Platocanario.es VII Promotion of the Sumilleres course by Canary Wine

The Canary Islands opens a new edition of the Sommelier Course

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The Canary Islands Wine Campus begins its ninth Sommelier Course in October, con 275 hours of face-to-face training over six months

He Canary Islands Wine Campus will launch the ninth edition of its Sommelier Course in October, a face-to-face training 275 hours spread over six months and aimed mainly at hospitality professionals, catering and the wine sector.

Classes will be taught in La Guancha, Tenerife, Mondays and Tuesdays, with a program that combines theory and practice and covers everything from viticulture and enology to sensory analysis, warehouse management, service and harmonization.

The content pays special attention to the canarian wines, although it also includes the main Spanish and international wine-growing areas. The training is completed with oil tastings, cafés, beers, aguas, cheeses, yeast, vermouth, spirits and other products linked to the work of the sommelier.

The faculty will bring together professionals from different fields of oenology and sommelier, among them Paco del Castillo, Juancho Asenjo, Joaquin Galvez, Crazy Javier, Enrique Flores, Juan Jesús Méndez o Rasa Strankauskaite, among others.

A minimally produced wine arrives in the Canary Islands

The current wine production of the Islands also allows these days the arrival of a small batch of September 2024, by Remírez de Ganuza, distributed in the Canary Islands by DC Mayca.

Platocanario.es Iralia Ramírez de Gamuza

The winery produced only 869 bottles, which sold out in a few 24 hours after receiving a demand much higher than the available production. A very small part has been reserved for selected establishments in the Archipelago.

Iraila is also a unique production within Remírez de Ganuza.: This is their first red wine not based on Tempranillo and is made entirely with Garnacha from old vineyards of San Vicente de la Sonsierra. The vintage 2024 combines grapes from plots planted in 1973 y 1940 and spends twelve months between ceramic jars and French oak barrels.

Two different news, but related to the same trend: greater professional specialization around wine and growing interest in the Canary Islands market for limited production references.

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