Blind Tasting Work Shop Series with Laura Maniec-Fiorvanti MS. Corkbuzz, NYC. Mondays, 2/17-3/23

Join Master Sommelier, Laura Fiorvanti, for 6 blind tasting classes! This series pack is a great way to learn to taste like a Master Sommelier. We will hone your deductive tasting skills and teach you how to tell the difference between classic grape varietals, based on three elements of wine: sight, nose, and palate.

ONLY 3 SPOTS REMAINING FOR FULL SERIES. Limited space remains in individual classes.

Classes may be purchased individually ($100), or as a 6-class pack ($575). No previous blind tasting experience is required.

Classes will be held Mondays, February 17, 24, & March 2, 9, 16, 23. 6:30-8:30 PM. 

Corkbuzz Union Square 13 E 13th St. New York, NY 10003

This workshop series pack is valid for one student for the 6 Blind Tasting Workshop classes offered by Laura Fiorvanti.

Monday 2/17 - In the first of 6 Blind Tasting classes we will introduce the Corkbuzz tasting grid with a focus on the clues that the "Sight" and "Nose" give in accurately deducing the region, grape, vintage and quality of a wine. Learn about clarity, color hues, rim variation, gas evidence, sediment and viscosity for the sight as well as flaws, intensity, families of fruit descriptors, non-fruit, oak and age for the aroma.

Monday 2/24 - In the second of 6 Blind Tasting classes we will review the tasting grid with a focus on the clues that the "Palate" give in accurately deducing the region, grape, vintage and quality of a wine. Learn how to describe the families of fruits, non-fruit descriptors, detect and evaluate the structure of wine: such as sweetness, acidity, tannin, and alcohol.

Monday 3/2 - In the third of 6 Blind Tasting classes we will review and compare grapes and wines that have spices or flavors that add spice to wine including lactones, rotundone, botrytis and thiols.

Monday 3/9 - In the fourth of 6 Blind Tasting classes we will review and compare grapes that showcase conditions of fruit in wine including under-ripe, perfectly ripe, overripe, cooked, dried and jammy flavors.

Monday 3/16 - In the fifth of 6 Blind Tasting classes we will review and compare grapes that have florals and herbs or flavors that contribute floral/herbaceous aromatics to wine including Esters, Thiols, Pyrazines and Terpenes.

Monday 3/23 - In the sixth of 6 Blind Tasting classes we will review and compare wines that have distinct earthy aromas or regions or grapes that express earthiness including geosmin, brettanomyces, volatile acidity and sulfur compounds.

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Please reach out to orders@corkbuzz.com with inquiries or to book over the phone.