Wine Studies (Fall 2009)

Red, White and Green: Organic, Biodynamic and Sustainable Wines (Section 1) (0.6 CEU)

An elective course in the Specialized Studies Program in Wine.
Are you ready to drink wines made with craft, not chemicals? Over the past decade, there's been a tremendous advancement in the cultivation of organically grown grapes. Many wineries in the U.S. and overseas use varying methods of organic, biodynamic and sustainable winemaking, but they don't tell you that on the label. Until recently, organic wines brought to mind images of scruffy Birkenstock-wearing vintners weeding through scraggly vineyards and producing substandard wine. Today, the number of wineries using healthy and environmentally-friendly practices are staggering, and the wines they produce are astonishing. You'll be surprised and delighted to taste these gorgeous "green" wines. And as an extra benefit, they're additive- and pesticide-free. Recommended prerequisite: Fundamentals of Wine Studies. Enrollment restricted to persons 21 years of age or older. Please bring four clear wine glasses to each class meeting. Refund deadline one week prior to start date.

Marlene Rossman, M.B.A., M.A., president of Manhattan Wine Seminars, LLC, has taught wine education at New York's French Culinary Institute, Laguna Culinary Arts and develops custom wine education programs for Fortune 500 corporations. She is the wine columnist for Chef Magazine. She is a frequent judge at international wine competitions.