copenhagen, while the sommelier Sandro Minella will guide the wine tasting.

November 16th 2017 >> Barolo – the importance of terroir
Barolo is among the wine districts in Italy where the place of origin has the greatest impact on the style and character of the wine and where the vineyards subsequently has been given names and reputations for centuries. This lecture is about the fundamentals of these differences and whether we can taste them ourselves.

November 23rd 2017 >> Giro Piemonte – from light to structured, from white to red and from dry to sweet
Beyond the famous Nebbiolo and Barbera wines Piedmont holds a true treasure of indigenous grape varieties and rare wines with great personality. We find whites with ageing potential, Spumante from champagne grapes, unique reds and sweet specialties. And we will pass them all in this lecture.

November 30th 2017 >> Barolo – the importance of terroir
Barolo is among the wine districts in Italy where the place of origin has the greatest impact on the style and character of the wine and where the vineyards subsequently has been given names and reputations for centuries. This lecture is about the fundamentals of these differences and whether we can taste them ourselves.

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