Header image found on http://www.michaelmondavifamilyestate.com/Visit—Taste-Gallery/Winemaker-for-a-Day. Upon copmpletion of this project, students will sumbit images to replace this one.
This is my long overdue posting on my wonderful experience at City Winery. Going into the SOHO building I was already impressed. I love seeing a space utilizing things that represent them but can no longer be used. Looking at their cork tables, and empty wine bottles over the beautiful bar was amazing. The best was yet to come.
Entering the back area you see where they make the wine in their huge stainless steel barrels. The mastermind behind the wine making comes and reminds us of all the important aspects of making wine. We review the aspects of white wine making and red wine making back to back (with some sparkling wine facts as well). We then proceed to taste the still fermenting white wine; a Riesling. We learn that it looks cloudy, it smells bad, and how they control the temperature.
After the white wine we go back to review the red wine making process. We learn the difference in time, how to separate the branches, leaves, and more from the red grape vines. The most impressive part was when we tasted the Cabernet Sauvignon grape. The little grapes that we always talk about in lectures and see pictures were live in our face. We tasted it and saw how tiny they actually were. After that we tasted some more in process red wine. We learned very similar things in terms of cloudiness and smell. The new aspect we saw was the way they mix the wine. Specifically in City Winery we see them stand on a log or piece of wood and stir from the top. They warn us that this is never done alone since accidents happen. To avoid them they must always stir in pairs.
The final step was going to the wine cellar and tasting the final product. We were all served Cabernet Sauvignon. It was fruity, bold, and delicious. We also saw their inventory in barrels. They were dated, and had years aged. I was, however, blown away that the wine is on tap. I have never heard of that but I thought it was amazing. I think its really cost effective and I’m sure brings in a lot of revenue. This is a good selling point for them, in addition to making their wine in the restaurant.
The things we saw learned, and tasted have made an impression on me. This aspect for the industry (making wine) has been a intangible experience. I can now scratch that off my list. I will of course try to make it California to the wine capital of USA eventually. But being from NYC it always seemed something we couldn’t do. Thankfully to the newly acquired grant our class was able to experience first hand the wine process.
City Winery was one of the best experience that I had. It was pretty fun hearing about wine making and actually seeing how it is made. The pressing of the grapes, how grapes are kept hydrated. The best part was tasting the wine. My favorite was the Riesling, perhaps because it taste like candy. For the first time I had tasted cabernet sauvignon grape.
David was very helpful he took the time to spend tiem with us and explain to us how the whole procedure works. He showed us around. I honestly did not even know there was wine on draft that I happened to find interesting. The tables made out of cork was fabolous. I am actually looking forward to go back and have a glass of wine on draft.
P.S.: Right after class I went to work and I had a guest who apperently works at City Winery and I was telling her about the experience I had that very day. Such a small world.
Last week we had the privilage and a fun time exploring the blending of wines. Aside of just blending wines the ability of coming up with a wine that everyone in the group likes was a mission all on its own. Which happily we were able to create.
Charlies Angel’s wine is a blend with 80% Cabernet Sauvignon, 10% Merlot, 5%Petit Syrah and 5%Cabernet Franc. It actually took us couple of tries to get something we all liked. Honestly, if we had all day I would have tried many combinations. It was pretty fun.
Visiting City Winery was one the best experience I had in the hospitality industry. I am a huge fan of wine, and see how it’s made was amazing. I was really impressed to see how small the grapes were, and how expense they cost. I did not like the taste of the grape, however I really enjoyed the taste of the grape juice. I was surprised to learn that the grapes are not “crushed”, and to learn the main difference between red and white wines. Also, It was a great learning experience to see so close how the grapes get “crushed”, fermented, and turned into wine in the middle of NYC.
I have been to City Winery before as I costumer, but to go behind the scene and see how the process works and to see every step that takes to make a wine is priceless. I can’t wait to go back there and try more wines.
Grape juice tasting
Visiting City Winery was a once in a life time experience. It was delightful to learn about the process of making wine from a professional who does it daily. Mr. David took the time to explain with details every step that is involved in the process of making red and white wines. In addition, it was fascinating to be able to hear when the yeast is converting the juice into wine; to see the real color of the juice after the final product; and to taste the juice before converted to wine. In conclusion, in this field trip I learnt that making wine is not as easily as we imagine. In order to make a well-balanced wine we must be knowledgeable about the three components of wine: tannin, acidity and sugar and how to incorporate the three of them in a bottle of wine.
Thank you so much Prof. Goodlad, Prof. Dagorn and Prof. Dias for making this field trip possible.
Cabernet Sauvignon Grapes
Our trip to City Winery was a great experience. It is one thing to have spent all this time at school learning about and tasting wines. It os even great to see videos and pictures. But the chance that we had to be there and see things close up was an amazing learning experience. things come easier when you see it all in person. Weather i had been learning about wine or not I was very excited to see this all in person. When we were in the room with all the vats, then went down to the basement, I didnt feel like I was even in the city. I want to thank the Professors and hope that classes in the future get this same experience as we did.
Going to City Winery was an amazing experience. Seeing and hearing the unique aspects of this winery and how it works in the hustle and bustle of our city really intrigued me. One of my favorite parts was getting to see and taste Cabernet Sauvignon grape. I always wondered how the wine grapes really looked and how they taste so getting to try one was a highlight. This whole experience is one I cherish and the more I learn the more it peaks my interest. From learning the importance of blending to the process of making the wine is one the I carry on and will never forget.
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I want to take the opportunity to thank Professor Dias, Professor Goodlad, Professor Dagorn, Bill and David from City Winery as well as the Julia Childs foundation for this great opportunity. Although the trip did not go as planned as … Continue reading
I really enjoyed the hand to hand wine making experience in City Winery. David’s lesson was very helpful and useful. It was a very interesting experience to taste the wine in different stage of wine making. City Winery is a high-end winery located in the middle of Manhattan, it’s very challenge to bring the grape in the city and complete the wine making process in the city. But City Winery manages to made amazing wine. I really like the complex 2008 Cabernet Sauvignon from them. Thanks for Professor Dagorn, Professor Dias and Professor Goodlad for this wonderful opportunity.
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