Tannin Talk

A lesson on phenolics in wine, where they come from, their importance in wine, how they work with food pairing and how they change during vinification and wine aging.

This tutorial is best suited for the more advanced wine drinker as there is a considerable amount of chemisty involved in the topic. The lesson can be paired with a tasting of different wine styles to show the complexity of tannin structure. It is a also a tactile and experiential class, as I use grapeseed extract, powered tannin, oak, chalk, tea and other items to demonstrate the various characteristics of phenolics, particularly in regard to astringency and mouthfeel.

$150 per person. Minimum of 6 and maximum of 12 attendees.