"After returning from an intense week of getting to know the major wine regions of South Australia (through a partnership between WFFT and the South Australia government), I corrected and recalibrated many preconceived notions of the current state of the industry. Yes, it is true that 15-20 years ago so much over-ripe, jammy, and cheap Shiraz came into the US that many wine lovers and collectors believe this to be the face of all Australian wine. Today, nothing could be further from the truth. There is a palpable drive to experiment with new varieties, discover cool-climate sub-regions, and push the bar of quality with traditional varieties of Cabernet and Shiraz. Plus, since Phylloxera has never affected South Australia, it is the home to many of the oldest producing vineyards in the world. In this class, we’ll be exploring all the gems and discoveries from the trip. I promise, they will surprise you as well!
Blind tastings are super-popular here at the WFFT, so in February’s educational class, we’ll be exploring what happens to wine as it ages without knowing the vintage, varietal, or region. All wine, white and red, evolves from fruity in its youth to take on flavors of earth, mushroom, and cigar box in maturity. However, how fast this happens and whether the wine stays balanced or not, is dependent on many factors, including grape varieties, producer, potential of the vineyard, etc. Also, the lines between varieties and regions start to blur and deceive. Join us to experience this magical process, see how close you can guess, and learn a few tricks to hone your skills. Note: there are two seatings for this class: 4:00-5:15 pm and 6:00 to 7:15 pm.
This will be one of the most comprehensive cross section of the dry wines of Portugal. The Douro, Alentejo, a special treat from Madeira, and more! 8 wines and a ton of good information: $55. Note: there are 2 seatings for this class, 4:00-5:15 pm and 6:00-7:15 pm.
Chocolaterie Tessa is pleased to host an evening of chocolate and wine pairings benefiting the Wine and Food Foundation of Texas. For the second time, Mark Rashap, Certified Wine Educator, and Tessa Halstead will be joining forces to share four seasonal chocolate and wine pairings. Just in time for the holidays, you'll leave with all the information you need to know to host a perfect pairing soiree at home!
10-year Bordeaux retrospective, what more do you need to know! We'll be tasting wines from the 2007 vintage, which was a very complicated vintage, but there were certainly gems to be found. The decade mark is when many of the acclaimed Bordeaux start to take on the maturity that collectors enjoy so much. Some wines will be ready to drink, and we'll also taste some wines that might even need more time, but that's the fun!
Join me at the Wine and Food Foundation office for one of two seatings (4pm and 6pm), where I'll be talking about the latest in the Texas Wine Industry. Many of you may know I have been critical of many Texas wines, but I have been seeing quality improve leaps and bounds. This will be a special selection of the best wines I've had over the last 6 months, and many of them can only be sourced at the winery. Don't miss this incredible opportunity!
We're teaming up with Tessa from Chocolaterie Tessa in this class to dig into the essentials of pairing and having fun with chocolate and wine! Tessa will be presenting 4 different styles of chocolate confections, and I will be choosing and pairing the wine. Don't miss out on one of the most decadent of wine tastings!
I'll be teaching the wine side of this Wine and Cheese class with Maddie Ward illuminating the cheese side. We'll have 2 wines each with 4 different types of cheese to cover all the basics of this divine pairing: the balance between acid and fat, salt and sweet, and much more in this delicious class.
There are 2 seatings one at 4 pm and the second at 6 pm, each class will be about 1 hour 15 min.