What’s (really) in the wine we’re drinking? Are some wines better for us than others? How do our wine choices affect the environment?

These and other questions are addressed in our upcoming course on Natural Wine.

Natural Wine - ie wine made without interference or additives - has existed for thousands of years. But improved technology, along with modern pressures to produce more wine with broader appeal means that many wines today are anything but natural.

This 4-week, in-depth course is designed for the beginner wine-enthusiast looking to develop their knowledge and understanding of Natural Wine and how it differs from Conventional Wine.

Class will be held Monday evenings 6-8:30pm, April 20, 2020 - May 11, 2020.

The course is developed and led by certified Sommeliers Heather Rankin (co-Owner) and Erin Beazely and  covers wine sensory and theory fundamentals including winemaking basics, tasting techniques, food pairing, and regional highlights.

You will taste 20 natural wines with custom food pairings designed and prepared by Chef Josh MccCarty. As well, a comprehensive course manual will be provided for you to keep.

A general outline is detailed below:

Class 1: Natural Wine, An OverviewDefining Natural Wine; Conventional vs Commercial vs Natural; The Origins and Resurgence of Natural Wine; Popular Criticims & Controversies; Wine Faults; Leaders in Natural Wine; How to Source Natural Wine; Where Is Natural Wine Going?

Class 2: Natural Wine In The VineyardFarming Methods: Sustainable vs Organic vs Biodynamic; Dry Farming vs Irrigation; Manual vs Machine; Regional and Site Advantages; Environmental Benefits and Initiatives

Class 3: Natural Wine In The CellarWinemaking: Conventional vs Low Intervention vs Natural; Wild Fermentation; Sulphur; Filtering and Fining; Fermentation Vessels; Adjustments and Additives; Common Natural Wine Styles: Pet-Nat, Orange

Class 4: Regional HotspotsRegional Hotspots for Natural Wine: Fringe Champagne, Northern Beaujolais, Austria, Georgia, Sicily; Jura.