April Classes at Tria Fermentation School

Even though I’m still in the thick of preparations for my seminar on organic and biodynamic wines at Tria next week, it’s not too early to start planning for next month. Tria’s full schedule of April classes will be announced shortly. In the meanwhile, here’s a sneak preview – and early chance to nab some seats – at the two classes I’ll be leading in April.

On Tuesday, April 8, I’ll be focusing on the wines of Piedmont in a course that should offer interest to both newbies and dyed in the wool Piemonte freaks. We’ll start with a somewhat untraditional white. Then quickly, in time with the typical progression on the Piemontese table, shift gears to reds, with a focus on the major wines of the Albese: Dolcetto, Barbera, Barbaresco and Barolo. In the middle of things, we’ll take a quick detour to the fringes of the Alto Piemonte with a Coste della Sesia Rosso. To refresh the palate and enliven the senses, we’ll swing back to white, finishing things off with one of my favorite examples of Moscato d’Asti.

Back by apparent popular demand, I’ll be repeating my course on the wines of Bordeaux on Tuesday, April 22. This class is geared primarily toward the Bordelaise beginner. We won’t be delving deep into the “mysteries” of the heralded estates or trying any three- (much less four-) figure bottles. Instead, we’ll taste textbook examples of both whites and reds from the major sub-regions of Bordeaux, touching on the geological and historical background that informs the wines’ taste, structure and meaning. For those of you thinking of a do-over, some wines will be repeats from the last session and some will be new discoveries.

Update: The rest of the April schedule is now up and running.