After work, come spend a few hours tasting and learning about wine, starting 17 January 2005.
December 28, 2004 (Press Release) --
UNDERSTANDING WINE
After work, come spend a few hours tasting and learning about wine.
When: Three (3) consecutive Mondays starting January 17, 2005
Time: 7:00 to 9:00 p.m.
Location: The Art of Wine
6627 S. Dixie Highway (US 1 & 67th Ave.)
South Miami FL 33143
Registration: Mail a check payable to The Foundation Fighting Blindness
c/o The Art of Wine
Cost: $60 suggested minimum tax-deductible contribution
Sessions: I. Whites (January 17)
II. Reds (January 24)
III. Sparkling, Dessert, Fortified (January 31)
Instructor: Leo Bueno [a local wine geek]
Information: Call Peter at The Art of Wine, 305-662-9415
Topics
1. CONSUMER OPTIONS AND DIFFICULTIES
2. TASTING MECHANICS AND PROTOCOLS
3. TYPES AND STYLES
4. THE WORLDS--OLD, NEW, EMERGING
5. EVALUATING QUALITY
6. PACKAGING, SERVING AND TOOLS
7. FLAWS
8. HISTORY
9. VITICULTURE, HOW GRAPES ARE GROWN
10. OENOLOGY, HOW IT IS MADE
11. HOW AND WHERE TO BUY
12. WHAT DETERMINES THE PRICE
13. PRESERVING OPEN BOTTLES
14. COLLECTING, AGING AND CELLARING
15. PAIRING WITH FOOD
16. HEALTH EFFECTS
17. REGULATION AND POLITICS
After work, come spend a few hours tasting and learning about wine.
When: Three (3) consecutive Mondays starting January 17, 2005
Time: 7:00 to 9:00 p.m.
Location: The Art of Wine
6627 S. Dixie Highway (US 1 & 67th Ave.)
South Miami FL 33143
Registration: Mail a check payable to The Foundation Fighting Blindness
c/o The Art of Wine
Cost: $60 suggested minimum tax-deductible contribution
Sessions: I. Whites (January 17)
II. Reds (January 24)
III. Sparkling, Dessert, Fortified (January 31)
Instructor: Leo Bueno [a local wine geek]
Information: Call Peter at The Art of Wine, 305-662-9415
Topics
1. CONSUMER OPTIONS AND DIFFICULTIES
2. TASTING MECHANICS AND PROTOCOLS
3. TYPES AND STYLES
4. THE WORLDS--OLD, NEW, EMERGING
5. EVALUATING QUALITY
6. PACKAGING, SERVING AND TOOLS
7. FLAWS
8. HISTORY
9. VITICULTURE, HOW GRAPES ARE GROWN
10. OENOLOGY, HOW IT IS MADE
11. HOW AND WHERE TO BUY
12. WHAT DETERMINES THE PRICE
13. PRESERVING OPEN BOTTLES
14. COLLECTING, AGING AND CELLARING
15. PAIRING WITH FOOD
16. HEALTH EFFECTS
17. REGULATION AND POLITICS
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