Spend the day perched on a mountain overlooking the Columbia River, immersed in wine, from tasting to making. This class offers an in-depth, sensory analysis of wines and exploration of the chemistry/art fusion behind winemaking. We will learn about Sulphur, biogenic amines, and what causes good and bad aromas. The sensory portion of class will help each student match quantifiable data to wines he/she likes or dislikes, as well as learning language to articulate those preferences. A tour of the facility will show students how wine is made on a commercial level, and Talia will discuss modifying these processes for home use. The group will see, smell and taste actively fermenting wines, and students will get a chance to measure Brix levels, total acidity and try some punch downs! Don't know what any of those things are? No worries, come to class and find out!
This class is offered through Wildcraft Studio School, and the date has not been set. Check back as September nears.