The Joy of Wine: Appreciation, Collection, and Understanding Value


The Joy of Wine: Appreciation, Collection, and Understanding Value

William Schragis / Culinary Institute of America – $89 for the 2 class series.


Each class from ‘The Joy of Wine: Appreciation, Collection, and Understanding Value’ will be presented from 7:00pm – 8:30pm ET

Thursday, April 22: Part 1

Thursday, April 29: Part 2


A link for viewing The Joy of Wine will be sent to you 1 day before the first class.

The Joy of Wine: Appreciation, Collection, and Understanding Value

Wine is made to be enjoyed, but so much of what makes it special can seem inaccessible. This brand new two-part class will cover the basics of wine in the world today and discuss what is exciting and popular from the perspective of the budding enthusiast, business insider, and seasoned collector.

The Joy of Wine starts with two of the most popular grape varietals: Cabernet Sauvignon and Chardonnay. We’ll learn about their origins, where they grow well, and why they are popular. Students will learn to describe describe the bottles they like and debunk some of the more popular wine myths of the world. Then we’ll take a deeper dive into some of the more traditional wine producing regions and cover the ancient and twisted world of Italian wine. We’ll learn about cellar management and bottle aging, and learn about some of the regions and styles that industry insiders think of as the best values.

William Schragis, Barrell Craft Spirits National Director – began his beverage career as a sommelier and bar manager in Eli Zabar’s restaurant empire. He then moved to retail and auction, heading up the Spirits department at Zachys Wine and Liquor in Scarsdale. Since then, William managed regional business development for The House of Agricole, worked to launch brands nationally as a brand ambassador, and enjoyed a stint as a part-time distiller for Kings County Distillery. He continues in the New York wine and spirits world, writing for several publications and lecturing on distillation science at the Culinary Institute of America in Napa Valley.




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