Sunday School Series: Natural Wine--But What's It All Mean?!
3:00-4:00pm every Sunday, September 9-October 28, 2018
Class admission is available for purchase ($35) the day of class beginning at 1pm. You may call (510-686-3615) or show up beginning at 1pm in advance of the 3pm class to add your name to the class list
Natural Wine--But What's It All Mean?!
“Do you carry any natural wines?” they ask…
Ah, natural wine! Is there any term more buzzed about today, more batted around, more hotly debated, more ambiguously confusing than NATURAL WINE?
There’ve been more articles written than we can count, entire import portfolios have been built around the nebulous style, and some seriously feisty disagreements are happening on folks’ Facebook walls over the definition of natural wine and the culture that’s grown around it.
All the debate led us to wonder: Is it possible to have a bipartisan conversation about natural wine? We’re here to try!
Join us for a brand new, eight-part class series dissecting natural wine’s history, culture and implications for the broader world of wine as a whole. Oh yes, we’re going to get realllly geeky, and there may be some fiery discussion as we outline concepts like sustainable, organic and biodynamic viticulture and winemaking; highlight key tenets and sticking points of what it might mean to make natural wine versus conventional wine; hear from producers in both camps provide arguments for opposite approaches; examine the rhetoric of what’s natural; identify common characteristics of natural wines; and learn how to find what you want both in terms of principle and style.
In each class of this series, we'll taste four wines while we learn from industry experts and winemakers.
Classes take place every Sunday from 3-4pm September 9-October 28. Class admission is available for purchase ($35) the day of class beginning at 1pm. You may call (510-686-3615) or show up beginning at 1pm in advance of the 3pm class to add your name to the class list
Introducing the series: defining organic, biodynamic, sustainable and natural
Led by: Stevie Stacionis with Vinny Eng, Wine Director of Tartine Manufactory
Notions of “natural”: strict definitions and defining a flaw
Picking sides: why wineries do or don’t get certified
The culture of natural wine: the making of a lifestyle
Led by: Bradford Taylor, owner of Ordinaire Wine Bar
All about biodynamics: mystical or matter-of-fact?
Led by: Pam Strayer of Demeter
Banking on natural: building a business around ideology
On winemaking: how wineries make tough choices
Checking the pulse of the public: how does the consumer get what they want?
Led by: Esther Mobley, wine writer for the San Francisco Chronicle