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Deductive Wine Tasting Masterclass
May 15 @ 7:30 pm - 9:00 pm
Wine is definitely a subject that the more you practice, the more you learn and the more you want to continue discovering.
The easy part is deciding if you like wine or not. The difficult part is understanding why. What do you like about it, what are you tasting and how do you communicate these thoughts? Is it light or full bodied? Tannic or smooth and supple? What are tannins anyway? Is it fruity, sweet, dry…? Do fruity and sweet mean the same thing? How can I choose between red fruit and or dark fruit? When you say barnyard…?
In our continuation of our Wine Education Program, this class focuses on “deductive” tasting specifically…from generalities to more specific realizations and knowledge. We will combine useful and distinctive information and tools, a relaxed atmosphere and plenty of wine. Through taste identification & comparative tastings, we’ll demonstrate body, tannin, sweetness/dryness, fruity and earthy differences to give you the tools to narrow down the plethora of choices you experience every time you taste wine and train your palate further with every sip.
The ability to sniff out and untangle the subtle threads that weave into complex wine aromas is essential for tasting. Try holding your nose while you swallow a mouthful of wine; you will find that most of the flavor is muted. Your nose is the key to your palate. (90% of taste comes from your nose) Once you learn how to give a wine a good sniff, you’ll begin to develop the ability to isolate flavors—to notice the way they unfold and interact—and, to some degree, assign a language to describe them. The language you choose comes from your life experience, where you grew up and what you ate/drank then and now.
About the Speaker: Matthew Stollenmaier holds the WSET Intermediate Wine & Spirit Education Trust Certification from the International Wine Center in New York City, Master of Wine program and actively attends wine courses from trusted programs such as Society of Wine Educators, NYC, Institute of Culinary Education, NYC, Institute of America California, The Rudd Center for the Study of California Wines, and University of Davis, Special Studies of Sensory Evaluation, Food and Wine Pairing.