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SUMMARY:Terroir – Learning To Blend Wine With Local Flavors
DESCRIPTION:Terroir – Learning To Blend Wine With Local Flavors\nJanuary 23\, 2027\, 2PM\n$249/person\, 30-person capacity \n***TICKETS CURRENTLY DISCOUNTED AT $225/PERSON*** \n“Terroir” in the world of wine reflects the environmental effects that soil\, climate\, and terrain can impart on the taste and character of wine. The specific location where grapes are grown imparts distinct qualities to the wine produced from them. \nWe believe that this concept also extends to farmland and the animals raised on it. By joining with Salmon’s Meats and Homestead Kitchen and Tap\, we aim to bring an unpretentious educational experience that pairs our wines and ciders with locally raised beef and locally produced cheese. \nJoin von Stiehl owners on the afternoon and evening of January 23\, to be guided through multiple wine pairing experiences focused on Door and Kewaunee County terroir. Test your wine blending abilities as we create a new red wine together\, then step back in time with a tasting of some of our reserve wines. Only 30 tickets are available. Please sign up soon! \n2 pm von Stiehl Production • 104 Steele Street\nExperience the grapes of our Door County vineyard paired with meats curated by Salmon’s Meats. Learn how Marechal Foch\, Frontenac\, and Marquette grapes are blended to create our estate vintages.\nOur meat experts from Salmon’s will offer three cold cuts of meat to be paired with these wines\, and we will explore together how the flavors of the meat and wine reflect our local lakeside terroir. \n3 pm von Stiehl Production • 104 Steele Street\nA blending experience. Our ultimate task will be to create a super blend which will pair with Krohn cheese made with Ebert milk.\nTeams will create and name their blend\, then write tasting notes explaining why the blend pairs so well with the selected cheese. The winning blend will be produced in 2027. \n4 pm von Stiehl Tasting Room • 115 Navarino Street\nSpecial flight tasting created from our vault wines. \n(5:30 pm winery departure to Homestead Kitchen and Tap)\n6:30 Dinner begins at Homestead Kitchen and Tap • N7551 Co Rd D \nWe’ll move to Homestead Kitchen and Tap for a dinner featuring Ebert Hanger and Flat Iron steaks cooked medium-rare. We’ll learn about the animals\, how they are raised\, and how local terroir and feeding affect flavors. \nCome in comfortable dress. This casual night is about learning about the farming practices that go into the flavors of wine and food. \nMaximum of 30 attendees. $249 per person includes afternoon cheeses and meats\, wine\, dinner\, three bottles of the winning blend\, and many laughs! Wines will be available for pick up in the summer of 2028. After purchasing tickets\, please email brad@vonstiehl.com with any special food requests or allergies. \n***TICKETS WILL INCREASE TO $249/PERSON AFTER OCTOBER 23RD\, 2026***
URL:https://vonstiehl.com/event/terroir-learning-to-blend-wine-with-local-flavors-2/
LOCATION:von Stiehl Winery\, von Stiehl Winery\, Algoma\, 54201\, United States
CATEGORIES:von Stiehl
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