Riesling Wines with Chef Joseph Cizynski

To me Riesling is great not just because it, like Pinot Noir for example, is so exceptionally good at expressing terroir, but also because it makes white wines that are so good at ageing. A fine Riesling almost demands time in bottle. They can be quite austere in youth (which may be why so many wine drinkers are wary of them).  We will taste Rieslings from Alsace, The Rhine and The Finger Lakes of New York. We’ll be eating gravlax of salmon, bronzini in fennel broth, rack of lamb with lentils and finish with cheeses from the Chatham Cheese Company.

This class meets in the Culinary Arts Center in the Education Wing.

Please provide the names of additional attendees in the Order Notes section upon checkout.