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The Science of Wine and Taste

August 19, 2015 @ 6:30 pm - 8:30 pm

 Twin Cities Wine Education LLC presents
The Science of Wine and Taste
Time to geek out. Let’s talk acids, alcohols, tannin, yeast strains, photosynthesis, fermentations, and the science of food and wine pairing.
In this new and highly interactive class, we will dive head first into the science of wine, starting with modern developments in vineyard management including canopy management, organic farming, dry farming, and more.
We then step into the winemaking itself to detail cold soak macerations, temperature controlled fermentations, 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).
The last part of the class discusses the science of food and wine pairing, paying particular attention to how wines interact with sour, sweet, and fat.
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!


August 19, 2015
6:30 pm - 8:30 pm
Event Category:


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

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