Please join Pascaline Lepeltier, MS, MOF and Professor Benoit Marsan of Montreal for an in depth exploration of the science behind sparkling wines.

PROFESSOR MARSAN IS BACK FOR A SEMINAR ON BUBBLES! (6/2)

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Pascaline Lepeltier Presents: A Seminar with Prof. Benoit Marsan "Sparkling Wine Chemistry for Professionals," Sunday, June 2nd, 1:30 - 4pm at Racines NY.

Pascaline Lepeltier, Partner/Sommelière at Racines NY  (Meilleure Sommelière de France 2018) will present Professor Benoit Marsan of Montreal who will deliver a seminar entitled "Wine Chemistry For Professionals" on Sunday, June 2 at Racines NY.

Professor Marsan holds a Ph.D. in Chemistry and has been a professor at the University of Quebec at Montreal (UQAM) for more than 30 years. A speaker at national/international conferences, symposia and wine shows, he teaches wine chemistry to wine professionals and consumers. In November 2018, Professor Marsan delivered a master class on the perception of minerality in wines as part of the Boot Camp SOMM360 activities attended by 22 of the best sommeliers of the world.

“I met Benoit in Montreal. We had a fantastic conversation about the concept of minerality and how misunderstood it was. It was so stimulating that I asked him to come to New York to lead a longer talk on the subject. That seminar was such a success we decided to start a series focusing on different topics. First one, Bubbles! We will taste 8 wines to illustrate this fascinating category!" Pascaline Lepeltier, MS, MOF.

From Dr. Marsan:

This seminar will present the different methods used to produce sparkling wines (from carbonation to traditional method, and including rosé and red wines), with emphasis on the traditional method. The desired harvested grape general chemical properties as well as the sequential steps (pressing, primary fermentation, blending of wines, tirage, second fermentation, riddling, disgorging, dosage and corking) used in the traditional method will be detailed from a chemistry point of view. The characteristics and impacts of special yeast strains employed for the second fermentation will be discussed. The seminar will also present the effects of aging on lees, autolysis, dosage and time in the bottle on mouthfeel and wine aromas. The mechanism of bubble formation in the glass and their evolution with time will be explained. The chemistry will be illustrated by a tasting of various sparkling wines.

 

The Wines Presented will be available at Chambers Street Wines. We are looking forward to another fascinating presentation from Dr. Marsan.

Wines include:

Terre di Marca NV Prosecco Brut

Terraquila Lambrusco Col Fondo Falcorubens

Grange Tiphaine Nouveau Nez Petillant Naturale

Chartogne-Taillet NV Chemin de Reims Blanc de Blancs

Corbon 1998 Avize Grand Cru Millésime Blanc de Blancs

Saint Chamant 2008 Brut Intégrale

Mouzon-Leroux NV l'Incandescent Rose Saignée

Laherte Frères NV Champagne Extra Brut Les Longue Voyes

 

Cheese and charcuterie will be served. Price $150