Name
Appassimento: Wine Made From Dried Grapes
Date & Time
Sunday, October 6, 2024, 2:00 PM - 3:30 PM
Speakers
Alan Tardi - New York Wine Studio
Alan Tardi
Description

This session will focus on the ancient practice of drying grapes prior to vinification. We will explore when, where and how this technique originated, how it was embraced by the ancient Romans and spread throughout their expanding empire, and how/why it is still practiced to this day. We will taste a variety of different wines—dry as well as sweet—from various grape varieties (red and white), different growing areas, and different methods of drying and vinification. We will also consider how these wines fit into today's wine & food culture.

Location Name
California 1
Full Address
Town & Country Resort & Spa
500 Hotel Circle North
San Diego, CA 92108
United States
Session Type
Tasting Session
Tasting Component?
Yes
Session Evaluation
Session Evaluation
Learning Objectives
1. Become more knowledgeable about an ancient and unusual production practice.
2. Developing a better understanding of the impact of dehydrated grapes and the special characteristics it may add to a wine
3. Understand the significant impact that grape variety, soil, and drying method have on the final product
4. How these intense and distinctive wines complement certain foods
Wine List in Tasting Order
Sforzato di Valtellina “Alberada” DOCG 2019 (Mamete Prevostini)
Amarone della Valpolicella “Ca’ Florian” 2013 (Tommasi)
Montefalco Sagrantino Passito DOCG 2018 (arnoldo Caprai)
Vin de Paille Sacrérouge (Mourvédre) 2017 (Tablas Creek)
Côtes de Jura vin de Paille 2014 (Domaine de Sainete Marie)
Passito di Pantelleria "Bukkuram, Sole d'Agosto" 2022 (Marco de Bartoli)
Commandaria 2019 (Tsiakkas Winery)