

“A great wine education class. I was amazed by the instructor's wealth of knowledge, the
great wines to taste and talk about, and the small, intimate class size. A fun way to learn a lot
about wine.”
—Will, Ritchie Creek Vineyards
“I have taken both courses. The instructors tell it how it is, simply and eloquently without
intimidation. This instills the confidence to explore wines on our own, as well as encouraging us to
develop and express our own opinions and preferences. I really enjoy the personal stories about the
different wineries and wine makers around the world. I was always entertained while learning at the
same time.”
— Liz, Director of Trade & PR, Southcorp Wines
SESSION # 1 – VARIETALS & REGIONALITY
Chenin Blanc: Mont Louis vs. Vouvray vs. Clarksburg
Pinot Gris (Grigio): Alto Adige vs. Alsace vs. Oregon
Chardonnay: expensive Napa Valley vs. high elevation
Norton (French-American hybrid) vs. Dolcetto
Cab Fr blend (St. Emilon) vs. Merlot blend (NZ) vs. Malbec blend (Argentina)
Cab Sauv: hillside Mt. Veeder vs. Oakville bench vs. Napa valley floor
shaded canopy Cab Sauv
SESSION # 2 - VINEYARD DECISIONS
Sauv Blanc: Marlborough vs. Hawkes Bay
Sauv Blanc blends: Sancerre vs. Graves
Viognier quality: Pays d'Oc vs. Condrieu
Oregon Pinot Noir: WillaKenzie soil vs. Jory soil vs. sedimentary soil
Sonoma Pinot Noir: Carneros vs. Santa Rosa plain vs. Ft. Ross
Grenache: old vines McLaren Vale vs. southern Rhône blend
Paso Robles Syrah: French clone vs. Australian clone vs. Petite Sirah
SESSION # 3 - WINEMAKING DECISIONS
Chardonnay: stainless fermented vs. heavy malo-lactic fermentation
Chardonnay: barrel fermented new French oak vs. American oak
Chardonnay: wild yeast fermentation vs. bottle-aged
Spanish traditional Tempranillo blend vs. Spanish modern Garnacha
Pinotage: boere-style vs. international-style
Merlot: restrained vs. overblown
Zinfandel: short fermentation vs. extended maceration
Cab Sauv barrel samples: Nadalie Taransaud oak vs. Seguin-Moreau Nevers vs. Gomba Italian