What am I smelling? Why does it smell like bread dough? Buttered Popcorn? Crème Fraiche? Nutmeg and Cedar Shavings? Where are those aromatics come from and why do they manifest a lot stronger with certain wines?
The science behind wine flavors and smells can be intimidating, but there are telltale aspects of how a particular wine is made. What do these particular treatments to wine contribute to the overall wine? Aside from the wines for the class, enjoy smelling and tasting particular items and ingredients associated with these flavors to connect the aromatics in the wine better.
$40 includes wine, tasting plate, service fee and tax. Reserve at 919.542.2121.