A course in wine management Thanks to the increasing demand and quality of wine and related products such as wine edible food, wine accessories, etc, internationally, a career in wine management is gaining popularity. Wine management deals with the business and technical skills such as vineyard management, winemaking, wine storage, quality checking, etc, that are required to work in the wine sector. An MSc in wine management offered by the School of Wine and Spirits Business, Gropue ESC Dijon -Bourgogne, France, is meant for students who wish to make a career in wine management, with no experience in the wine industry. Course details The one-year programme trains students to become operational executives in different sectors in the wine and spirits business world. The course combines industry-related teaching modules in administration, finance, sales, logistics and legal issues with oenology, wine tasting and wine tourism to provide students with the knowledge required for selling a product as unique as wine.

The course, spread over two semesters, is designed to give students a global vision of the wine industry, combining management courses and industryrelated courses. With an intake capacity of 50 students, the course trains them in viticulture and oenology, project management in the wine industry, international wine environment, wine tourism, strategic brand management, finance and legal rules, sales and negotiation in the wine industry. best chicken food and wine"Candidates holding a Bachelor's degree in any kind of major, and a good command over the English language with an IELTS (6.0) or equivalent certificate score obtained no more than two years before application (TOEIC more than 750, TOEFL more than 80550) can apply," says Pierre Joulie, head, MSc in wine management, School of Wine and Spirits Business, Gropue ESC Dijon -Bourgogne. food and wine best herbal remedies

Joulie elaborates, "Apart from these, students of the programme have the opportunity to discover not only the wines of Burgundy, but also wines from across the world through industry visits and tasting. A trip to Prowein in Dusseldorf, Germany, an important wine and spirits fair in Europe, is also planned for the students who can apply for the WSET2 tasting level, the cost of which is included in the tuition fee." best time to drink red wine for healthStudents are also required to undertake a professional thesis on a research subject in relation to wine and or the spirits market under the guidance of a tutor. best uk wine deliveryStudents who complete the course can apply for managerial positions in all sectors of the wine industry and work as brand managers, import-export managers, sales executives, distributors, commercial agents, communications managers, public relations managers, etc. best wine tours in france

The total course fee is around 11,480 euros for international students. Students who wish to apply for the course can do so through the school's website, http:www.swsb.eu From Around the WebMore From The Times of IndiaCIA Taste by The Culinary Institute of America, The world's premier culinary collegebest wine cooler recipeSend me CIA E-news!best nz wines 2015 Stay Connected with Us:best us port wine9 Legitimately Good Kosher Wines for Passoverwine of fire amazon 7 High-End Proseccos to Try Now Why Rosé Is the Perfect Wine for Easter Oscars 2017: What to Drink While You Binge-Watch the Best Picture Nominees 5 Wines Under $15 to Pair with Easter Ham You Don't Have to Drink Pink on Valentine's Day

Are Some Wines More Romantic Than Others? What to Drink for Super Bowl 50 What Does a $300 Bottle of Chinese Wine Taste Like? Pairing wine with Indian food is simple, right? A lightly sweet Riesling, a spicy curry, end of story. Or maybe that's just part of the story... Nine times out of ten if you ask a sommelier what wine goes with Indian food, the answer will be an off-dry white. It's not a bad answer—if you're talking about a spicy curry, for example. But Indian cuisine, like Chinese cuisine, is about as far from homogenous as you can get. Kashmiri cooking is different from Keralan cooking, both are different from what you might find in Kolkata in Bengal, and so it goes. So saying that a lightly sweet Gewurztraminer is ideal with Indian food is about as nonsensical as saying, "Chardonnay goes great with American food." At the acclaimed restaurant Babu Ji in New York's East Village (where I had the best Indian meal I've had in ages), chef Jessi Singh and wine consultant Jorge de Yarza (who has his own superb Basque place, Donostia, a few blocks away) have thought a lot about this.

As Singh says, "I try to feature the whole of India on my menu. One dish from the west, a couple from the south, a couple from the north, a few from the east." Singh's Gol Gappa, a hollow, crackling-crisp ball of poori bread, filled with tamarind chutney, yogurt and spices is indicative of his cooking. Eating it—you pop it in your mouth in one bite—is like having a flavor-piñata explode on your tongue. "If you want to give someone a crash course in Indian cuisine, you give them this," Singh says. "It's a street snack, and comes from Upper Pradesh. Whenever anyone in my family dies we take their ashes to this one town in Upper Pradesh. The priests keep a ledger of the family—our ledger goes back 800 years. This town's tradition is to make their gol gappa with yogurt. It's so nice—creamy, crunchy, sweet, spicy, sour." This is a dish that a lightly sweet wine actually works with. De Yarza says, "With the gol gappa you get that citrusy, minty, yogurt, sweet-spice mix. The Theo Minges Kabinett Riesling that we have on the list almost tastes like a deconstructed margarita.

It's a fun combo with those snack food flavors." Singh's Punjabi Kadhi, a dish of cauliflower fritters in a tangy, turmeric-inflected yogurt curry, has an entirely different flavor profile. "Kadhi is a staple dish of my home. We had ten buffalos, so we'd make our own yogurt, and my mom would take the yogurt and keep it three or four days to let it get more sour. You add some lemon juice, add turmeric and chickpea flour, and cook it for seven or eight hours." For the Kadhi, Yarza pours a Chardonnay from France's Jura region. "The kadhi has a beautiful sourness, so it needs more weight," he says. "A structured, savory white is ideal." Singh enjoys the way his menu darts all over the Indian subcontinent: "I love Chinese-Indian cuisine—Chinese refugees in Calcutta created it over 100 years ago. I always have two or three things that represent that tradition, like Chinese noodles with Indian spice, or Mumbai spring rolls, with green mango, carrots and shredded meat. The prawn coconut curry on our menu is mostly Keralan;

it's very simple, with no other spice than fresh curry leaves, which don't overwhelm the flavor of the prawns. The yogurt kebab we do, that's from Lucknau: Awadhi cuisine, the cuisine of the Moghul rulers of that region. They were into poetry and food and architecture and music; they used to feed their goats gold leaf thinking that it would make the goats taste like gold. It's a very flavorful, rich, creamy cuisine. Our beef curry is southern Indian, bay leaves, pepper, cardamom—that's a spicy curry." (De Yarza pairs it with a California Grenache from Beckmen Cellars.) "The Moghuls ruled India for nearly a thousand years," Singh continues. "They brought hung yogurt, and beets; dried seeds and nuts. But you've also got the influence of the French in Pondicherry, the Portuguese in Goa—vindaloo, which classically is pork cooked in vinegar and spices—comes from the Portuguese influence. Farsi refugees in Mumbai and Delhi; the Sri Lankan influence; and the spice route influence, Thailand.