26. Dry-Farmed Wines

26. Dry-Farmed Wines

$30.00

Vines need water to produce grapes. While too much water can impact the health of the vine and growing cycle, too little wine can actually be better for the finished product!

In this session, we learn about dry-farming techniques for cultivating vineyards in regions of the world with scarce water; Where it is practiced despite available groundwater; The effects of water stress on grapevines; How “dry farming” is done in different parts of the world; How the practice influences the quality and yield of grapes harvested; And how finished wines from dry-farmed vines taste remarkably focused and concentrated. We also taste through nine different dry-farmed wines to demonstrate their vibrancy and purity.

This is an online self-guided class. Wine is not included.

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Description

This class explores dry-farmed wines from numerous countries. To prepare, you will want to source the following eight (8) kinds of dry-farmed wines available in the Pacific Northwest wine market:

  • Pacific Northwest Pinot Gris
  • Bourgogne Blanc
  • French sparkling wine
  • Oregon Pinot Noir
  • Priorat Red Blend
  • Napa Valley Cabernet Sauvignon
  • Australian Shiraz
  • Côtes du Rhône red blend

Recommended Additional Classes

If you enjoyed this class, you may want to look into others focusing on wines from dry-farmed winegrowing regions, such as Class 4, Walla Walla Valley; Class 6, Wines of Tuscany; Class 7, Wines of Sicily; Class 8, Wines of Spain; Class 10, Wines of Piedmont; Class 11, Wines of Bordeaux; Class 14, Wines of Burgundy; Class 16, Wines of Portugal; Class 17, Wines of Sardinia; Class 19, Wines of Columbia Gorge AVA; and Class 22, Red Mountain AVA. They are available for purchase and download through this online store.