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Week 4: Exploring New World Wines

Topics:

Introduction to New World wine regions (USA, Australia, New Zealand, South America, South Africa)

Innovations in New World winemaking

Comparing Old World vs. New World styles

Activity: Tasting wines from key New World regions.

Tuesdays every 2 weeks

Course Title: Introduction to Wine Appreciation

Duration: 8 class -  2 Hours Each Target Audience: Beginners to Intermediate Wine Enthusiasts

Week 1: Foundations of Wine Knowledge

Topics:

History and origins of wine

Overview of grape varieties

The winemaking process

Activity: Guided tasting of a red, white, and rosé wine.

Week 2: Tasting Techniques and Sensory Analysis

Topics:

The art of wine tasting: sight, smell, and taste

Identifying flavor profiles and wine faults

Understanding wine structure: acidity, tannin, body, sweetness

Activity: Practice tasting with focus on sensory elements.

Week 3: Exploring Old World Wines

Topics:

Introduction to European wine regions (France, Italy, Spain, Germany)

Key grape varieties and styles from each region

Reading European wine labels

Activity: Tasting wines from major Old World regions.

Week 4: Exploring New World Wines

Topics:

Introduction to New World wine regions (USA, Australia, New Zealand, South America, South Africa)

Innovations in New World winemaking

Comparing Old World vs. New World styles

Activity: Tasting wines from key New World regions.

Week 5: Sparkling and Fortified Wines

Topics:

Types of sparkling wines: Champagne, Prosecco, Cava, others

Fortified wines: Port, Sherry, Madeira

Production methods and unique characteristics

Activity: Comparative tasting of sparkling and fortified wines.

Week 6: Food and Wine Pairing

Topics:

Principles of food and wine pairing

Understanding complementing vs. contrasting flavors

Wine and cheese: a perfect match?

Activity: Pairing wines with small food plates, including cheeses, meats, and desserts.

Week 7: Wine Regions in Depth

Topics:

Deep dive into a specific region (e.g., Burgundy or Napa Valley)

The concept of terroir

Climate’s role in wine characteristics

Activity: Tasting focused on wines from the chosen region.

Week 8: Trends, Buying, and Storing Wine

Topics:

Trends in the wine world: natural, organic, and biodynamic wines

How to buy wine: navigating stores and online options

Proper storage and aging

Tips for building a wine collection

Activity: Blind tasting to review and apply course knowledge.

$15 per person or $25 per Couple

2 samples of wine and a small shareable 

On the 3rd floor 

Door open @6pm 

Starts @630PM 

More Information to come

Sign Up

Spanish Tapas & Wine Pairing Menu

Welcome Wine – Marques de Caceres Brut Cava (Crisp acidity and fine bubbles, with flavors ofgreen apple, citrus, pear.)

Gessamí Penedès Organic White Wine (Floral, crisp, and aromatic with notes of white flowers, citrus, and stone fruit)

Pair with:  Gambas al Ajillo – Sautéed shrimp in garlic, olive oil, white wine, and chili flakes.

Hacienda de Arínzano Chardonnay (Elegant, oaky, with ripe fruit, vanilla, and a creamy finish)

Pair with:  Croquetas de Pollo – Creamy chicken croquettes with a crispy golden crust.

Muriel Crianza Rioja (Classic Rioja with red fruit, oak, smooth & balanced)

Pair with:  Pan con Tomate y Jamón Ibérico – Toasted bread with fresh tomato, garlic, olive oil, and Ibérico ham.

Eguía Tempranillo (Bold, with dark fruit, spice, and hints of vanilla and leather)

Pair with:  Empanadas de Carne – Flaky pastry filled with spiced beef and peppers. The savory filling pairs beautifully with Tempranillo’s dark fruit notes.

Blau Montsant Red Blend (Deep, rich, with dark berries, licorice, and earthy minerality)

Pair with:  Pinchos Morunos

– Moorish-style grilled lamb skewers with smoked paprika and cumin.

Week 5: Sparkling and Fortified Wines

Topics:

Types of sparkling wines: Champagne, Prosecco, Cava, others

Fortified wines: Port, Sherry, Madeira

Production methods and unique characteristics

Activity: Comparative tasting of sparkling and fortified wines.

Door open @6pm 

Starts @630PM 

More Information to come 

Week 6: Food and Wine Pairing

Topics:

Principles of food and wine pairing

Understanding complementing vs. contrasting flavors

Wine and cheese: a perfect match?

Activity

: Pairing wines with small food plates, including cheeses, meats, and desserts.

Week 7: Wine Regions in Depth

Topics:

Deep dive into a specific region (e.g., Burgundy or Napa Valley)

The concept of terroir

Climate’s role in wine characteristics

Activity: Tasting focused on wines from the chosen region.

Week 8: Trends, Buying, and Storing Wine

Topics:

Trends in the wine world: natural, organic, and biodynamic wines

How to buy wine: navigating stores and online options

Proper storage and aging

Tips for building a wine collection

Activity

: Blind tasting to review and apply course knowledge.