2nd Cap Classique Technical Seminar

THE CAP CLASSIQUE ASSOCIATION is proud to announce the programme for the 2nd Technical Seminar Day which will be held on Wednesday 20th July 2011 at Joostenberg Conference Center, Stellenbosch. To avoid any disappointment please book now as the tickets are selling quickly. This year promises to be better and more technical than last year. Hope to see you there!  Further information please contact:

Pieter Ferreira – pieter@grahambeckwines.co.za Mobile 082 902 9817

Cap Classique Association – Sandra Lotz – sandra@efpromosies.co.za  Telephone 021 807 3104

 

 

The program is as follow:

08h00 to 08h50 – Registration

09h00 to 09h15 – Welcome by Chairman, Pieter Ferreira & Update on Cap Classique & Viteff Expo.

09h15 to 10h45 – Session I

  • Cold Stabilization and the use of CMC in Champagne – Presented by Alain Bourgeois from IOC, Champagne & CDS-Vintec.
  • Cold Stabilization and the use of CMC in South Africa – Presented by Nicolas Follet from Oenosense Consulting & AEB.
  • How to Remove Phenolics in Base Wine – Presented by Francoise Botton from Laffort
  • Overall View on WINETECH – Presented by Gerard Martin – Manager of Winetech.

10h45 to 11h15 – Tea Break

11h15 to 13h00 – Session II

  • Oxygen Transmission and Permeability of Crown Caps and the Influence on Aging – Presented by Mathias Mélan Moutet from Comptoir Commercial Champenois & ACS.
  • Disgorgement – The Dosage – Calculations and Options – Presented by Alexandre Ponnavoy – Enartis.
  • The Impact of Bottle Neck Profile on Cork’s Resistance to Pressure – Presented by Joaquim Sa, Amorim Cork SA.
  • The Gastronomic views on Cap Classique and Food Pairing – Presented by Bertus Basson of Overture Restaurant.

 

13h00 to 14h15 – Lunch Break

14h30 to 17h00 – Session III

  • Analysis options – Presented by Hanneli Smit, VinLab .
  • Anchor Yeast Geisenheim sparkling wine project – Presented by Karien O’Kennedy, Anchor Yeast.
  • Presentation & Tutored Tasting on a house style: Champagne Lanson

 

For banking deatail:

Account holder:  Cap Classique Producers Association

Bank:  ABSA

Acc number: 4076088412

Acc Type: Cheque

Branch code: 632005

5 Reasons You Shouldn’t Be Afraid of Opening a Champagne Bottle

At a viewing party for The Bachelorette last night, I was surprised to learn that many of the ladies in attendance don’t like to open champagne. “It’s scary,” a friend said. “I’m afraid I’m going to hit someone in the eye!” another chimed in. Since I’ve opened more bottles of sparkling wine than I can count, I’m living proof that it’s a safe act to perform on a regular basis. In fact, it’s a task that everyone should master with confidence! To encourage you to open that bottle of bubbly, I’ve got five reasons you shouldn’t fear the cage, or the cork. Find out what they are — and chime in with your thoughts in the comments — when you read on.

  1. It’s fun. Think about it: when do you open champagne? Or Prosecco? Or Cava? When you’re at a party! Uncorking sparkling wine is practically synonymous with having a good time.
  2. You have the chance of getting the first sip. If you pour too quickly, the champagne glass will overflow. In order to make sure it doesn’t spill on the ground or your party dress, there is only one thing to do: drink it!
  3. If you do it right, no one will get hurt. Make sure you know the proper technique foropening a bottle of champagne; always point the bottle away from you and anyone else who is nearby.
  4. The more bottles you open, the better you will be at it. Practice makes perfect, so start drinking more bubbly and you’ll get better and better at sliding off the cork.
  5. The sound is an instant signal for “the party has started!” It shouldn’t cause alarm; it’s the sound of anticipation for the party. It bursts with excitement!

Are you a pro at opening bottles of bubbly? For those who are scared of it, will you give it another try?

 

Source: Thinkstock