Visits to the Bernard-Massard Cellars

Hospitality management: some theory and practice!

As part of their course entitled “Deepening of techniques in catering”, on November 16 and 23, 2021, the classes of 2GGH1 and 2GGH2 had the opportunity to discover the Caves Bernard-Massard, in Grevenmacher.

Andy THEIS, president of the Amicale des Anciens Hotelschoul, warmly welcomed the students and began with a brief history of the Bernard-Massard house, founded in 1921. The participants were then able to visit the storage, production and packaging areas. The guide’s explanations were precise and, as proof of the growing interest during the visit, many questions were asked by the students, who were also impressed by the size of the installations.

Afterwards, the students tasted a crémant de Luxembourg and two Rieslings from two different terroirs. This was all the more instructive for the students as they were able to see for themselves the notable differences from one terroir to another.

Their teacher, Jean-Marc DIJOU, stressed how important it is to allow the students to complete the theoretical knowledge they have learned in class about winemaking with an experience in the field. In just two hours, their interest in the world of wine took a huge leap forward: being able to visualize the transformation of grape juice into wine gave them a clearer idea of the process and left a lasting impression.

“Interesting”, “enriching”, “exciting”, the very enthusiastic students were full of praise at the end of the visit, and are already looking forward to a future excursion related to the hospitality business.

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