Education Series: Wine as We Know it
We’re excited to do our first FOUR-part class.
We’ve been itching to do deeper dives. Classes that build on themselves for more nuanced and interesting conversations. Our first is a robust introduction to wine: from its beginning and spread in ancient history to modern development and globalization, the present time and the rise of natural wine and what the future will hold. We call the whole, dang thing WINE AS WE KNOW IT. This will be led by. . .
Read More
We’re excited to do our first FOUR-part class.
We’ve been itching to do deeper dives. Classes that build on themselves for more nuanced and interesting conversations. Our first is a robust introduction to wine: from its beginning and spread in ancient history to modern development and globalization, the present time and the rise of natural wine and what the future will hold. We call the whole, dang thing WINE AS WE KNOW IT. This will be led by GW co-founder and wealth of information Krysta Oben along with expert co-hosts each session. We will run this on Sunday afternoons in April from 5-6:30 pm – skipping Easter Sunday! Each class will include 6 tasters that speak to the topic. We greatly encourage folks to attend all inter-connected sessions (for a deal!), but limited tickets are also available for each individual class and each session exists as a fully formed unit on its own.
Ancient History: Sunday April 2nd, 5-6:30 PM
Where grape farming comes from and how wine is made: how fermentation works, how grapes travelled.
Amphora/Tinaja
Field Blend
Skin Contact
Taste: skin contact, qvevri, clarete, field blend, Malvasia/Pais
Modern History: Sunday April 16th, 5-6:30 PM
Farming: Natural wine has always been wine - industrial wine is a new trend (100 years)
Post War Industrialization
Appellations & standardization
Grapes & Brands, wine as an investment
Points/Scores/Critics/Pressure
Taste: Bordeaux, California, Champagne, the classics vs natural examples
Natural Wine: Sunday April 23rd, 5-6:30 PM
The swing back from industrial wine to natural wine
Rediscovering forgotten regions & grapes
Organic, biodynamic, natural, sustainable, greenwashing
Natural wine as a brand, instagram sommeliers, can natural wine scale?
Changing climate, rising alcohol
Glouglou and orange wine / style vs. sense of place
Taste: Austria, Beaujolais, New California, Regional Grapes
The Future: Sunday April 30th, 5-6:30 PM
Everything is on fire.
Can we become less Euro-centric?
Alternative ferments (cider, co-ferments)
Climate change & hybrids
Who gets to farm/make/sell wine?
Labour practices
Taste: wine/cider/beer, non-alc, hybrids, other surprises…
Read Less
We’re excited to do our first FOUR-part class.
We’ve been itching to do deeper dives. Classes that build on themselves for more nuanced and interesting conversations. Our first is a robust introduction to wine: f. . .
Read More
We’re excited to do our first FOUR-part class.
We’ve been itching to do deeper dives. Classes that build on themselves for more nuanced and interesting conversations. Our first is a robust introduction to wine: from its beginning and spread in ancient history to modern development and globalization, the present time and the rise of natural wine and what the future will hold. We call the whole, dang thing WINE AS WE KNOW IT. This will be led by GW co-founder and wealth of information Krysta Oben along with expert co-hosts each session. We will run this on Sunday afternoons in April from 5-6:30 pm – skipping Easter Sunday! Each class will include 6 tasters that speak to the topic. We greatly encourage folks to attend all inter-connected sessions (for a deal!), but limited tickets are also available for each individual class and each session exists as a fully formed unit on its own.
Ancient History: Sunday April 2nd, 5-6:30 PM
Where grape farming comes from and how wine is made: how fermentation works, how grapes travelled.
Amphora/Tinaja
Field Blend
Skin Contact
Taste: skin contact, qvevri, clarete, field blend, Malvasia/Pais
Modern History: Sunday April 16th, 5-6:30 PM
Farming: Natural wine has always been wine - industrial wine is a new trend (100 years)
Post War Industrialization
Appellations & standardization
Grapes & Brands, wine as an investment
Points/Scores/Critics/Pressure
Taste: Bordeaux, California, Champagne, the classics vs natural examples
Natural Wine: Sunday April 23rd, 5-6:30 PM
The swing back from industrial wine to natural wine
Rediscovering forgotten regions & grapes
Organic, biodynamic, natural, sustainable, greenwashing
Natural wine as a brand, instagram sommeliers, can natural wine scale?
Changing climate, rising alcohol
Glouglou and orange wine / style vs. sense of place
Taste: Austria, Beaujolais, New California, Regional Grapes
The Future: Sunday April 30th, 5-6:30 PM
Everything is on fire.
Can we become less Euro-centric?
Alternative ferments (cider, co-ferments)
Climate change & hybrids
Who gets to farm/make/sell wine?
Labour practices
Taste: wine/cider/beer, non-alc, hybrids, other surprises…
Read Less
- In stock
- Inventory on the way
We can't wait to welcome you to our space! We started Grape Witches way back in 2016 doing in person events and are stoked to taste with you again. We will continue to limit crowds to create a relaxed and comfortable environment for everyone. Please note all event tickets are non-refundable.
Events held in our salon space are up one flight of stairs and unfortunately not accessible.
We love private events! If you are looking to host a private or corporate event offsite or at our HQ please reach out at events@grapewitches.com. From customizable Education Hours to paired wine dinners, weddings, birthdays and everything in between, we are here to make it happen.
