Masterclass: Qualitätsstufen analytisch lesen

Seminar and tasting in German
Masterclass: Reading quality levels analytically
Understanding Chablis Village to Grand Cru from a sensory perspective
with Max Tschudi

How can quality in wine be calibrated from a sensory perspective - beyond labels and classifications? How can you recognize the fine gradations between Village, Premier and Grand Cru in Chablis?

This masterclass teaches how the palate can be calibrated to different quality levels. The focus is on central parameters of quality assessment such as length, complexity, balance and precision. Through comparative, analytical tasting, we sharpen the sensory perception of quality differences, not only in Chablis, but as a fundamental systematic approach.

The course price includes the wines for tasting and water. Bread and cheese will be served, we recommend not to come hungry. On the evening of the event, all participants will receive a 10% discount on their purchase from our entire range: wine, food, knives, porcelain and everything else. This offer is only valid on the evening of the course. Vouchers and cradle items are excluded and cannot be purchased or redeemed after closing time.

Max Tschudi

Max's first great love of wine began with a purist experience in the Basque Pyrenees at Asador Etxebarri* under the aegis of maestro Agustí Peris, London's iconic wine bar Sager + Wilde, and the institution for winemaker champagne Bubbledogs. Further stations have taken him through the world of haute cuisine: London's Kitchen Table**, Vicenza's El Coq*, L'Esguard on Mallorca, as well as the vinophile oasis Atelier Wine Bar on Australia's Sunshine Coast.

Until his current role as a specialist retailer and lecturer at Goldhahn & Sampson, Max ran the Rote Wand Chef's Table** as a sommelier, where he played with the nuances of fine wines, particularly from Burgundy and Champagne, as well as with sophisticated non-alcoholic pairings that creatively reinterpreted the Alpine taste horizon. Max also works freelance in the field of quality control for wine, as a WSET lecturer, as well as repeatedly visiting various wineries in Europe to continuously deepen his sensory understanding.

Fascinated by the world of fragrances, Max has expanded his vinophile horizons to perfumery, creating bespoke eau de parfums Ad Hominem. In particular, the methodology and sensoriality of perfumery accompany and inspire his wine tastings - giving them an additional olfactory dimension.