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TORONTO, January 19, 2009 – Jamie Drummond will ask winemaker extraordinaire (and Quercus Petraea aficionado) Norman Hardie and NYC wine authority Paul Grieco "To Oak, or not to Oak: that is the question" for what promises to be a rather lively discussion. Both will lead us through a structured tasting exploring the myriad nuances that both Cooper and toast-level can bring to a wine. While wines are maturing, it is essential that a Winemaker go through regular and rigorous barrel tasting in order to surmise the evolution of his or her wine. One of the most important factors in the maturing of barrel-aged wines is the careful management of oak, as this has a significant impact upon the characteristics of the final wine. In this very special tasting Terroir invites you to step into the Winemaker's shoes, where you will have the opportunity to experience for yourself the essential decisions a Winemaker has to make in the cellar months before the wine is bottled.
Winemaker Norman Hardie and New York wine authority Paul Grieco (Hearth Restaurant/Terroir Wine Bar) will lead the room through a tutored tasting of Norm Hardie’s as yet unreleased 2009 vintage Pinot Noir. What is exceptional about this particular tasting is that the group will be led through six examples of exactly the same wine matured in six very different barrels, with our guest speakers debating the numerous attributes that each of these barrels bring to the wine. Through this unique exercise the assembled tasters will gain a greater understanding of the many benefits of a well-managed oak regime/barrel program, as well as in depth and eye-opening experience of the intricacies and nuances that come about through the utilisation of different Cooper, toast levels, and ages of barrels.
Whether you love or loathe the influence that oak has upon wine, this first-of-its-kind tasting will be of great benefit to anyone with even a passing interest in the art of winemaking.
This tasting offers a rare opportunity to barrel sample various levels of oak toasting and their impact (or value) to a single varietal from the same vintage. A heated debated will surely ensue between two well renowned experts of wine, moderated by such a sophisticated sommelier as Drummond. This is an opportunity industry oenophiles will not want to miss.
Terroir Hospitality Industry Symposium Tuesday, March 2nd, 2010 Hart House, University of Toronto 7 Hart House Circle Tickets available at www.uofttix.ca
TORONTO, January 19, 2009 – Jamie Drummond will ask winemaker extraordinaire (and Quercus Petraea aficionado) Norman Hardie and NYC wine authority Paul Grieco "To Oak, or not to Oak: that is the question" for what promises to be a rather lively discussion. Both will lead us through a structured tasting exploring the myriad nuances that both Cooper and toast-level can bring to a wine. While wines are maturing, it is essential that a Winemaker go through regular and rigorous barrel tasting in order to surmise the evolution of his or her wine. One of the most important factors in the maturing of barrel-aged wines is the careful management of oak, as this has a significant impact upon the characteristics of the final wine. In this very special tasting Terroir invites you to step into the Winemaker's shoes, where you will have the opportunity to experience for yourself the essential decisions a Winemaker has to make in the cellar months before the wine is bottled.
Winemaker Norman Hardie and New York wine authority Paul Grieco (Hearth Restaurant/Terroir Wine Bar) will lead the room through a tutored tasting of Norm Hardie’s as yet unreleased 2009 vintage Pinot Noir. What is exceptional about this particular tasting is that the group will be led through six examples of exactly the same wine matured in six very different barrels, with our guest speakers debating the numerous attributes that each of these barrels bring to the wine. Through this unique exercise the assembled tasters will gain a greater understanding of the many benefits of a well-managed oak regime/barrel program, as well as in depth and eye-opening experience of the intricacies and nuances that come about through the utilisation of different Cooper, toast levels, and ages of barrels.
Whether you love or loathe the influence that oak has upon wine, this first-of-its-kind tasting will be of great benefit to anyone with even a passing interest in the art of winemaking.
- “I believe this seminar will be beneficial to every level of wine lover – neophyte to aficionado – as a beginner it will give insight on how oak influences wine and as a wine professional a greater understanding of the different degrees of toast levels and the outcome in flavor profile. The debate between Paul (oak hater) and Norm (oak lover) will give everyone an intriguing perspective. They are both reputable wine industry gurus that have very strong opinions on different ends of the spectrum in terms of wine making styles.” Courtney Henderson, Food & Beverage Manager / Sommelier, FRANK, AGO
This tasting offers a rare opportunity to barrel sample various levels of oak toasting and their impact (or value) to a single varietal from the same vintage. A heated debated will surely ensue between two well renowned experts of wine, moderated by such a sophisticated sommelier as Drummond. This is an opportunity industry oenophiles will not want to miss.
Terroir Hospitality Industry Symposium Tuesday, March 2nd, 2010 Hart House, University of Toronto 7 Hart House Circle Tickets available at www.uofttix.ca
