Using oak plays a significant role in winemaking. Coming into contact with wine during fermentation or aging in barrels, (the technology known to the humanity since Roman times), oak has a profound effect on the resulting wine, affecting its color, aromas, flavors, tannins and texture.
Different types of oak transmit different aromas and flavors to wine. Different size, degree of toasting and age of barrels matters, too.
Is oaky good or bad? During our 2-hour session we will try to find the answer to this long-term dispute of wine lovers, speak about different types of oak and how they influence the wine, discuss the kind of food that pairs best with the oaky wines (and why), and learn the latest oak-related trends in wine world.
We will taste 5 wines altogether and observe how the taste changes due to different presence of oak:
- 2 whites (unoaked and oaked)
- 3 reds (joven, roble and crianza)
Snacks and appetizers will be provided.
The cost for participation is 25 EUR per person, to be paid either by cash at the workshop, or prepaid via PayPal or bank transfer (in this case the details to be advised by personal email).
The space is limited to 11 participants at a time.
Please RSVP by the morning of June 05, for us to consider the amount of wine and snacks.
In case of cancelation, we will appreciate your early notification.
Looking forward to seeing you and tasting delicious wines together!
The location at:
C/Roger de Flor 258, Bajos 1
The nearest metro station is Verdaguer, (L4 Yellow or L5 Blue), the best exit L4, ¨Passeig Sant Joan¨.
Bicing stations nearby:
19 – C/Rossello 254
29 – C/Provença[masked]
Meetup signs will be posted for orientation.