The Biggest Wine Myths Explained with Andres Medrano

The Biggest Wine Myths Explained with Andres Medrano


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Is an expensive bottle of wine really better than something half the price? Do sulfites give you a headache? What is the right wine to serve with grilled fish? Whether you're just discovering the world of wine or are already a connoisseur, understanding wine can be intimidating. This centuries-old drink is easy to enjoy but harder to decipher. With the help of Paris-based Sommelier Andres Medrano, this seminar will help clear up misconceptions and debunk myths about wine.

The world of fine wine can feel like an exclusive club open only to the initiated. In this seminar, we will answer common questions and clear up typical misunderstandings about wine in all its forms. From terroir to tannins, Andres will share the terminology and vocabulary needed to talk about wine and understand its finer points. Drawing on his years of experience leading wine tours in France, Andres will lift the veil on the mysteries of the wine world and give participants the confidence needed to enjoy wine and experiment with new vintages.

Led by sommelier Andres Medrano, this interactive seminar will explore the common misconceptions about wine production and wine drinking. Designed to inform curiosity and future travels, participants will learn the truth behind the myths surrounding wine.

Andrés has spent more than 10 years in Paris honing his culinary skills and knowledge. Starting in 2008 at the famous FERRANDI, L'école de cuisine et hôtelière, he learned the hard way the fine art of pastry and cuisine, apprenticing in noted Michelin-starred restaurants. Inspired by French cuisine, he then had the opportunity to study alongside European champion chef Olivier Boudot to discover secrets of French bread-making at the international Cordon Bleu school. Discovering a more epicurean penchant, he then left to study for the globally recognized Wine & Spirit Education Trust (WSET) level 3 qualification, the French Wine Scholar and the Champagne Master Level program with the highest honors at the French Scholar Guild. Now, armed with both the skills of a sommelier and culinary nous, he is bringing the disciplines together as a food and wine editor, leading bespoke, fun, relaxed, ‘under the skin of the city’ tours around Paris’s independent delicatessens & vintners. He co-founded his secret cellar cheese & wine experience www.wetasteparis.com. Join him in sharing his passion for the traditions, methods & history of arguably the finest cuisine and wine in the world.

This conversation is not suitable for children under age 16

90 minutes, including a 30 minute Q&A.

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