Academic Foundations
Wine history, global wine geography, appellations, consumption trends, viticulture and oenology.
School Background
School Background
Université des Vins et d’Analyses Sensorielles was founded in 2003 as a specialised training institution dedicated to wine tasting, sensory analysis and wine education. Created by Jérôme Mancosu, founder and president of a French wine tasting association, the school developed around tasting methodology, vineyard practice, estate learning and the promotion of French wine culture.
Honour and Recognition
Order of Agricultural Merit
Jérôme Mancosu has long been involved in the education and promotion of French wine. In 2007, he received the Order of Agricultural Merit, awarded by the French Ministry of Agriculture. This distinction reflects his long-standing contribution to wine education, agricultural culture and the promotion of French wine.
Estate Campus
An Estate-Based Learning Environment in Isère, France
The school is located in Salaise-sur-Sanne, Isère, France, and is connected with the vignole régionnelle. The estate context gives students access to a vineyard, tasting and regional wine environment in the northern Rhône Valley area. This setting supports practical learning, estate visits, vineyard observation and exposure to French wine regions.
Address
19, rue Vaillant Couturier
38150 Salaise-sur-Sanne, Isère, France
Founder
From Saint-Émilion to the Rhône Valley: A Practice-Based Wine Educator
Jérôme Mancosu studied and practised winemaking in Saint-Émilion and Côte-Rôtie / Rhône Valley contexts. His estate has developed several wine series, including the reference known in existing materials as “White Knight”. This wine received attention during the 2008 Roussillon estate annual wine event and has been discussed in French media and wine commentary. The school presents this background as part of a practice-based teaching path, with careful attention to terroir, tasting method and winemaking experience.
Teaching Philosophy
Bringing Experience, Method and Experimentation into Wine Education
The programme is not designed as a simple leisure wine tasting course. It is built as a structured training system covering the world of wine, viticulture, oenology, tasting methodology, organoleptic character studies, food and wine pairing, experimental tasting and practical training in France. The teaching approach combines theoretical understanding, guided sensory practice, practical exercises and exposure to real wine regions.
Sensory Methodology
Visual, olfactory, gustatory, tactile and temperature-based perception, aroma memory and experimental tasting.
Field-Based Training
Pruning, harvest, vinification, regional visits, estate tasting and practical learning in France.