Flatiron Wine School: Debunking the Natural Wine Phenomenon
From venue:
One of the most hyped buzzwords in wine these days is “natural.” But ironically, it does not have an official definition or regulations, leading to widespread misinformation and confusion. Is the wine “natty”—possibly suffering from spoilage bacteria or other “dirty” phenomenon—or is it merely “low intervention”? Do natural wines taste different? Do they show more terroir? Are they better for you? Are they better for the planet?
Annie will present five wines of different natural styles, while exploring where this sudden explosion of natural wines came from, covering multiple grey-area aspects of the trend, highlighting the best features of these wines, and generating a conversation about the past, present, and future of winemaking... and even of wine itself. This class will begin at 6:00pm on Tuesday, February 6 and run for approximately 90 minutes. Wines tasted in class will be available for purchase with a discount available to attendees only. Seating is limited.
$50
RSVP on website
Location
873 Broadway
New York, NY 10003