Visitors will benefit from a programme of workshops and round tables (free access) all along the 5 days of the show.
The Round Tables
First of all, these round tables aim at guiding and informing the visitor.
They may also help review the strategy of cafes, hotels, restaurants and distribution actors as far as wine is concerned.
Visitors will find there advice to get the most from this strategy : increase profit , get added value, improve the brand image of the restaurant
Thank you to Sophie PORCARELLI (SPConseils) for the organisation of these 4 round tables : www.spconseils.org
Program of the Round Tables
Saturday 22 January / Conference set SIRHA (Dôme)
14h30-16h00
Wine and catering , now an essential duo : the new status of wine in catering
Moderated by Sophie PORCARELLI, geographer and creator of SPConseils
Wine nowadays takes a significant place in the catering business.: it’s no more the little jug of wine that goes with the meal or a prohibitive luxury product.
In less than 10 years, wine has become an essential and now major actor of our meals in restaurants.
Which are these restaurants now trying to democratize wine by offering a range as varied and qualitative as possible ?
Which added values have been brought to the restaurants which have tested it ?
With the participation of :
Arnaud CHAMBOST – MOF Sommelier 2000 et President of Honor of the Association des Sommeliers du Lyonnais and Rhône-Alpes (ASLERA) JULIEN CHAZOT – Creator et co-manager of the Harmonie des vins Eric GOETTELMANN – Chef-sommelier of Group Bernard Loiseau (Loiseau des vignes , Beaune) Michel HERMET –Restaurant Wine Bar Le Cheval Blanc at Nîmes, President of the Sommeliers from Languedoc-Roussillon et Vallée du Rhône Sud and Spokesman of the Union De la Sommellerie Française (UDSF) Egmont LABADIE – Journalist in gastronomy wine and writer of the Guide and the Blog Les Zinzins du Zinc Louis PRIVAT – Restaurant manager of Les grands buffets, Narbonne
Sunday 23 January / Workshops and Round Tables set
11h00-12h00
The glass of wine: from concept to practice. What the figures show and what the people think....
Moderated by Sophie PORCARELLI, geographer and creator of SPConseils
Wine occupies a position of choice in the catering trade - 18% of the turnover of restaurants in 2009 - and, along with coffee, remains one of the star products of cafés, hotels and restaurants. But looking beyond the figures, it is above all the ways of consuming and serving wine that have undergone a massive change. Serving "wine by the glass" has in fact become a general feature in the trade and today more than 9 out of 10 establishments propose this service.
What benefits does this practice provide to those who have decided to offer a varied range of quality wines? What is considered to be the "best practice" in this respect and what are the prerequisites that this type of service entails, in terms of the wines offered, procurement, service and storage conditions?
With the participation of :
Thomas DELPY (www.vercoquin.com) - Co creator of the Vercoquiné, Lyon
Fréderic SICRE - (www.vercoquin.com) - Co creator of the Vercoquiné, Lyon
Nicolas NOUCHI - Manager of Francede, CHD Expert Manager
Vincent PIVOT - Wine shop Midi Vins, Villefranche sur Saône
Dominique TOILLON - International and Domestic Markets Analyst, Inter Rhône
Monday 24 January / Workshops and Round Tables set
11h00-12h00
Boosting wine sales in catering: the essentials!
Moderated by Sophie PORCARELLI, geographer and creator of SPConseils
According to a study by CHD Expert, 91% of restaurants in France introduced a "wine by the glass" service in 2009. While this has now become a basic service offered by restaurants – and something that can be welcomed -, it should nonetheless be borne in mind that it cannot be proposed lightly without prior planning and also requires knowledge, know-how and diligence… Indeed, wine in the catering trade implies employing personnel with specific training on the subject, not just by the restaurant owner but also by the wine supplier. What are the technical requirements of this type service? What training courses already exist at the different wine-trade levels?
With the participation of :
Christophe EQUILLE - Sommelier and wine distributor
Irène TOLLERET – Wine maker at Fontanes, (Languedoc Roussillon)
Aurélie MAUCHAND - Head of Domestic Market for Inter Rhône
Catherine DORE – Sommelerie teacher, Lycée Hôtelier Le Castel, Dijon
Tuesday 25 January / Conference set PLACE DES VINS
Wine, culture, wine tourism, training, demonstration : what place for catering ?
With the participation of :
Martine BRIDIER – Promotion Manager "Découverte et Art de vivre" for Rhône Alpes Tourism
Philippe FAURE-BRAC - World Best Sommelier (1992), restaurant owner (Le Bistrot du Sommelier à Paris ) and journalist.
Fabien VIGNAL - Wine Tourism Manager, in charge of Bistrot Beaujolais at Inter Beaujolais
The workshops
These practical worships will mix discovery and teaching. They will either illustrate the topics developped on the round tables, or launch new debates.
Programme of the Workshops
Saturday 22 january / Workshops and Round Tables set
10H00-11H00
Conference « History of the vineyards and wine in the Rhône region. Presentation of the discovery of the Gallo Roman villa of Goiffieux.
Organised by the Coteaux du Lyonnais
Monday 24 january / Workshops and Round Tables set
14h00-15h30
The Bugey Wine games , wine tasting course
16h00-18h00
Prize giving ceremony of the contest « International of Gamay »
Organised by Interbeaujolais
Tuesday 25 January / Workshops and Round Tables set
9h00-12h00
Symposium around Gamay
10h: Presentation Jean Luc Berger et Dominique Capart
10h05: Grapes variety of Gamay and production requests - M. MURISIER
10h25: The various wines elaborated from Gamay grapes ; variety of expression - Jean-Luc BERGER
10h35: How vinify Gamay to get a matured wine - Guillaume de CASTELNAU
10h45: The various styles of Gamay wines - Joe WADSAC
11h: Questions/answers
11h10: How improve Gamay’s image
The assets by Xavier Barbet
International vision
Which marketing : communication, image, packaging, by François Collache
François Collache
11h40-12h00: Wine tasting - Par Joe Wadsac
16h00-17h30
Workshops and Round Tables set
Wines and chocolates
Workshop organised by the SNMOF and MOF actualités
Wine and chocolate, sensory analysis, food and wine matching, new trends
Moderated byPascal Baudoin - Journalist in gastronomy (EST REPUBLICAIN)
With the participation of
Laurent DERHE, MOF sommelier
Olivier BAJARD, MOF Pastry, World champion of desserts
Bruno QUENIOUX, PhiloVino
Jean-Paul BRUN, Wine maker in the Beaujolais
