The mighty oak---we all know and love it for its strength, durability, and beauty.  We use it for shade, for enhancing our landscapes; for furniture, cabinetry, flooring, and (once upon a time) even as a food source by local tribes of indigenous people.  However, we also discovered that it can be a durable alternative to redwood for storing wine, and one that adds a depth of texture and flavor enhancement, as well.

In this class, we will go through a brief history of using oak in winemaking, the regions and forests where it grows the best and the straightest for use in coopering (barrel-making), and contrast and compare the different aromas, textures, and flavors that it can impart in wine.  We will taste and smell some wines made without oak, as well as with different types of oak.  If the demand is there, I will offer a follow-up class on coopering (and maybe even a field trip to a cooperage!).

Forget Instagrammers; oak is truly one of the original "influencers", so let's raise a glass to it!

*Ticket fee includes personal charcuterie cup, and sparkling wine reception from 5:30-6:00PM for early check-ins.*

Although not affiliated with the class, Rodrigue Molyneaux Winery has been kind enough to offer their clubhouse as a venue.  

The winery is located in South Livermore, and has been in town since 1998, when the first vines were planted in their estate vineyard.  They now proudly grow Italian varietals Barbera, Nebbiolo, Dolcetto, Teraldego, and Fiano, as well as the Bordeaux varietals Cabernet Sauvignon and Petit Verdot.  They are one of the few wineries in Livermore Valley that make this many Italian varietal wines.  All of the grapes for their wines come from the Livermore Valley AVA, and they make white, red, and dessert wines, including some red blends.

Come back and visit during tasting hours and enjoy their meticulously-landscaped gardens!