What You'll Learn
By the end of this class, you will…
- Be able to identify similarities in wines from esoteric Italian varieties and more commonly known varieties
- Know how to choose wines more selectively at a restaurant or retail shop
- Understand how to pair wine with food.
About This Class
Did you know that every one of Italy’s 20 regions produces wine? Getting through the huge range of Italian varietals can be daunting but we’ll take you from the Alps down through Sicily to help you decipher many of them.
With over 1,000 grape varieties, we will make sure we expand your repertoire beyond Chianti and Pinot Grigio. We’ll take a journey exploring focusing on Piedmont, Veneto, Tuscany, and Sicily to give you a detailed overview of how the world of Italian wines truly has something for everyone to enjoy.
Note: We highly suggest taking Wine Tasting Fundamentals before taking this class. Even if you have a moderate knowledge of wine, students are required to have a proficient knowledge base of wine tasting and terms. Class time will not be used to cover basic terminology and tasting in this class.
Menu
You will taste six different Italian wines and a small snack will be served.
Details
- Wine included
- Light meal served in class
- Ages 21+
FAQ
The average duration of our current cooking classes is 2 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.
Due to COVID-19 regulations, we can not have students congregate in the building before class starts. Doors will open 5 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, safely distanced (sidewalks are clearly marked) and will be let in the school just before class begins.
Please arrive at the school with your own mask on. You will be given a new, disposable mask to wear in class to ensure what you have on hasn’t been contaminated prior to entering SFCS. We will have extras available should you need one while at school.
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.
Due to COVID-19 regulations, we will not be serving food or drinks during class, We will, however, be sending you home with both ingredients and finished food items so you can enjoy them later, and practice as well.
Wear casual clothing you can easily move around in, and comfortable close-toed shoes. Long hair must be pulled back and masks, provided by SFCS, are required while in the building.
Cancellation Policy
Sally Kim
Eugenio Jardim
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.