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Natural Wines: The Tasting Class
In the world of winemaking, the reality behind your glass of wine is far more complex than most realize. Behind every pour lies a hidden process—a cocktail of Megapurple, fish bladder extracts, rodenticides, fungicides, herbicides, water backs, enzymes, acid additions, and reverse osmosis. These aren't just the exceptions; they are the rule. If you've ever sipped wine, it's almost certain that one or more of these methods have been used to shape its flavor, color, or clarity.
This might sound shocking, but it shouldn't be. Back in 2009, Keith Wallace, the maverick founder of the Wine School of Philadelphia, took on the establishment with a series of explosive articles in the Daily Beast. He exposed the often-hidden manipulations in winemaking, pulling back the curtain on practices that many winemakers would rather keep under wraps. The backlash was fierce. Winemakers like Adam Lee of Siduri didn't hold back their anger, lambasting Wallace for airing the industry's dirty laundry.
Since the Wine School of Philadelphia opened its doors in 2001, the debate over natural, organic, and biodynamic wines has been a constant undercurrent. It’s a subject we’re deeply passionate about, so much so that our commitment to natural wines has infused every class we’ve taught over the past two decades. Our students have been clamoring for a class dedicated solely to natural wines, and now, at last, we're delivering.
This isn’t just a class; it’s an exploration into the lives of the radical, passionate individuals driving the natural wine movement. You’ll taste wines from all corners of the globe, each one a testament to the incredible range of flavors wine can offer. But be warned—many of the bottles you’ll encounter are rare finds, the kind of wines that don’t grace the shelves of your local Wine & Spirits store.
Event Links
Tickets: https://go.evvnt.com/2584993-0
Booking: https://go.evvnt.com/2584993-2
