When:
July 23, 2016 @ 1:30 pm – 4:00 pm
2016-07-23T13:30:00-07:00
2016-07-23T16:00:00-07:00
Where:
The Culinary Institute of America at Greystone
2555 Main St
Buffalo, NY 14214
USA
Cost:
$95
Contact:
enthusiasts.ciachef.edu
7079672385

How do wines like New Zealand Sauvignon Blanc, Italian Sangiovese, and French Bordeaux compare with the wines we make in California? What are the key factors that determine a grape’s characteristics, and how may those factors change when exploring a wine from Europe or North America? How can we understand our preferences for one wine or another, and are those preferences strictly based on flavor? Join us for a series of comparative tastings of the wines of Napa Valley and their counterparts around the world, as we attempt to answer these and other questions.