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
Wine Tasting Fundamentals is perfect 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+
All students must show proof of vaccine before entering school and will be required to wear a mask unless eating/drinking.
We understand and respect that lifestyle decisions during Covid are an individual choice. If you test positive for Covid while the class is in session, you will be asked to send a friend in your place until you have a negative test. Classes will not be rescheduled, credited or cancelled. Once the class session starts the class is non-refundable. This was our policy pre-Covid and continues to be our policy today. We hope you find this policy acceptable and understand that this policy is required for a small school like SFCS to operate and open our kitchens for great food experiences.
The average duration of our current cooking classes is 4 hours, which is predominately hands-on work. You will be standing for the majority of class, cooking at your work station as your instructor demonstrates techniques and walks around providing individual feedback. Most of the time you’ll be working with a partner or small group on a few different recipes.
Doors will open 10 minutes prior to class starting and we will begin promptly on time. Students will be asked to queue up outside the door of the school to have their vaccine cards checked the first week of class (these will only need to be checked once).
Please arrive at the school with your own mask on. New, disposable masks are available should you need to replace yours while in class.
Wear comfortable clothes and close-toed shoes (remember, you’ll be on your feet cooking). The kitchens at SFCS are fully equipped with everything else you need, including clean aprons.
You will sit down with your classmates to eat what you’ve all prepared, along with some wine. We do suggest you have a small snack before class as dinner does happen towards the end of each session.
Wear casual clothing you can easily move around in, and comfortable close-toed shoes. Long hair must be pulled back and masks are required while in the building.
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.