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Soirée oenologie dinatoire

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**Tourisme-EntrÃ©e**

AVORG-706700 Update informations

Soirée Oenologie dinatoire

the Saturday 26 November 2011 WERTH 27620 Giverny (Eure) 17, rue de l'eau 78270 Limetz-Villez

Phone : 06 63 28 94 72 - Mobile phone : 06 63 28 94 72

http://www.giverny-rent.fr

http://www.facebook.com/profile.php?id=100001701192172 Oenology courses (approx. 2 / 3 hours) Oenology Course: Introduction to Wines of the Rhone a convivial meal + *- The November 26 from 20:30 Detailed presentation and interactive description of the wines selected by Nicolas ** Pavia • Practice the language of the winemakers (grapes, dress, tastes, sweet, long in the mouth, ...) • Marriage of wine and food • Know differentiate and recognize quality wines • Wine Tasting 5 for typical characteristics throughout • Test the meal blind * Accommodation available on site subject to availability ** Wine Cellar after the Peter Noble Performance Conditions: The course lasts 2 hours and takes place around a meal at "L'Oree Giverny "*. A minimum group of five people are needed to carry out this course and a maximum of 8 persons can be accommodated. Nicolas Pavia is a professional trainer in the art of wine. The course includes: teacher training, a booklet on wine given to each participant, a list of selected wines to taste, a meal that punctuates the tasting.Conditions of registration and cancellation ---------------------------------------- The Registration is effective in the partial settlement of benefits amounting to € 25 per check for the deposit, at the following address: L'Oree Giverny Mr Régis WERTH 17, Water Street 78270 Limetz-Villez The balance (€ 25) to be paid during the course. Cancellation by the participant: - up to 30 days before the course: full refund is € 25 - less than 15 days before the course: no refund of deposit * Good to know: The location of the course may vary depending on the number of participants. If a total of 5 people is not reached for a course in oenology. The course will be postponed, we will refund the full amount incurred.

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