Stony Brook University’s Center for Food Wine, and Culture has just announced a cool new winter wine education session that you might be interested in.
They are calling it Inside Wine: From Vineyard to Glass and it is on Thursday evenings from 7:00 – 8:30 p.m. on January 25 and February 1, 8 and 15. The cost is $185 per person for all four sessions.
The four-part series will feature instructors who are experienced vintners, winemakers, and chefs. The sessions will examine viticultural practices, terroir, Old World vs. New World winemaking, blending and food pairing through a series of guided tastings and discussions.
Read below for more details on the individual sessions.
January 25: Viticulture and Varietals
An overview of the life of the vine; common vineyard practices; and the important variables leading to wine quality.
Tasting: The world’s leading grape varietals: chardonnay, sauvignon blanc, riesling, cabernet
sauvignon and merlot
Instructor: Ursula Massoud, co-owner of Paumanok Vineyards
February 1: Old World vs. New World, Sensory Evaluation, and Market Influences
A discussion of how climate and market influence wine styles.
Tasting: Contrasting pairs of wines from the world’s important viticultural regions
Instructor: Gary Madden. Madden was a computer expert who caught the wine bug in California and now creates unique and spirited wine/food/art/sport adventures as Director of Lieb Family Cellars.
February 8: The Winemaker’s Art
A guided tasting demonstrating how different winemaking techniques affect wine, including a blending session in which participants will create new wine blends.
Tasting: Be surprised—and happy—by the winemaker’s choices
Instructor: Eric Fry. Fry began his winemaking career as a microbiologist at Robert Mondavi and has been award-winning winemaker at The Lenz Winery (after stints in France and the Finger Lakes) for two decades.
February 15: Pairing Wine and Food
A top Long Island chef and an award-winning winemaker collaborate to demonstrate the principles of delicious pairings with a variety of regional foods and ingredients.
Tastings: a range of seasonally appropriate foods and wines
Instructors: Eric Fry (see above) and Americo Mintegui, chef at The Seafood Barge, veteran of Lespinasse, Bouley, and El Bulli restaurants.
** Sessions may not be taken individually. 48-hour cancellation policy applies; refunds not available
for missed sessions. You must be at least 21 years old to take this course.
Note: You must be 21 or over to participate in wine-tasting events. Registration and payment are required for attendance. Please register as early as possible, as space is limited. Please note that the Center has a 48-hour pre-event cancellation policy.
Questions? Please call Ginny Clancy, Program Coordinator at (631) 632-9404.