Informal tastings: wine, Champagne, whisky and beer

Drinks Classes

Come along to our informal tasting courses to learn the essentials of the appreciation of wine and other drinks. Evening drinks classes run from 7pm to 9pm. The WSET course will run from 9am -5.30pm for 5 days.

Speciality Beer and Food Matching Evening
22 Apr 2010		£45places available
Matching Wine with Food: general principles
29 Apr 2010		£80places available
Champagne Tasting
6 May 2010		£95places available
Matching Wine with Food: general principles
10 Jun 2010		£80places available
Champagne Tasting
1 Jul 2010		£95places available
Wine and Spirit Education Trust’s Level 3 Advanced Certificate i
5 Jul to 9 Jul 2010		£600places available

Book online

Champagne Tasting

Champagne is one of the most desirable and enjoyable of all wines and is a subject that we would all like to know more about – or maybe that is just us! The best way to learn about Champagne is to taste a number of different bottles with an expert who can explain the differences, and this is precisely the opportunity we offer at Leith’s School of Food and Wine. >>

Champagne is one of the most desirable and enjoyable of all wines and is a subject that we would all like to know more about – or maybe that is just us! The best way to learn about Champagne is to taste a number of different bottles with an expert who can explain the differences, and this is precisely the opportunity we offer at Leith’s School of Food and Wine. In a convivial, sociable and easy-going environment, our Champagne Masterclasses are informative while remaining informal.

Through a tasting of 6 Champagnes, you will learn to appreciate the differences between vintage and non-vintage, white and rosé. You will also reach a better understanding of which style of Champagne suits your palate best and how to discern the attributes of higher quality Champagnes. The class will also cover how best to buy Champagne, how to store and serve it, and what sort of food and canapés tend to be the best match.

Our Champagne Masterclasses are normally delivered by Richard Bampfield who is a Master of Wine and European Champagne Ambassador 2009. <<

Matching Wine with Food: general principles

This session looks at the structural elements that make up taste, ie: acidity, sweetness, saltiness, bitterness and, in the case of wine, alcohol. >>

This session looks at the structural elements that make up taste, ie: acidity, sweetness, saltiness, bitterness and, in the case of wine, alcohol. In particular it looks at the interaction of these components and the dramatic impact different combinations can have on our perceptions of taste. It is a focused but entertaining session that will provide each participant with the information and the confidence to experiment more freely with two of life's greatest pleasures: wine and food. <<

Speciality Beer and Food Matching Evening

You will spend a fun, practical, interactive and informative 90 minutes learning the basics of tasting, how to match beer and food, and sampling a variety of beers from brewers in the Garden of England. >>

You will spend a fun, practical, interactive and informative 90 minutes learning the basics of tasting, how to match beer and food, and sampling a variety of beers from brewers in the Garden of England.
The Beer Academy’s aim is to encourage more people to appreciate the wonderful ales, beers & lagers that are made in Britain. People are often surprised that beer is so complex and diverse - never mind delicious, and the best match for food. <<

Wine and Spirit Education Trust’s Level 3 Advanced Certificate i

The WSET Level 3 Advanced Certificate gives comprehensive coverage of wines and spirits around the world, with an increased focus on tasting technique and on the application of the knowledge gained, equipping those in a supervisory capacity with the authority and confidence to make informed decisions in a wide variety of trade situations >>

The WSET Level 3 Advanced Certificate gives comprehensive coverage of wines and spirits around the world, with an increased focus on tasting technique and on the application of the knowledge gained, equipping those in a supervisory capacity with the authority and confidence to make informed decisions in a wide variety of trade situations

This qualification is accredited at Level 3 in the UK National Qualifications Framework.

Candidates must be over 18 and are advised to hold the WSET Level 2 Intermediate Certificate in Wines andSpirits before applying for this course. The course will be delivered by Richard Bampfield MW. Candidates must successfully complete a multiple choice paper and a blind tasting. <<

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Bookings received before 1 April will be at the prices indicated; any bookings received after that date will be subject to a fees increase. E&OE
2010 © Leiths School of Food and Wine

The Matching Wine with Food lectures are generally delivered by Nancy Gilchrist MW, a Master of Wine we are lucky enough to have working with us on our courses. Nancy is a highly experienced speaker on the subject of matching wine with food, widely acknowledged as a particularly tricky subject, not least because tastes are so personal. However Nancy explains the principles of how food affects the flavour of wine (and vice versa) with such clarity and knowledge that the subject starts to make a great deal more sense. A key outcome of the session is that the audience leaves with the ability to work out the right pairings for themselves in future.

The Champagne lectures are generally delivered by Richard Bampfield MW, an experienced speaker and one of only 250 or so Masters of Wine in the world. Richard is responsible for the wine side of the Leiths Diploma in Food and Wine and has developed a speaking style that is both informative and informal. His audience often comment on his evident love of wine as a subject, and, by his own admission, Champagne is a particular weakness! www.winevents.co.uk

Our Scotch whisky tastings are with William Grant & Sons and conducted by Ludo Ducrocoq Glenfiddich’s Global Brand Ambassador. He has worked at the distillery since 2000 and in 2002 became the youngest member of the company’s Nosing Panel. He regularly conducts master classes and tutored tastings.

Richard Bampfield MW