Sparkling wine remains one of the most technically complex and stylistically diverse categories in the wine world. From long‑aged traditional‑method wines to vibrant tank‑method styles and the growing interest in ancestral‑method expressions, today’s guests encounter more variation than ever before. This masterclass provides a clear, structured exploration of how production choices shape texture, aroma, balance, and overall quality.
Designed for professionals and advanced enthusiasts, the session combines guided tasting, comparative analysis, and focused discussion. Together, we examine how base‑wine composition, lees contact, pressure levels, and dosage influence the final wine. And how these factors translate into service, education, and purchasing decisions across hospitality settings.
During the masterclass you will:
- Taste and compare sparkling wines made using Traditional Method, Tank Method, and Ancestral Method, including key regional variations
- Examine how base‑wine choices, including grape variety, ripeness, and acidity, influence structure and ageing potential
- Assess the impact of lees contact, autolysis, and maturation on texture, aroma development, and complexity
- Explore how pressure levels, mousse quality, and carbonation style affect mouthfeel and guest perception
- Analyse the role of dosage in shaping balance, sweetness, and stylistic direction
- Strengthen your ability to evaluate sparkling wines analytically and communicate style, quality, and value in a hospitality context
Knowledge level
This masterclass is aimed at participants with tasting experience and an analytical interest in sparkling wine. Suitable for hospitality professionals, sommeliers, buyers, and dedicated wine enthusiasts seeking to deepen their understanding of sparkling‑wine categories and their practical application in service and education.
Information
Date: 26/8 9:00-16:00
Lecturer: Barry Dick MW
Other: all wine, coffee and lunch are included in the price.
Language: The masterclass will be held in English