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+--- Thread: Stony Brook Center - March Events (/thread-2662.html)
- gclancy - 01-12-2005
Location: All sessions are held at Stony Brook Manhattan, 401 Park Avenue South at 28th Street.
Fee: Each class will offer at least 6-8 quality wines. All of the wines served will be paired with appropriate food samplings. Classes are $75.00 for the first person, “Bring a Friend†and the second person gets a discounted rate of $50.00.
To Register: For any of these courses, please call 631.632.9404.
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Around the World in 10 Glasses
Tuesday, March 8: 6:30–8:00 p.m.
Retail wine shelves can be a jungle, what with hundreds of bottlings from all over the world. Noted wine authority W. R. Tish helps shake some sense out of the chaos in a seminar that spans the globe and explores the importance of grapes, places and techniques that affect wine styles. Wines on tap include European classics such as Bordeaux and Rhone reds, as well as New World wonders like New Zealand Sauvignon Blanc, Argentina Malbec and Aussie Shiraz. Tish will also offer tips on deciphering wine lists quicker than you can say "Gewurztraminer" and discuss why finding wines that fit your taste have nothing at all to do with wine ratings.
W. R. Tish, known in the wine trade simply as Tish, has been writing and speaking about wine and food for more than a decade. As editor of Wine Enthusiast Magazine from 1988 to 1998, he re-worked the publication to position it as a spunkier alternative to other wine magazines. He has served as a regular wine instructor for The Institute of Culinary Education in New York City, and as the auctioneer for the annual Hudson Valley Wine Showcase & Auction.
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Creating A Regional Cuisine
Tuesday, March 15: 6:30–8:00 p.m.
Chef Michael Meehan and Winemaker Greg Gove will team up to present the award-winning wines of Long Island's Peconic Bay Winery with a focus on North Fork ingredients, including tuna, shellfish, duck, local produce and artisanal cheese. Learn how to plan a menu to match wines in aroma, flavor, body, and spirit.
Meehan's cooking at Southold's famed Seafood Barge won him top accolades. Gove has been making wine on Long Island since the 1985. His Peconic Bay 2001 Merlot was recently voted "Best in Class" at the Los Angeles County Fair, and his Chardonnay won "Best Chardonnay" at the Wine Classic.
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From Aroma to Bouquet: How Wines Age
Tuesday, March 22: 6:30–8:00 p.m.
Everyone knows that wine is supposed to improve with age, but how does this happen? What kinds of flavors and aromas develop? Winemaker Eric Fry will lead a tasting beginning with the evolution of sparkling wines, moving on through whites into the deep, dark changes that red wines undergo. In a unique evening with a master, you will be able to test your own senses at the end.
Eric Fry has been the winemaker at The Lenz Winery for the past 16 years, making him one of America's most experienced (and fanatically inspired) winemakers.