Billpizzaiolo
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Thursday, June 9: The Cornell Epicure: An Exploration of Fine Wine and Gourmet Food.
In this day-long exploration of the Finger Lakes' most exceptional wines, participants will increase their appreciation—and indulge their passion—for locally produced wines and the foods that pair well with them. Led by Cornell wine experts, participants will refine their skills in evaluating wines, deepen their understanding of wine and food pairings, and learn about the science behind the experience. Multiple tastings, a savory catered lunch, and a sumptuous dinner are included in this program for wine and food enthusiasts, home cooks and winemakers, wine merchants and sommeliers, restaurateurs and chefs, and those who want to improve their wine and food knowledge. Learn more at sce.cornell.edu/epicure.
After a one-year hiatus, we are also pleased to offer, once again, the Cornell University Viticulture and Enology Experience (CUVEE) from July 31 to August 5. Those of you who've enjoyed this course may want to tell friends and fellow vinophiles about it.
Led by wine microbiologist Kathleen Arnink and fruit crop physiologist Alan Lakso, CUVEE gives participants hands-on experience working vines and making wines at local vineyards. In the classroom, participants will learn about key agricultural practices and scientific principles, the importance of microbiology in wine making, and the business aspects of owning a winery. Participants will also enjoy savoring and evaluating wines during specially designed tastings. This program is recommended for wine enthusiasts, restaurateurs, chefs, sommeliers, wine merchants, and anyone contemplating purchasing, investing in, or opening a winery. Learn more at sce.cornell.edu/cuvee.
For more information or to register for either of these programs, call 607.255.7259 or e-mail [email protected].
In this day-long exploration of the Finger Lakes' most exceptional wines, participants will increase their appreciation—and indulge their passion—for locally produced wines and the foods that pair well with them. Led by Cornell wine experts, participants will refine their skills in evaluating wines, deepen their understanding of wine and food pairings, and learn about the science behind the experience. Multiple tastings, a savory catered lunch, and a sumptuous dinner are included in this program for wine and food enthusiasts, home cooks and winemakers, wine merchants and sommeliers, restaurateurs and chefs, and those who want to improve their wine and food knowledge. Learn more at sce.cornell.edu/epicure.
After a one-year hiatus, we are also pleased to offer, once again, the Cornell University Viticulture and Enology Experience (CUVEE) from July 31 to August 5. Those of you who've enjoyed this course may want to tell friends and fellow vinophiles about it.
Led by wine microbiologist Kathleen Arnink and fruit crop physiologist Alan Lakso, CUVEE gives participants hands-on experience working vines and making wines at local vineyards. In the classroom, participants will learn about key agricultural practices and scientific principles, the importance of microbiology in wine making, and the business aspects of owning a winery. Participants will also enjoy savoring and evaluating wines during specially designed tastings. This program is recommended for wine enthusiasts, restaurateurs, chefs, sommeliers, wine merchants, and anyone contemplating purchasing, investing in, or opening a winery. Learn more at sce.cornell.edu/cuvee.
For more information or to register for either of these programs, call 607.255.7259 or e-mail [email protected].
