Eve's Wine 101

Learn How to Make Wine: Classes from Santa Clarita’s Own World Wine Education

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Wine Making ~ Receive a Certificate of Completion* Classes are scheduled for 2016, SIGN UP NOW!

Eve's pic - from the one time I did harvest at DiMaggio Washington's vineyard!

Eve’s pic – from the one time I did harvest at DiMaggio Washington’s vineyard!

Location: University Center, College of the Canyons Campus Time: 9:00 a.m. – 11:30 a.m.

Saturdays: April 30, June 11, June 25 and July 23 
– Need Minimum of 10 Students to Schedule – 
Cost: $75/per class or $225 for Entire Four Class Series Goal/Objective: Basic understanding of Wine Making
End Result: *Certificate offered upon completion of all four classes

A quick overview of what the four classes will cover:

  • Selecting and understanding the vineyard, Harvest: Pre, Post and During
  • Inside the winery, fermentation and making the wine
  • Barrel usage, racking, topping off and aging
  • Bottling, Corks, Labels and labeling laws 
Bottom line, these classes will cover from vineyard to bottle and everything in between. 
You will come away from this series of classes with a greater appreciation of what’s in your glass and possibly the desire to put your knowledge and passion to work with your own grapes. Either way, you’ll have a great time!
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What to bring to class:

  •  An open mind
  •  A great attitude
  •  A passion for wine
  •  An interest in making wine … or at least an interest in how wine is made
  •  Notebook
  •  Pen/Pencil
  • Calculator
… and all your questions!
  • Call Now To Reserve Your Seat: 818.844.4000 or email: info@worldwineeducation.
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**A minimum of 10 students are required for this 4 class series to move forward. 
NOTE: The “Hands-On” Class will be available at harvest (Mother Nature picks the dates) and there will be a handful of varietals to choose from.
  • We have to wait for the grower to set the pricing, but our 2015 pricing was: 100 lbs. for $150 which includes pick up, delivery, crush, de-stem, press … Gives you an opportunity to put what you’ve learned to work. 100 lbs will make about 6 gallons of wine which will give you about 30 bottles.
    • SOMETHING TO THINK ABOUT:
    • Options to participate in “Hands-On” Wine Making, both small and large batch to be discussed prior to or during class, with a commitment from those interested AS SOON AS POSSIBLE due to the need to secure grapes from growers.
  • The sooner the request to secure grapes, the better your chance of availability. 
Once again, CALL NOW to Reserve Your Seat: 818.844.4000 or email: info@worldwineeducation.com

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Kitchen Wizards: Taste of Italy Part 3 of 5

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Classic Mushroom Risotto – with a Barolo d’Asti

http://www.kitchenwizards.us/

http://www.worldwineeducation.com

Course three from A Taste of Italy at Kitchen Wizards, are you ready, palate sufficiently watering?  I sniffed the air as Chef Herve melted the butter just right, added the risotto until it “popped” and then was served:

Mushroom Risotta

(Can use chicken or vegetable stock)

1 lb. crimini mushrooms

¼ cup olive oil

2 shallots, minced

1 ½ cup Arborio rice

4 ½  cups chicken stock

4 oz. dried porcini mushrooms

¼ cup chopped parsley

½ cup shredded parmesan

1-2 tsp. salt

1 tsp. fresh ground pepper

•                In sauce pot simmer chicken stock and porcini mushrooms.

•                In large skillet heat 2 Tbsp. of oil, add shallots and chopped mushrooms.

•                Cook until all liquid has evaporated. (can take up to 10 minutes, stirring so you do not burn them) Set aside.

•                Heat large, deep sided, pan and add 2 Tbsp. of olive oil and rice. Stir to coat rice with oil. (30 seconds.)

•                Add ½ cup infused chicken stock and reduce heat to medium-low. Stirring constantly until stock is absorbed.

•                Keep adding more stock slowly and only when previous liquid has absorbed.

•                When all stock has been added rice should be tender, if not add a little warm water bit by bit until rice is tender yet firm.

•                Add salt and pepper to taste.

•                Fold in mushrooms

•                Fold in Cheese

Sprinkle with chopped parsley and serve in bowls.

Kitchen Wizards: Taste of Italy Part 2 of 5

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Branzino Arrosto – Roasted Sea Bass with fennel and olives – paired with Verdicchio.

http://www.kitchenwizards.us/

http://www.worldwineeducation.com

Okay, now we’re all revved up.  Last week I shared the first course from an Italian wine pairing class at Kitchen Wizards.  Today is Course Two.  Chef Herve made it very clear to the class that a fresh fish should…come with a head.  It also made it easier to slip the ingredients inside, see those listed below, that would make the dish flavorful.

A Taste of Italy

Roasted Branzino

(whole roasted sea bass serves 2)

1 bulb fennel

1 orange

2 lemons

½  cup plus 2 Tbsp. olive oil

½  cup calamata olives, pitted and  chopped

2 sprigs ea. sage, thyme and rosemary

2 tsp. salt

1 tsp. pepper

1 two to 3 lb. Branzino, cleaned and scaled, with head and tail left on.

Pre-heat oven to 350˚

•                Remove some of the leafy greens from the fennel and place in a bowl.

•                Cut fennel in half and slice as thin as possible. Add to tops.

•                Zest the orange and 1 lemon and add to fennel.

Juice both and set aside.

•                Add ¼ olive oil, the olives, herbs and 1 tsp. of salt and ½ tsp. of pepper. Toss like a salad and set aside.

•                Pat fish dry, inside and out. Then rub with remaining olive oil. Salt and pepper inside and out.

•                Stuff cavity with the fennel salad and place on a foil covered baking sheet.

•                Slice the remaining lemon and place, shingled, onto the fish.

•                Place baking sheet onto the middle rack in the oven and bake 20 minutes per pound or about 40 minutes total.

•                Add 2 Tbsp. of olive oil to the reserved juice to make a light dressing.

Add salt and pepper and serve on the side.