Sensorial Analysis Unit I

• Venue: Comissão de Viticultura da Região dos Vinhos Verdes,
• Dates: 29 and 30 April 1992; 11 to 14, 18 to 19 May 1992
• Lecturer:Ponte Fernandes - Head of the Instituto da Vinha e do Vinho Wine Tasting Panel.
• Duration of the course: 50 hours
• Participants: 15

Sensorial Analysis Unit II

• Venue: Comissão de Viticultura da Região dos Vinhos Verdes,
• Dates: 1 to 5, 8, 9, 22 and 23 June 1992
• Lecturer:Ponte Fernandes - Head of the Instituto da Vinha e do Vinho Wine Tasting Panel.
• Duration of the course: 50 hours
• Participants: 15

Sensorial Analysis Unit III

• Venue: Comissão de Viticultura da Região dos Vinhos Verdes,
• Dates: 6 to 10 March 1995
• Lecturer: Ponte Fernandes - Head of the Instituto da Vinha e do Vinho Wine Tasting Panel.
• Duration of the course: 32 hours
• Participants: 15

Introduction Course to the Sensorial Analysis

Objective: Teaching of tasting techniques to enable trainees to begin to recognise the most important characteristics of each wine, specially those from the Vinho Verde Demarcated Region

Participants: Everyone working in the regional viticulture, preferably with management or administrative responsibilities, as well as those somehow related to wine marketing, who have no specific training in Oenology and Wine Sensorial Analysis.

• Venue: Comissão de Viticultura da Região dos Vinhos Verdes,
• Dates: 8, 10, 12, 15, 17, 19 January 1996
• Lecturer:Vasco Magalhães
• Duration of the course: 12 hours
• Participants: 19

Note: due to the high number of participants, a second course with 21 trainees was held in February of the same year.

Characteristics of Portuguese Wines

Objectives: To introduce participants to the wine's organoleptic tasting of wine, so that they may acquire a basic understanding of the physiology of the sense and tasting techniques and to get to know the main Portuguese Wine Regions. To enable trainees to evaluate the characteristics of Portuguese wine through organoleptic tasting.

Participants: This course is addressed to the general consumer and to those without specific training in Oenology and Wine Sensorial Analysis working in wine companies.

• Venue: Centro de Informação e Promoção do Vinho Verde, CVRVV
• Dates: 4, 6, 11, 13, 18, 20, 25, 27 November 1997
• Time: 18:00 to 20:00 p.m.
• Organised by: Câmara de Provadores do Laboratório da CVRVV.
• Participants (maximum): 30
• Registration Fee: 30 000$00 (including documentation).

Each participant will receive a certificate of participation.

Quality of Vinho Verde Wines (future)

Objective: To integrate the Vinho Verde Demarcated Region in the national viticultural context from the point of view of quality. Reference to viticulture, winemaking and Vinho Verde Demarcated Region certification. Introduction to the organoleptic tasting and physico-chemical analysis of wine.

Participants:Winemakers and/or producers, agricultural associations and cooperative farmer's associations from the Vinho Verde Demarcated Region without specific training in oenology or physico-chemical analysis of wine.

• Venue: Centro de Informação e Promoção do Vinho Verde, CVRVV
• Dates: 3rd quarter of 1998.
• 17th in the afternoon,
• On the 18th there will be a professional visit to the EVAG.
• Organised by: Câmara de Provadores do Laboratório CVRVV.
• Participants (maximum): 30
• Registration Fee: 40 000$00 (including documentation).

Each participant will receive a certificate of participation.

Advanced Sensorial Analysis (future)

Objectives: To make a profound study and to develop participants' knowledge of the Sensorial Analysis of wine-based products (wines, sparkling wines and fortified spirits), with case studies commented by experts.

Participants: This course is addressed to wine professionals with Sensorial Analysis training

• Venue: Centro de Informação e Promoção do Vinho Verde, CVRVV
• Dates: 1st quarter 1998
• Time: morning and afternoon
• Organised by: Câmara de Provadores do laboratório CVRVV.
• Participants (maximum): 30
• Registration Fee: 50 000$00 (including documentation).

Each participant will receive a certificate of participation.