A GREAT SURPRISE FROM OAKVILLE, NAPA VALLEY

It is quite interesting to find wines that we never saw in the market and of course never tasted before. But even better, I discovered a great bottle of a blend called SOPHIE'S RAWS 2007 "Red Wine" from Oakville, which was a wonderful surprise. It is always exciting to find a bottle of wine with great aromas of dark fruits, slightly oaked, not so high in alcohol and very, very elegant and tasty, for less that $20 dollars! We can still find little jewels that only make us wish to go for more!

Spanish wine event

This was one of a kind tasting seminar of some rare wines (small, family vineyards), followed by a tasting of numerous well known Spanish wine houses in San Francisco, the last 20th of March, 2012.
I was invited by Oscar Montana, a winemaker for Marques de Tomares, who provides excellent quality red wines at prices hard to bit.

A great tasting experience

Tasting a Sterling Cabernet Sauvignon Reserve 2006 was a one of a kind experience. A dark, deep red wine with aromas of black and red berries, a touch of vegetables, green peppers, petroleum, new leather, and glycerin. Rich and full body with great fruit extraction in balance with its acidity, still smooth with a medium finish exhibiting good longevity.
It was a very interesting wine until I tried, next to it, a Sangiovese 2007, a wine with a lighter color, aromas of strawberries, toast, and moderate alcoholic level, some cured meat aromas and wonderful tones of pine, oak, and dark chocolate. A wine with medium body, spicy wood tones with hints of toast and entertaining acidity. Not as concentrated as the Cabernet, which gave it a touch of elegance, enhanced by a long finish that did not seem to end. It reminded me of a true Chianti, only better than the average Chiantis, taking me back to great Old World memorable experiences.
I have to conclude that the Cabernet needed more time and the Sangiovese more recognition. Wonderful experience with both wines.

Videos in Youtube

In the following link you will find videos that I'd been uploading with my opinions on wine and general wine tips:
http://www.youtube.com/user/MrVicorozco
The channel's name is UNCORKING THE BOTTLE and you can subscribe in order to be notified when I upload new videos.

Private Champagne Bureau’s Grand Tasting at the Westin St. Francis

I had received an invitation to the Champagne Bureau’s Grand Tasting, taking place May 25th in San Francisco. Over 30 exclusive Champagne houses and growers were there, having the opportunity to meet Thibaut Le Mailloux, the new Communications Director at the CIVC and a number of the Center for Wine Origins and Champagne Bureau staff.
This event took place at the Westin St Francis Hotel in San Francisco. This was a rare occasion for me to get closer to the reality of Champagne, not just the diversity of flavors presented at the tasting, strengthening my belief and support for their campaign in defense of the terroir. Houses such as Taittinger, Lanson, Canard Duchene, among others, shared generously some of their best samples with more than 200 guests.In the picture below I am with Sonia Smith, Center for Wine Origins Director and my wife Angela.

WINE TASTING FUNDRAISER IN NAPA

Acerca de un articulo sobre vinos de postre

Acabo de leer un artículo en el periódico El Colombiano de Medellín acerca de los vinos Late Harvest, excelentes con postres. Quiero aportar este comentario en mi blog porque me parece que puede ilustrar sobre el tema y motivar a su consumo.
Este tipo de vino tuvo su origen en Alemania, con el famoso Trockenbeerenauslese y el Eiswein, hace más de 150 años, se popularizó en Francia (Sauternes) y por muchos años fue la bebida de la nobleza en Europa.
En Noviembre de 2010, mientras visitaba la región vinícola de Friuli en Italia, tuve la oportunidad de probar un vino de estos llamado Picolit, bastante popular y consumido localmente dada su limitada producción. Es tan bueno como los mejores de Alemania y Francia y en poco tiempo lo tendremos en el mercado Norteamericano.

