Wine Tasting Classes
HCC launching wine-tasting classes
Holyoke Community College is launching a series of wine-tasting classes this month for would-be connoisseurs who want to explore the vast complexities of wine while sampling select foods.
Starting September 28, classes meet monthly on Thursdays from 6-8 p.m. at the HCC MGM Culinary Arts Institute 164 Race St. All are taught by gastronomy professional Hannah Morrow, a travel food educator and cheese specialist at Formaggio Kitchen in Boston.
Each wine-tasting class has a different theme and food pairing:
Sept. 28: Biodynamic Wines (cheese and charcuterie)
What are biodynamic wines? How do they assimilate and differ from natural wines or organic wines? Learn what methods are used during the farming, production, and bottling processes and why they're important to the end product we know and love. Light cheese and charcuterie accompaniments will be provided.
Oct. 19: Oaked Wines (BBQ)
Oaked wines are found globally, but the U.S. is known for oaked whites. Participants will taste domestic and international oaked wines, learn how new and old oak affects wine structure and composition and where wine barrels are from and why they're effective in flavor addition and maturation. Menu items from Theodore's BBQ in Springfield will ramp up the smokiness and flavor.
Nov. 16: Skin Contact: Maceration and Beyond (Thanksgiving and chocolate)
This class will get intimate with ideas about flavor, color and texture in wine. Why is rosé red? How do you develop intense flavor and structure? What are the ideas behind terms like "whole cluster," "carbonic (maceration)" and "saignee." What is blending and how does that incorporate flavor and balance out the "roundness" of wine? Learn to find the perfect pairings for your family's Thanksgiving meal, and find out why skin contact pairs beautifully with varying types of dark chocolate.
Dec. 14: Table Wines (holiday leftovers and hand pies)
Ever been to a restaurant and ordered the "house wine"? Often simple yet delicious, "house" or "table" wines are ubiquitous for a reason. We'll explore regionality and historical significance of table wines, how they're cultivated, bottled and served, and why they're so delicious and economical. At this point in the holiday season, leftovers might be stacking up in your fridge. Don't throw them away! Together we'll explore table wine and leftover pairings, both savory and sweet, in the form of hand pies.
The cost for each session is $59. Seats are limited.
To register, please go to hcc.edu/cookingfa23 or call 413-552-2500.
PHOTO: Biodynamic wines, paired with cheese and charcutuerie, are the theme of the first wine-tasting class on Sept. 28 at the HCC MGM Culinary Arts Institute.
