|
Tuesday, June 15, 2010, 6:30 - 8:30 pm, Price: $150 cancelled
2 hours of instruction and tasting ENROLL NOW
Say it, don’t spray it! That, in essence, is the mantra of sustainable winemakers who avoid the use of fertilizers, pesticides, and chemical manipulations. But the advantages of greener production methods go beyond environmental friendliness: today’s organic wines offer a fuller expression of both grape and terroir. If you can find delicious and sophisticated wines that have been made in an earth-friendly way, why would you drink anything else? Both a perfect starting point for novices to begin a wine education and an intriguing course for aficionados to expand their knowledge into this field of production, this course will take you on a guided exploration through the burgeoning world of organic wines. How can you tell if something is organic? And what’s the difference between biodynamic, sustainable, and natural winemaking? Learn what practices these wines have in common and the different methods that make them unique by tasting a variety of different labels from winemakers around the globe.
Students must be at least 21 years of age to enroll in Green Wines Demystified.
| MEET YOUR INSTRUCTOR |
| Adam Morganstern is the Editor of The Organic Wine Journal, the world's leading online magazine for organic, biodynamic, and natural wines. He teaches organic wine classes at The French Culinary Institute, the Astor Center, Union Square Wines, and Chelsea Wine Vault. |
Recreational classes make great gifts! Purchase a gift certificate now.
|
