WARE WINE & BEER CIRCLE
HOME WINE MAKING MASTER CLASSES

Introduction
There are lots of books on how to make wine, which give you a good start, but they donít always help you in working out where you went wrong, when the wine doesnít come out as well as you had hoped. The best way to learn is in the company of others, at all levels of experience, so that you can compare notes (and share your wine) to the benefit of all. By doing this you will also get more enjoyment from the hobby.

Aims
These classes are aimed not only at beginners, but also at those who wish to broaden their interest and develop their skills, either for their own enjoyment or competitively. They will help you not only with your wine making practices, but also to objectively assess your own wines, blend where necessary and develop your own recipes. If you wish to enter wines in shows, it will help you to understand what judges are looking for and to enter your wines in the right class(es).

Format of Sessions
Classes will be held in Ware at about 6-8 week intervals. The duration of each session will be up to 2 hours. All you need to bring is at least one glass for tasting and something to write with. If you have made some wine that you would like members to try, then please bring it with you. There is a small charge to cover the cost of hiring the hall.

Each class will consist of:

  • A wine making topic
  • A specific style of wine involving:
    • Tastings of your own and provided wines
    • Guidance on techniques specific to this style and recipe formulation
  • Opportunity for questions and problems to be raised (including tasting of problem wines) 
Programme - 2017
Class Topic Wine Style
1 Selection for the National (February) Table dry white, table dry red, after dinner
2 Rose Wines & Recipe Design (April)  
3 White Burgundy Recipe Tasting (June) Recipes to be distributed at February meeting
4 Sherry (September) Recipes
5 Parsnip wines (November) Recipes


If interested, please contact:

Programme - 2016
Class Topic Wine Style
1 Selection for the National (February) Table dry white, table dry red, after dinner
2 Mead (April) Recipes
3 Aperitifs (June) Recipes
4 Beer Evening (September)  
5 Liqueurs (November) Recipes
Programme - 2015
Class Topic Wine Style
1 Selection for the National (March) Table dry white, table dry red, after dinner
2 Advanced Tasting (May)
3 Alternatives to White Grape Juice (July)  
4 Country Wine Recipes (September)  
5 After Dinner Wine Styles (November)  


Lessons from 2014
Class Topic
1 Quick revision of what we covered last year
Entering competitions - guidance
2 Selection for the National
3 Making liqueurs
4 Recipe design - possibly two of these meetings
5 Beer making
6 Versatile wine


Lessons from 2013
Class Topic
1 Overview; Dry White wine
2 Yeasts, Rosť wines
3 Pulp, Red wines
4 Sugar, Sweet White wines
5 Equipment, Hygiene, Social wines
6 Acids, Aperitif wines
7 Faults and Cures, After Dinner wines

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For further information, contact:
Last updated: 05/09/17
Copyright: 2001 WWBC