Wine Tasting Fundamentals
$85 per person
What You'll Learn
By the end of the class you will:
- Know how to identify and to describe all the components of the wine
- Understand how key components interact in different wines
- Be able to taste wine like the pros!
About This Class
Whether you’re new to wine or have been drinking it for years, a guided lesson in properly tasting it will open your eyes to how to enjoy it even more.
This class will give you a solid foundation to explore and enjoy wine without intimidation or hesitation. You will learn how to taste like the professional tasters do, focusing on all the “messages” embedded in the wine. Besides learning to identify components and flaws in any given wine, you will familiarize yourselves with all those hidden elements that separate great wines from average wines.
You will be exposed to a few of the classic grape varieties of the world in order to help you sharpen your palate to develop your own wine vocabulary.
You must be 21 years of age or older to enroll.
You will taste six wines: Three red wines and three white wines
- Wine included
- Light snack served in class
- Ages 21+
The average duration of our cooking classes is 4 hours, and they are broken down into three segments: Introductory lecture or demo, hands-on cooking, and eating.
The class will begin with a short discussion or demo from your instructor. After, you can expect to work either on a team or individually to prepare the class menu. As a group, your class will prepare the selected menu in its entirety. In most classes, not every student will make every dish.
Learning happens throughout the class, and your instructor will often call out key techniques as they happen in each recipe.
Most classes conclude by sitting down as a group to eat what you’ve prepared, followed by a discussion of each recipe. You will leave with a copy of the recipe packet and a working knowledge of every dish that was made so you can recreate them at home.
Doors open 15 minutes before the class start time.
You do not need to bring anything with you to class, unless otherwise noted in the class description. The kitchens at SFCS are fully equipped and aprons, recipes, equipment, food and wine are all provided for you.
In most classes, you will be sitting down to eat a complete meal that you have prepared along with your classmates. Since this typically occurs towards the end of the class period, an appetizer or small plate is usually prepared early on in class. However, you’re welcome to additionally have a snack before you arrive or bring one with you.
Please note, for our Baking & Pastry classes, a light meal will be provided for you.
We suggest wearing casual clothing you can easily move around in, and highly recommend wearing comfortable closed-toe shoes. Long hair should be pulled back.
In 1988, Eugenio moved to San Francisco from Brazil, and while working as an Assistant Wine Buyer at a local wine shop, he successfully completed the Foundation and Advanced Courses at Sterling’s School of Service and Hospitality in Napa Valley, led by Master Sommelier Evan Goldstein.
He opened Eos Restaurant and Wine Bar in San Francisco in 1995- one of the most famous cutting edge wine programs in the country. Jardim became Wine Director at Eos Restaurant in 1999, propelling his career in the wine business to new heights.
In 2001 he took over as Wine Director at Jardinière, one of San Francisco’s top restaurants, where he and his team earned the highest four-star rating from the San Francisco Chronicle Food and Wine Editor Michael Bauer and Eugenio was named the 2010 Sunset Magazine’s Sommelier of the Year.
In addition, Eugenio has established critically acclaimed Wine Programs for Chef Traci Des Jardins’s Acme Chophouse, Chef Loretta Keller’s Coco 500, Chef Elizabeth Faulkner’s Citizen Cake and Orson, Manzanita at the Ritz-Carlton Highlands Resort in Tahoe, and for SF Magazine’s Rising Star Chef Jessica Boncutter’s Bar Jules.
Debbie is the owner of the Ferry Plaza Wine Merchant. She is also a wine instructor at the Culinary Institute of America at Greystone and was named by Bloomberg Markets one of the country’s leading sommeliers.