Winetasting: Chards and Charcuterie

Chardonnays are a uniquely American white wine with amazingly different aromas and flavors that come from: our native soils; indigenous (wild) yeasts; malolactic fermentation; and barrel, stainless steel, or cement aging. Andy Andresky, restaurateur, wine connoisseur, and sommelier, will guide you through the different chardonnay regions in a hands-on workshop that challenges your senses and helps you develop an expert’s nose. This will enhance your flavor perception and sharpen your senses by learning the art of retronasal olfaction, your ability to smell in your mouth while holding wine on your palate. Learn to detect and analyze the rich overtones and subtle undertones of some high-quality chards and pair them with fruits, nuts, and cheeses. Build a charcuterie board around a specific chardonnay to enhance its impact and create an explosion of flavor. Finally, share your inventions with the rest of the group and enjoy delectable desserts provided by MCC’s Culinary Management program.