Ahora si, mi comentario a este articulo de El Colombiano:
"Es interesante este artículo porque se habla de un vino poco conocido y que por este medio se puede acercar al consumidor. Vale la pena resaltar el hecho de que son poco apreciados en Colombia por desconocimiento, sin embargo, viñas como Viu Manent y Undurraga ofrecen excelentes ejemplos de vinos Late Harvest no tan caros y de calidad. Estos vinos son muy dulces al paladar, no sobrecargados de azúcar, sino azucares naturales producidos por la sobre maduración de la uva; el hongo, que no permanece en el producto final, solo perfora los hollejos permitiendo la evaporación de agua y la pasificación de la uva. No es un vino podrido, no es dañino, es digestivo y sería recomendable, en vez de sacarlos de las listas, enseñar más acerca de ellos a los consumidores cada vez más curiosos de experimentar en el mundo del vino."
Comentario al artículo de Vida y sociedad de El Colombiano, 7 de Mayo de 2011, Vino, podrido también es bueno

About an article on dessert wines

I just read an article in the newspaper El Colombiano of Medellin on Late Harvest wines. I make a comment in my blog because I think it would shed light on the subject and encourage consumption of these wonderful dessert wines.
This type of wine originated in Germany with the famous Trockenbeerenauslese and Eiswein, more than 150 years ago, became popular in France (Sauternes) and for many years was the drink of the nobility in Europe.
In November 2010, while visiting the wine region of Friuli in Italy, I had the opportunity to try a wine called Picolit, quite popular and consumed mostly locally because of its limited production. It's as good as the best from Germany and France and hopefully will reach the U.S. market very soon.

Now, my comments on this article:
"This article is interesting because it has to do with a little-known wine and this newspaper is a great way of communication to consumers. It is worth noting the fact that they are unappreciated in Colombia due to ignorance and a lack of offer in that market, however, vineyards such as Viu Manent and Undurraga carry excellent examples of Late Harvest wines, not so expensive and with very high quality. These wines are very sweet to the taste, not overloaded with sugar, but rather fully concentrated with natural sweetness produced by over-ripening of the grapes; the fungus, which does not remain in the final product, only pierces the grape skins allowing the evaporation of water, turning the grapes into raisins. It is not a rotten wine, it is not harmful, is digestive and I would recommend the restaurants, instead of removing them from their lists, to teach more about it to consumers who are increasingly more curious to experience what wines like this can offer. "
Commentary about the article “Wine, rotten is also good” in Life and Society of the newspaper El Colombiano, May 7, 2011

BEHIND THE WINE IS THE MAN

Today I had the rare opportunity to visit a vineyard called Saddleback Cellars. Although it's been in operation for some 30 years I have never tried its wines... until today.
I have to say that a greater opportunity was meeting the man who makes one of the most delightful wines in Napa: Nils Venge. I knew this because I was told that he was behind wines of the stature of Groth and Plum Jack. After tasting the wines from Saddleback Cellars, I have to conclude that behind wines such as Pinot Blanc (crisp), Viognier (elegant), Chardonnay (powerful), Merlot (round), Zinfandel (classic), Cabernet Sauvignon (complex) and a wonderful blend, (Nils 2006) in its 25th anniversary (old world styled) there had to be somebody with the vision and the experience of this man.
In the last minute I was served a Petite Sirah, an immensely deep red with rich flavors and tannins. The tears on this wine would create the sensation as if looking through a kaleidoscope.
Saddleback Cellars delightful wines needed a man like Nils to be what they are. What a treat to our palates!!!

A little surprise from France in California

April 28/2011
Just today I run into a little surprise. The reason I say little is because it was a very inexpensive wine, less than $6 dollars,a Pinot Noir from Fetzer without vintage and an interesting motto on the label: "The earth friendly winery". The real surprise is that this wine, although bottled at Fetzer, is imported from France, therefore, its character is in line with the dryness, acidity, cleanliness and moderate alcohol (12.5%) typical of french wines. An elegant wine with excellent price!
Good for Fetzer and good for the consumers that can afford to buy and enjoy wines like this.

How and where to keep your wine

The how has to do with a storage place where the temperature is within reasonable levels (not less than 50, or more than 70 degrees Fahrenheit). A bottle stored at a temperature above 70 degrees will die sooner, but remember that a very young wine, (1 to 5 years old), can be kept under those temperatures for at least 6 months without getting spoiled. The only thing that will happen to your wine is that it will age faster, thus, creating a fabulous experience when you open it. More than 6 months may not be a good idea at those temperatures, but, why not trying?
Where to keep it, I would assure anyone that you don’t need a cellar if you don’t keep more than 10 to 20 bottles in stock and drink wine regularly. Far from heating devices, compressors, and coolers, would do just perfect. If you already have a cellar, you probably have all those answers.

Which wines we should try, at least once in our lifetime, and why?

