Why is one wine lemony and refreshing, while another is chewy and meaty? Why does one wine complement shrimp and another a juicy T-bone? Join Advanced Sommelier, Mary Ross, virtually as she shows you how the answers lie in four simple variables that determine all wine flavors. Learn these variables to understand how all wine is the same and each…
Why is one wine lemony and refreshing, while another is chewy and meaty? Why does one wine complement shrimp and another a juicy T-bone? Join Advanced Sommelier, Mary Ross, virtually as she shows you how the answers lie in four simple variables that determine all wine flavors. Learn these variables to understand how all wine is the same and each wine – sometimes each bottle – unique. We’ll also explore wine history, wine chemistry, food pairings and practice professional tasting techniques. This class is a must for entry-level wine drinkers and a fun refresher for aficionados.
To enhance your experience, we recommend you’re tasting similar wines with Mary Ross during class.
Wines Featured in Class:
- Champagne Blanc de Blancs, Pierre Moncuit, NV, Champagne, France
- Sauvignon Blanc, Errazuriz "Max", 2017, Aconcagua, Chile
- Cabernet Sauvignon, Requiem, 2019, Columbia Valley, WA, USA
If you’re unable to find these exact wines, we recommend you procure bottles featuring the same region and grape. This includes:
- Champagne from France
- Sauvignon Blanc from Chile
- Cabernet Sauvignon from Washington State
Learn more about Advanced Sommelier Mary Ross here.
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Want to see more classes? Visit thechoppingblock.com.
