UCSB Classes
on hold
“Do you simply drink wine, or do you taste wine? ” Smell and taste are essential and integral to the enjoyment of wine. Students will be exposed to a wide range of wines (dry, medium dry, fruity wines and ports). We will explore which wines compliment which foods and some common myths… “Why shouldn’t you drink a Cabernet Franc (a red wine) with salmon?” I would.
The course will also touch on the health benefits of wines and the process of winemaking (growing/purchasing of grapes, choosing equipment, fermenting, aging and storing). You will learn how to make 5 gallons of wine.
You will taste 3 types of Giessinger wines (white, red, and dessert) in every session. Our last session involves food-wine pairing. Bring your favorite dish to share and pair with Giessinger wines. We will end the quarter with a food-wine event at Giessinger Winery in Westlake Village.
- Instructor
- Dr. Edouard Giessinger
- Bring to first class
- Two 6-8oz.wine glasses, pen, paper, bread or simple food, and your yellow enrollment receipt.
- Class fee
- Students , Non-students
- Note
- You must be at least 21 years of age to enroll in this class. You have to enroll in person for age verification.
Facts
Fermentation/microbiological phase:
Grapes + yeast Enzymes ———-> Alcohol + CO2 + ATP (heat)
Dry wines: are the result of an unstopped finished fermentation
Fruity wines: are the result of a stopped unfinished fermentation.
This process is challenging since it requires to find the right balance before stopping the fermentation.
Notes:
1. Cork: some of our wines contain some cork ships. It’s alright. In fact, cork is a good absorbent of some of the newly formed substances during bottle aging.
2. Sediments: some of our wines contain some grape sediments. It’s alright. They add character to the wine.
3. Port: once in a while some our Port bottles leak. It’s alright. It’s due to wine expansion because of high alcohol content and temperature variation. In fact, matured Ports in wooden barrels, whose permeability allows a small amount of oxygen exposure, experience what is known as oxidative aging.
Fermentation/microbiological phase:
Wine tasting is an experience. Here at Giessinger winery we try to experiment with all kind of wine making styles to accommodate your palate. Whether the wine is dry, fruity, or sweet it is your palate that matters at the end. Your appreciation and choice of wine is dictated by your palate and not by what others like or say. Always remember, the best wine is the one you like.
