At the end of this seminar you will be able to explain:
- how port, sherry and madeira are produced. The difference in biological ageing and oxidised ageing and how it affects the style of the wine.
- How the wine style be affected by the moment that it is fortified
- how each of the styles of port, are produced and how they differ from each other
- how each of the styles of sherry are produced and how they differ from each other
- how each of the styles of madeira are produced and how they differ from each other
in short, you will be able to explain to both colleagues, management and also your customers how each of the port styles have been produced and which will be more appropriate for the occasion with a suggestion for a wine and food pairing