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Grapenuts: To aerate or not to aerate?
May 9, 2018 @ 6:00 pm - 8:00 pm
Catch up with neighbors and friends at Grapenuts for a wine tasting facilitated by Wine Specialist Chef Cathleen Rosenberg. Bring a bottle of red wine to experiment with aeration and the different methods used and an appetizer to share with the group.
Explore tasting the differences between wine that has not been aerated and wine that has been allowed to “breathe”.
Did you know that simply uncorking a bottle and letting the wine sit isn’t enough for proper wine aeration? The narrow neck of a wine bottle doesn’t expose enough of the wine to oxygen to make it effective. Most red wines require aerating, while only some white wines require aeration. After being bottled for years, in some cases, - exposing wine to air/oxygen prior will awaken the taste and allow it to comfortably ‘settle’ into its natural character.
Food to pair with red wine include mushrooms, chicken, shrimp, cheeses, olives and delicious fresh baked bread.
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One of DC Ranch's longest active groups, Grapenuts is a wine appreciation club where residents come together monthly to taste and share wines. The discussion usually centers on the wine region, the cost, and if it was enjoyable. With good, food, and wine, the setting is the perfect pairing for socializing with your neighbors and friends.
About Chef Cathleen Rosenberg
Chef Cathleen Rosenberg is a graduate with honors from Scottsdale Culinary Institute, San Francisco State University Cum Laude and recipient of a Certificate in French from Grenoble University in France. For over 10 years she taught wine and hospitality classes as well as Restaurant Operations in Technique Restaurant at Le Cordon Bleu College of Culinary Arts in Scottsdale, Arizona. During this time, she earned her Wine Specialist Certification from the Society of Wine Educators. Her prior business (a ‘byob’ bistro in Carefree) focused on wine and food-pairing dinners. She continues to teach wine classes locally and currently works for Le Creuset as their demo chef in the Scottsdale Quarter.
Chef Cathleen’s theory of quality life is a reflection of her lifestyle of preparing fresh food, growing produce in her garden, enjoying wine and including an active fitness regime as a way of life.
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