This class is intended for wine beginners and anyone looking to sharpen their sensory skills in a fun, community-driven setting.
The difference between drinking wine and describing wine usually comes down to vocabulary, and vocabulary starts at the nose. Herbs are one of the most useful and most under-trained categories in a taster's toolkit. Once you can tell rosemary from thyme, dried mint from fresh, and dill from fennel, entire regions and grape varieties start to reveal themselves in the glass.
This hands-on workshop trains your nose on the source material before you ever pick up a wine glass. We smell fresh and dried herbs side by side, build the mental library that helps them stick, and then move to wine to put the vocabulary into practice. By the end, "herbal" stops being a placeholder word and starts being a useful diagnostic tool.