Keep Calm and Chill Red: POSTPONED
Level 1, 104 Vivian Street, Wellington
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Somewhere between rosé and traditional red on the vinous litmus scale, exists a category of red(ish) wine that goes by numerous monikers: Juicy reds, vins de soif, glou-glou wines, or, chilled reds. The wines, like the names for them, are somewhat amorphous; there is no grape, no region, nor technique that binds them together. Instead, these light/juicy/chilled reds are grouped together by how starkly refreshing and drinkable (i.e chuggable) they are compared to classic reds. Another common trait: BEST SERVED CHILLED.
February 9 March, Caitlin Perlman will lead a casual foray into a diverse set of light reds - fresh from the refrigerator! The wines selected are made from various regions warm and cool; diverse grape varieties, and techniques including carbonic maceration, short cuvaison, and the blending of red and white grapes. In this class we will discuss the impacts of these factors as well as the reason why these wines benefit so greatly from dropping temperature.
This class is intended to be a little more laid back than our introspectives. So if you can’t seem to drink enough Beaujolais Villages, or you like your reds treading dangerously close to a rich rosé, this class is for you!
Expect wines from New Zealand’s shores including a Thousand Gods, Huntress, Aurum, and Black Estate. From further afield we will be poring wines from the likes of Mosse, Claus Preisinger, Yeti & The Koconut, Domaine de la Pépiere, and others.
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