Speaker

Seminar Topic

1:15

To Be Announced

To Be Announced

2:15

Laurie Forster
The Wine Coach

The Killer B’s of Italy:  Brunello & Barolo
Come learn about (and taste) two of the most legendary red wines of Italy—the Barolos of Piedmont and the Brunellos of Tuscany.  Laurie will explain why these wines have the longevity to age for decades and why they inspire such passionate followers.

3:15

Kristina Sutter
Master of Whisky
Johnnie Walker & the Diageo Whisky Brands

Whiskies of the World
Take a sipping tour of the worlds very different and very respected whiskies.  Here you will sample the unique flavor notes of single malt scotches from each region of Scotland, as well as Ireland, Canada and the US.  We will discuss the various production processes as well as aging and regional influence.

Speaker

Seminar Topic

11:15

William S. Shepard
Author of Shepard’s Guide to Mastering French Wines

Everything You Always Wanted to Know About the Great Wines of Bordeaux and Burgundy and Were Afraid to Ask
Join Bill Shepard for a colorful tour through these great French vineyards. Along the way, you'll painlessly explore the great wine classifications of the Medoc and the Cote d'Or, and pick up some helpful information about point scores, vintages, what wines to buy, and when to buy them.

12:15

Ed McCarthy
Mary Ewing-Mulligan
Authors of Wine For Dummies
and
Wine Style

Wines of Tuscany
The magic and wonder of Tuscany definitely includes its superb wines, all made to accompany food. The heart of Tuscany is the Chianti region, especially Chianti Classico, with Florence to its north and Siena to the south. Brunello di Montallcino, one of Italy's great red wines, is also Tuscan. Other excellent Tuscan wines include Vino Nobile di Montepulciano and the Super-Tuscan wines, such as Sassicaia and Ornellaia. It all adds up to make Tuscany one of the finest wine regions in the world.

 1:15

Laurie Forster
The Wine Coach

Weird Science:  Wine & Food Reactions
Laurie will help you discover how wine reacts with common food components like salt, acids and fats.  Taste your way to understanding how to create great food and wine pairings every time.  This interactive seminar is a favorite of wine beginners and connoisseurs alike!

 2:15

Paula Johnson
Curator, Division of Work & Industry, Smithsonian’s National Museum of American History

Julia Child’s Kitchen
Bringing Julia’s Tools and Stories to the Smithsonian

 3:15

Katie Wetzel Murphy
Alexander Valley Vineyards

The Art of Blending

Speaker

Seminar Topic

12:15

Ben Giliberti
Washington Post Wine Critic

To Be Announced

 2:15

Kristina Sutter
Master of Whisky
Johnnie Walker and the
Diageo Whisky Brands

A Treat from the Sea, and some Talisker for Me!
Until the early 80’s whisky was the original beverage of choice to pair with foods.  Even further is history begins the delightful pairing of Talisker single malt scotch and freshly shucked oysters.  Experience for yourself the lovely marriage of a spicy, rugged scotch and a tasty local oyster.