By Good Food Revolution for the Terroir Hospitality Symposium
St Urbans Hof's Nik Weis
Session II: Riesling Kamp: “A Slow Train Coming”
11:00 am – 12:30 pm
A facilitated tasting and seminar with Charles Baker – Charles Baker Riesling, Ontario, John Szabo – Master Sommelier, Toronto, Tom Pennachetti – Cave Spring Cellars, Ontario, Nik Weis – St.Urbans-Hof Weingut, Mosel (pre-recorded), Sommelier Will Predhomme and Chef John Horne – Canoe Restaurant, Toronto, & Randall Grahm – Bonny Doon Vineyards, California.
Everyone who drinks it loves it. Sommeliers preach about it, writers wax poetic about it – so why is that wave of consumer acceptance for Riesling stuck on a slow track?
The King of White wine grapes at one period in history commanded premium prices in relation to Chardonnay. Today, it is the opposite. For the hospitality industry, this is our gain. The most heralded Riesling vineyards sell for a fraction of their Chardoflecting cousins.
For Riesling producers it is a sword that cuts both ways.
Today we explore the history of the grape with John Szabo, MS. We then head to a geology lesson with Cave Spring’s Tom Pennachietti. Then on to the impossibly steep slopes to meet international Riesling star Nik Weis. Finally, with a glass of gut Riesling in hand, we will sit back and hear what it’s all about from Randall Graham, the man who made it socially acceptable (and hip)to say Riesling in public in North America.
The tasting throughout this seminar will remind you why we all want on this train!
A special selection of rieslings will also be tasted.
Bonny Doon's Randall Grahm
