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The Science of Wine and Flavor

October 14 @ 6:30 pm - 8:30 pm

Twin Cities Wine Education LLC presents a great night of learning the complexities of wine and flavor pairings


The Science of Wine and Flavor


Time to geek out. Let’s talk acids, alcohols, tannin, yeast strains, photosynthesis, fermentations, and the science of food and wine pairing.


In this popular and highly interactive class, we will dive headfirst into the science of wine and flavor, starting with an eye-opening experiment: tasting a range of wines with salt, sugar, sour, and fat. By following a careful format, you’ll learn the ins and outs of food and wine pairing at a sophisticated level, allowing you to find the right wine for almost any dish.


Then we’ll step into the modern developments in vineyard management including canopy management, organic farming, dry farming, and more.


Following that, we’ll go into the science of winemaking itself to detail cold soak macerations, temperature controlled fermentation, the use of oak (and if chips do the same thing), and the history (and current controversy) of sulfur. We’ll also have a discussion about 2,4,6-Trichloroanisole, or cork taint, and why screw caps might be the best closure for all bottles of wine.


We will also cover the range of options a winemaker has at their disposal when it comes to yeast, and how this is crucial when it comes to the final style of the wine (and why some winemakers skip selecting their yeasts and let nature do all the work).


Of course, all of this is accompanied by great wines to help us understand the points discussed.


You can expect the extensive Twin Cities Wine Education handouts, use of top quality Riedel stemware, and an intimidation-free presentation of the information. Twin Cities Wine Education classes are a snob-free zone!


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Venue

North Loop Wine and Spirits
218 North Washington Avenue
Minneapolis, MN 55401 United States

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