This is an INDUSTRY class - although everyone is invited.
Designed to delve into the components in wine: acids, tannins, alcohol and sugar, and how they are expressed on the palate. The components are mixed in water as they are in wine with the same range of parts per million. This is helpful in singling out the characteristics that each component expresses on your individual palates. Each of us are so different in how we understand based on our biology, environment, background, heritage, etc.
Join Reggie Daigneault for an exercise that is not to be missed. We will not only explore individual components in water, but also in combinations as they are in wine.
MONDAY, March 25th 6-9pm at HUMBLE VINE in BURIEN
Seats are limited, sign up now!
$60 industry price