Author
Author

Gildas L'Hostis

Senior Lecturer Practical Arts delivering courses in oenology (the knowledge of wine, wine service, production, economics, and tasting) at EHL.

Gildas L'HostisComing from a background in the hotel industry, he gained experience managing catering units, food and beverage outlets, and in wine service (sommelier). He spent two years in Australia continuing his studies and working in the wine trade industry. As a teacher, he is specialized in subjects relating to food & beverage management, and particularly wine training, and he has taught in Polynesia and France. In his classes, Gildas shares his deep interest in the field of wine consumption and trade world-wide, and he examines the impact of cultural backgrounds on wine tasting.

More about Gildas L'Hostis

Insights by Gildas L'Hostis (3)

How Wineries Build Their Reputation

In the world of wine, it is important to differentiate between individual reputation and collective reputation. Disassociating the two is crucial because it helps wine drinkers understand the price differences between two wineries that share the same appellation.

Organic Wine and Fine Dining – is the Trend Becoming a Reality?

Ethical food consumption has been on the rise lately in most developed countries. This recent shift in postmodern consumerism may be explained from various angles such as the growing health-seeking niche market, the symbol of elevated social and economic status, and also the growing number of people who fear the wide-ranging consequences that food and beverages may have on the micro and macro environment.

What Influences our Perception of Wine Flavors and Aromas?

Winemakers seek to create 'balanced' and 'harmonious' wines, defined mainly by flavors which, when combined, produce the wine's complexity or 'structure', as well as 'roundness'. When appreciating wine, those flavors interact with each other and modify the way they are perceived.
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