Humans have been propagating red wine grapes for the purpose of making wine for over 8,000 years. Fast forward to the 1940s and 1970s, when most new American homes had refrigerators and air conditioners, respectively. Despite having put a human on the moon and developing a personal computer that fits in our pockets since that time, it only took until recently to put 2 and 2 together and start chilling our reds and serving them at more optimal temperatures. Guess it's time to learn not just to chill our red wines, but also how we ourselves can chill over shared glasses!
This class aims to reach the casual drinker as much as the wine geek, bridging the fun of sipping wine in the sun with a bit of science behind why temperature is a crucial consideration in making, storing, and serving wine.
Class is 2 hours long, including a Q&A session with seasoned Astor Center Instructor Chris Struck.
What you can expect:
- 1 Welcome wine
- 6 Tasting pours of chillable reds
- Palate-cleansing bread & cheese
- A 20% discount on all wines tasted to use in-store after class
What you will learn:
- What defines a "chillable red"
- Optimal temperatures for grape picking, wine fermentation, wine storage, and wine service--and related considerations
- How temperature plays a role in food and wine pairing principles
- How climate change may be impacting characteristics of some of our favorite red wines
Level: Beginner to Intermediate
Style: Lecture + Tasting
