In Vino Veritas returns for fifth year to St. John’s College

| February 23, 2015 | 3 Comments

CorksCelebrate great American winemaking at this year’s In Vino Veritas, a much anticipated, two-day wine event at St. John’s College. The event opens with a dinner and wine tasting featuring special guest Warren Winiarski (St. John’s College, Class of 1952), founder of Stag’s Leap Wine Cellars. He joins a panel of notable winemakers and connoisseurs in an exclusive evening of wine tasting. The event continues with The Grand Tasting, a day filled with tastings of more than 100 wines and wine and food themed workshops with renowned wine experts. Workshops include “Tasting and Ordering Wine,” “The Mystery of Whisk(e)y,” “ Tipsy Tapas!” and “Chesapeake Bay Waters, Wine, and Sustainable Seafood.”

For prices, tickets, and more information about this two-day fundraiser sponsored by the Friends of St. John’s College, visit http://invinoveritasannapolis.com.

Schedule of Events

Friday, February 27: A Legacy of Great American Winemaking

Special guest Warren Winiarski (St. John’s College, Class of 1952), founder of Stag’s Leap Wine Cellars, joins a panel of notable winemakers and connoisseurs in an exclusive evening of wine tasting. Stag’s Leap produced the winner of the 1976 Judgment of Paris. This historical wine event had a revolutionary impact on the wine industry, putting California wines firmly on the world wine map. A bottle of the award-winning 1973 S.L.V. Cabernet Sauvignon wine is on display at the Smithsonian’s National Museum of American History. In its November 2013 issue, “Smithsonian” magazine included this bottle as one of the “101 Objects that Made America.”  http://bit.ly/11LGeO8

Napa winemakers Larry Turley, founder of Turley Vineyards; John Williams, founder of Frog’s Leap Winery; and Zach Rasmuson, Chief Operator of Duckhorn Wine Company, will join Winiarski for a discussion moderated by Abe Schoener, founder of The Scholium Project.  Turley, Rasmuson, and Schoener are also St. John’s College alumni.  St. John’s College is known for its visionary winemakers; The New York Times magazine describes Schoener as a “fearless, risk loving winemaker.” http://nyti.ms/11mafDy

Saturday, February 28: The Grand Tasting

Guests can explore more than 100 wines from around the world, premier wine growing regions and producers, meet the vintners, and sample wines and hors d’oeuvres. Workshops will be offered throughout the afternoon.

Tasting and Ordering Wine Jay Youmans, educational director, master of wine, and owner of the Capital Wine School in Washington, D.C., will guide the novice to the expert through the process of properly tasting wine. He will also discuss the finer aspects of ordering an appropriate bottle of wine while dining out. Conversation Room, from 1 to 2 p.m. $30

The Mystery of Whisk(e)y Ewan Morgan, who has twice been nominated as ‘Ambassador of the Year’ by Whisky magazine, will share his knowledge and experience in and around the world of whisk(e)y. Hailing from Dufftown, Scotland, there is no one better to describe the aroma, flavor, and ingredients of this often exalted and confusing liquid. Morgan is a lively speaker, and the workshop will cover only a portion of the vast wisdom he has to share.

Conversation Room, from 3 to 4 p.m. $30

Tipsy Tapas! Join Katie Osborne, wine specialist at Bay Ridge Wine and Spirits, and Mia Jones, cheese monger at Whole Foods Market Annapolis, for an hour of “Tipsy Tapas!” Guests will enjoy a flight of nine Spanish cheeses expertly paired with delicious Spanish wine. Come explore small plate favorites, queso y vino, as we take a trip through Spain.

Mellon Café, from 4 to 5 p.m. $30

Chesapeake Bay Waters, Wine, and Sustainable Seafood Join Chef Craig Sewell, of A Cook’s Café, named by What’s Up? Annapolis magazine as “Annapolis’ Best Cooking School”, and Sam Audia, Certified Sommelier and Wine Specialist at Bay Ridge Wine & Spirits, for a tasting and discussion of sustainable food and wine production practices. Enjoy freshly shucked Chesapeake Bay Oysters and small plates using locally sourced ingredients, paired with organically and biodynamically farmed wines from around the world. Mellon Café, from 2 to 3 p.m. $40

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