By Comité Champagne

This 2.5 day in-person course is a fantastic deep dive into champagne production, tasting techniques, and how to recommend and pair champagnes.

Who Its For:

• People in the wine industry who want to learn more about champagne
• Champagne enthusiasts who want to go deeper on production and hospitality

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Key Takeaways:

• There is as much time dedicated to champagne production process as there is on tasting technique and how to pair champagne with food.
• The booklet is very nicely designed and informative, with in-class exercises that complement the reading and discussion.
• There is an in-person exam which is 30 multiple choice questions, several longer form questions, plus a tasting notes and pairing recommendations for 2 different cuvées.

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Course Overview

I took this course at Le Cordon Blue school in London. It was taught by Mathhieu Longueure, an award-winning Master Sommelier with an infectiously enthusiastic demeanor who easily kept the group engrossed in the discussion. There were 10 students, about half of whom were in the wine trade. Though scheduled to run 6 hours per day (plus an hour for lunch), the group was so engaged we shortened our lunch break and still ran late each day to continue our discussions.

This class is considered Level 4 of the Comite Champagne’s online e-learning program. The first three levels are self-guided online modules which must be completed in advance (though we were not required to show proof of this). The other pre-work involved reading the 100 page booklet (which contains many illustrations, photographs and charts so it only took a couple hours).

Day 1 covered the history of the region, the foundation of the tasting method, terroir, grapes, and viticulture. If you have taken a WSET course, the tasting methodology will be familiar but it is not identical. Additionally, glassware, the serving occasion and food pairings are also covered in great detail. We had two tasting sessions of 3 champagnes each which we discussed at length as a group.

Day 2 focused on vinification and how different production techniques impact the final champagne. There was also a long session about hospitality – how to recommend champagnes, service, and even how to curate a champagne list for a restaurant or a shop. There were a number of fun exercises to help put this into practice, along with two more tasting sessions of 3 champagnes each. And for anyone who wanted it, plenty of practice opening and pouring bottles.

Day 3 is only a half day and dedicated solely to the exam. The tasting component is 45 minutes to describe 2 different champagnes along with serving suggestions and recommended food pairings. While we were note told the names of the champagnes, we were told the style so this wasn’t a blind tasting. The multiple choice portion was 30 minutes for 30 questions (and everyone finished early). Finally, we had 30 minutes to answer a series of questions with a few sentences. The tests are scanned and sent to France for grading.

It only took a couple weeks to get results, which were sent by email, followed by a physical certificate sent via mail.

Summary

The class is definitely good value for the price – the cost of the champagnes alone add up to more than the tuition! The material is easy to understand and thoughtfully presented, with exercises that help reinforce the lessons. It’s an incredibly well-rounded educational experience. Plus, a fantastic opportunity to meet champagne-lovers from around the world!