Fork and Cork will be presenting wine classes for those interested in learning more about enjoying their wine. We will not inundate attendees with technical or sommelier jargon. This is about enjoying the wines!
Wine 101
We will discuss, in very general terms, how wine is made, where grapes come from, what makes wines taste the way they do, and the basics of wine wholesaling, retailing, packaging, purchasing, both in wine shops and in restaurants. We will touch on wine etiquette to the extent that those unfamiliar with buying wine can feel comfortable in what can be a very daunting and complex environment. We will taste a handful of popular varietals. The course will explain foil cutters, corkscrews, waiter’s friends, other wine gadgets including champagne wrenches.
Wine 102
We will look at how temperature can affect the enjoyment of wine. Participants will taste two different whites and two different reds at different temperatures. This is not be a “do it this way”, but a lab course that exposes attendees to how temperature can impact the enjoyment of different wines. This course also covers the basics of wine cooling and storage systems.
Wine 103
We examine how wine glasses can impact how various wines’ taste on the pallet. Attendees will be served two different whites and two different reds in different styled wine glasses so they can contemplate how wines can taste different, for better or worse, from different stemware. This course will also address decanting, aerating, champagne pumps and wine preservation systems.
Wine 104
We’ll demonstrate pairing wines with food. Two popular whites and two reds will be paired with bite size food offerings such as shrimp, chicken, pork and beef and tasted with both white and red wines. Again, not a how to, but a “find what you like” exercise. The bottom line will be to encourage consumers to try different wines with various meals. To experiment.