Winetasting: Flavors and Red Blends

Join restaurateur, wine connoisseur, and sommelier Andy Andresky for a night to remember. Immerse yourself in the heady aromas and taste sensations of three reds and a white. Learn the chemistry behind flavor–the sometimes bold, sometimes nuanced effects of tannins, pH, fermentation, aging, and grape varietals. (Can wine really taste like bacon or Band-AidsTM? What causes mouthfeel? Which chemicals make wine velvety, silky, and grippy?) Test and challenge your senses with the aromas, overtones, weight, texture, and structure of Andy’s hand-picked wines. Then, daringly blend your own unique vintage to bring to the Connoisseur’s Table for judging. This experience includes epicurean delights to further enhance and ignite taste buds and olfactory receptors.