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The course will consist in three classes for a maximum group of 10-12 people, where aromas and flavors will be recognized in a practical course with intensive training in tasting, on techniques to discover and interpret the differences (varieties, terroirs, etc.) as well as on the diversity of protocol in the service (uncorking, temperature, etc.).
"These courses are personalized, though with new approaches on proceeding. Aromas, for instance, which I refer to as 'aromatherapy' with the scents of wine, aim at leaving the rush of the day and dive into the pleasant world of tasting. At each meeting, there will be a surprise related to the magical world of tasting perception" says the agronomist and oenologist Estela de Frutos, a counsellor at INAVI and responsible for the organization of this courses.
An example is accupressure, a technique approved by WHO, as a simple practice to enhance sensory perception. The task of presenting this technique is carried out by Gonzalo Gonzalez, a personal trainer, with a TV program on mechanisms for physical and mental wellbeing of people at high risk of occupational stress: businessmen, politicians, etc.
"INAVI is innovative on this, as an input to the OIV. From this small country we are trying to contribute with innovation. Last year we caused surprise with the inclusion of wine and society in the Oenologists' Congress; this year we want to contribute to the commission of sensory analysis" -concludes Estela de Frutos.
The course will also be dictated by the agronomist Laura Nervi, the agronomist Alfredo Silva and the sommelier Gaston Figún, each of them will address the attendees regarding to their specialties.
The course will be held at the Sheraton Punta Carretas, the fees per person are Uruguayan $ U 1500, the classes will take place on Tuesdays, July 27, and August 3 and 10, from 7 to 9 PM. For information and registration: cursos@inavi.com.uy / Phone +598 3 643486 Ext.121.
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