If you haven’t read my prior weeks Wine Making Class, click the links below to view:
Unfortunately, I missed Week 3 Wine Making Class because of a conference I had to attend in Vegas (Bitter/Sweet). However, I did have my fair share of wine and amazing food while there.
- Night 1…Dinner at Carnevino! I had an absolutely delicious Maine Lobster Tail over Lobster Anolini Pasta with a glass of Bastianich Rosato di Refosco (2010) and my colleagues shared a Dry Aged Bone-In Ribeye with Mashed Potatoes and their wine of choice. The food was great, but for the expensive price $$$ they should give you more…I was still hungry after leaving!
- Night 2…Welcome Receptions catered by The Venetian/Palazzo which was a variety of fairly good food and an open bar of cheap wines and beer.
- Night 3…Three Cocktail Hours, Dinner and a After Party:
- Cocktail Hour at Wolfgang Puck’s Cut – Amazing appetizers and unlimited wine & cocktails…I had 1 glass of Wolfgang Puck Chardonnay (Pacing myself for the night)
- Cocktail Hour at Wolfgang Puck’s Postrio – More amazing appetizers, but the Prime Beef Slider is sooo worth mentioning…I had 1 glass of Wolfgang Puck Cabernet Sauvignon
- Cocktail Hour at Lavo Lounge – More amazing appetizers…Water Please : )
- Dinner at Emeril’s Delmonico’s Steakhouse – By dinner, I wasn’t really hungry but I had to attend since it was hosted by a Business Partner. I ordered Emeril’s BBQ Salmon, and it was superb! Too bad, I only could stomach 1/2 of it. I also had a glass of Merlot (Unsure of the Brand); however I’m not too sure how much I had, since the waiter continued to top off our glasses.
- After Party at Tao Nightclub – By know, I had my fair share of wine but still had to attend the after party and of course there are more drinks. So, I went with a Mojito to close the night out.
Needless to say I was completely exhausted the next day, but still had to put on face at the conference until my flight home later that evening.
I did however, have one of my fellow classmates recap Wine Making Class for Week 3 for me on Fortified Wines. To add a little background, I am a Fortified Wine Lover. So, when I heard this was the class I would be missing I almost canceled my trip (Not Really, but I thought about it…LOL).
So, what is a Fortified Wine….It is a wine that has very high alcohol content due to the addition of a distilled spirit, normally Brandy. The original purpose for fortifying wine was preserving it for longer periods than traditional wine. Most (but not all) Fortified Wines are really sweet. This is due to the distilled spirit being added during the fermentation process and forcing the wine to stop fermenting because of the high level of alcohol being added. In other words, the yeast that is used to ferment the wine, will crap out once the alcohol content reaches 18-22% and will leave unfermented sugar in the wine making it sweet. The following are some of the known Fortified Wines:
- Port (My Favorite…Checkout my Wine Review on a White Porto)
- Sherry (My 2nd Favorite…Great for cooking!)
This class was instructed by one of DeFalco’s Wine Club Member’s who is great at making Fortified Wines. He covered his techniques which involved using Everclear vs. Brandy. The main purpose of the use of the Everclear was to avoid changing the taste of the wine, because when you add a distilled spirit, typically the flavor profile changes.
The class tasted a lot of fortified wines that night….I believe 10 total. Mind you, fortified wines range from 18-22%, so a glass or two if you have a good tolerance level, is enough to get most people tipsy.
All in all, I missed a great class for my favorite type of wine; however I’m glad I got the Cliffsnotes!