“The Flavors in the Glass and How They Get There” Seminar Series
Follow the grape from grapevine to glass to learn what viticultural and vinicultural variables affect the flavors of the finished wine.
- Structure: Wine components, thresholds, and the sensory chemistry of it all.
- Aromas: How we smell what we smell…put to the sniff test. Identification exercises.
- The Vineyard: Terroir, canopy management, climate and the interaction of the three.
- Winemaking: The human element. Explore the gamut …from yeasts wild and tame to fining and filtration.
- Barrels and Corks: How they are made…how they impact the flavors in the glass.
- Varietals and the Blend: From field mix to “cookbook” winemaking…what works and why.
- The Flavor Continuum: Ripeness, maturity and the difference between the two.
- Port and Sherry: Fortification. Vertical and horizontal blends. Biological and chemical aging.
- Sparkling Wine: Rural Method. Traditional method. Charmat process. Bottles and bubbles.
“Grapes: From Gondola to Glass” Seminar Series
Explore 14 grape varieties and their global manifestations of terror while learning each grape’s benchmark structural and aromatic personalities.
- Wine Components, Wine Aromas, Muscat
- Cabernet Sauvignon, Chardonnay
- Merlot, Sauvignon Blanc
- Gamay, Gewürztraminer, Chenin Blanc
- Pinot Noir, Pinot Gris/Grigio
- Syrah, Viognier
- Zinfandel, Riesling
“Wine at Table” Seminar Series
Explore the fundamental building blocks of food and wine pairing. Find out why Chateau Haut-So-Good tastes oh-so-bad with certain dishes. Find out how herbs and spices can make or break the match. Learn how to put together perfect pairings that make both wine and food show to best advantage.
- Food and Wine Pairing
- Herb and Wine Pairing
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