A week with the Wine and Management Program students
与葡萄酒管理专业的学生共度一周
June 2015
2015年6月
A week with the Wine and Management Program students
与葡萄酒管理专业的学生共度一周
对葡萄酒管理专业的学生来说，五月份有很多活动。从咖啡学到阿尔萨斯葡萄酒大师课程，每个人都有机会接触所有活动的主题！因此它是和学生共度课堂时光的理想时期。让我们来回顾一下这个由一些特别活动穿插而成的一周吧。
从葡萄酒到咖啡.....
这个学习周以咖啡学课程作为开端。一开始你似乎会非常惊讶，但是品尝特级咖啡与品尝葡萄酒非常相似。酸度，苦味，甜味，口感与葡萄酒品尝方面的体验都非常相似。就像品尝葡萄酒一样，品尝咖啡也需要从视觉和嗅觉两个角度出发。Vincent Pateux是一名侍酒师，是法国侍酒师联盟的会员（Union des Sommeliers de France），同时也是一名咖啡专家，他负责教授学生们每种咖啡的独特之处。
一旦学生掌握了这门课的基础知识，老师会让学生们品尝咖啡，并以此结束这门课：到那一天，学生及他们的老师将就咖啡的香气，酸度，苦度以及质地进行品鉴。
同David Biraud一起了解侍酒师竞赛
在这个学习周中间，David Biraud作为老师加入了。David Biraud有着骄人的竞赛记录：1998年法国最年轻的侍酒师，2002年法国最佳侍酒师，2004年法国最佳工匠之一 - 侍酒师，以及2010年世界最佳侍酒师竞赛决赛选手，他和学生分享了这些经历。多亏了他，学生们可以对那些准备久负盛名的侍酒师竞赛的选手的日常生活有透彻的了解。从理论到实践，在他工作的文华东方酒店（Mandarin Oriental hotel）每天的工作都遵循相似的模式，并且每天都极其紧张繁忙。对他来说，竞赛是他的驱动力：他告诉学生，对他来说，“竞赛的目的不是为了获奖时的炫耀，而是为了推动职业发展，更重要的是竞赛是让自己变得更加优秀的一种有效方式。”在这门课结束前，学生们有幸看他在蒙住眼睛的前提下品鉴葡萄酒。学生们发现了自己在葡萄酒领域的盲区，对于即将到来的考试David Biraud给他们提出了非常珍贵的建议。
阿尔萨斯多样（Alsace）的土壤和地形
这个学习周以高级讲习班结束，这门高级讲习班是关于阿尔萨斯多样的土壤和地形。Thierry Fritsch是阿尔萨斯酿酒专业委员会（Comité Interprofessionnel des Vins d'Alsace）的葡萄酒酿造师，在他的讲解下学生们了解了这个声名远扬的葡萄园的地质特点及气候特点。Caroline Furstoss是Jean-François Piège餐厅的首席侍酒师，是2014年年度最佳侍酒师，他同在场的人一同分享了他最爱的阿尔萨斯精选葡萄酒。
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A week with the Wine and Management Program students
June 2015
A week with the Wine and Management Program students
The month of May was packed full of events for the Wine and Management students. From coffeeology to a master class on Alsace wines, a whole variety of themes was touched by very generous individuals! It was the ideal time to spend some time in class with the students. Let’s look back on a week of lessons punctuated by special events…
From wine to coffee…
The week began with a coffeeology lesson. This may, at first glance, seem rather surprising but tasting grands crus coffees is very much like tasting wine. Acidity, bitterness, sweetness, the sensations are extremely similar to those experienced in wine tasting. Just like wine, tasting coffee involves both visual and olfactory senses. Vincent Pateux, sommelier, member of the Union des Sommeliers de France and coffee expert, taught the students the particularities of each type of coffee.
Once the basics had been understood, the lesson ended with a tasting: Aroma profile, level of acidity and bitterness, texture, a selection of grands crus coffees were closely examined by the students and their teacher for the day!
Sommellerie competitions with David Biraud
In the middle of the week, David Biraud stepped in as teacher for the day. A sommelier with an impressive track record in competitions: Best Young Sommelier in France in 1998, Best Sommelier in France in 2002, One of the Best Craftsmen in France (Un des Meilleurs Ouvriers de France - MOF) in sommellerie in 2004 and finalist of the Best Sommelier in the World competition in 2010, he came to share his experience with the students. Thanks to him, they gained an insight into the everyday life of somebody preparing for the most prestigious sommellerie competitions. From theory revision, to the practical side in the Mandarin Oriental hotel where he works, David Biraud’s days follow a similar pattern and are extremely intense. For him, competitions are a real driving force: He tells the students that, for him, “the purpose of competitions is not to show off when you win, but primarily to act as a way of boosting your career, and more importantly, as a means of trying to better yourself”. The students then had the opportunity to watch him carry out a blind tasting before being asked to step into his shoes. They found themselves confronted with an unknown wine and he gave them invaluable advice for their forthcoming exams.
The diversity of Alsace’s terroirs and landscape
The week ended with a master class on a region with diverse terroirs and landscapes: Alsace. The students studied the geological and climatic particularities of this reputed vineyard, in the company of Thierry Fritsch, enologist at the Comité Interprofessionnel des Vins d'Alsace. Caroline Furstoss, Jean-François Piège’s Head Sommelier and Best Sommelier of the Year, 2014, then shared a selection of her favorite Alsace wines with those present.
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