We don’t have to get crazy about wine to experience some of the greatest wines ever made. $150, which can be a small fortune for some, is something most people can do once in a lifetime.
Many could do it at least once a year, on a birthday, anniversary, the closing of a great business deal, or the meeting with an important person. Wouldn’t that be a great investment on ourselves, while it would not cause us to go bankrupt, or lose our lifetime savings? I guess we all deserve it.
Now, which wines are those?
• If we talk about the type of wine, a great red wine, young or old.
• An expensive bottle of wine, red or white.
• A fantastic dessert wine, expensive or not.
• A 40 years old Port, or
• a 20 years bottle of Champagne.
If we consider grapes, an American Cabernet Sauvignon, an Oregon Pinot Noir, an Australian Shiraz, an Argentinian Malbec, a blend from Bordeaux, or a white wine from Burgundy.

The impact of health in the popularity of wine

Is out of the question that some of the new wine drinkers are consuming wine just for health reasons. This can be a valid reason, but it could also be the opportunity to make wine part of our daily routines.
The best thing is that you may start drinking wine for the right or the wrong reasons, but at the end, regardless of the reason, wine will become part of your daily life, part of your business, your social affairs, and your general life style.
The fact that wine will make you live a longer and healthier life, besides making your dishes more appetizing, and your life style a more glamorous one, should be the best incentive for you to invest a small amount of your income on a beverage that will not just make you a happier and healthier person, but it would probably make you look smarter, sophisticated, educated, and traveled.
So, what can I say that would sound any better: stay smart, live a good and healthy life, and enjoy yourself. Wine is the trick!

Historic changes on wine consumption

There was a time when wine consumption had to do with health issues. Then, it became the choice beverage for the noble, the royalty, or even the rich and famous.
In some countries, until recently, people never had or even heard much about any kind of wine. That, fortunately, is rapidly changing.
With the new trends of cultivating grapes in different latitudes, thus covering many countries around the world, and being sold at more reasonable prices, served with most types of foods, the consumption of wine has taken a turn for the best. It is widely grown, consumed, and highly appreciated at all levels, in almost every culture, and no longer considered an elite beverage, as it used to be not long ago.
Maybe a good number of wine lovers will never get to taste a famous Petrus, or a Chateau Cheval Blanc, or something like a bottle of La Tache, but most people can have today a great Merlot, a decent Cabernet Franc or a wonderful Pinot Noir, which is technically the same as those wines mentioned. The truth is that you could buy 20 cases of your favorite wine with what you pay for one of those bottles.
Wine consumption has changed… for the best, and for good.

When should we open a bottle of wine? Does age really matters?

From a technical point of view, age may be important when we drink a wine, but a young wine can be just as rewarding as an old wine.
The point is, do you want to drink your wine when it has reached its peak? This is something very hard to determine because to find that out you would need to keep several bottles of one type of wine, so you could open one every so often and wait patiently until you find that the bottle you open is at its best. This could be a very expensive experiment.
Are you one of those who simply prefer a young wine or your drinking habits allow you to keep a bottle for a long time? Or, maybe your budget is not such that you could buy an old and expensive bottle of wine?
Whatever the case may be, if you are satisfied with what you drink, and your concerns are not about discovering, just leave this task to the more sophisticated oenophiles. At the end, whatever you do about this, it is going to be worthy, interesting, exciting and educational, and definitely you will enjoy your wine one way or another!

Where and how to buy the wine we like?

These are very interesting questions.
Where to buy wine, undoubtedly anywhere, in your neighborhood’s wine shop, supermarket, restaurant, or simply join your favorite wine club.
How to buy wine, it is one of the most difficult questions to answer, but let me make a few suggestions:
•Look for your favorite color grape (red or white?)
•Decide about the price (low, medium priced or expensive?)
•Pick your favorite wine style, (light, medium or full body).
•If any doubts in any of these categories, never hesitate to ask the person in charge of the wine department.
•Finally, never drink alone, and never drink too much.

About the Globalization of wine

Wine in the French style is being made in California, Oregon, Chile, Argentina, and other countries with the purpose to reach a greater number of consumers. Not a bad marketing strategy, but this new learned skill of our modern winemakers is defeating the concept of terroir, one of the few things that make wine different, rather unique, and something that separates wine from any other drink on earth. This is something that makes impossible the job of an expert in trying to determine, in a blind tasting, the origin, style, or particular characteristics of any given wine. This doesn’t make wine bad either, but, do we really want to have something called wine that always, no matter where it was made, taste the same year after year? Most of you would not want wine become another soda pop, as unsophisticated as a beer, or just another very consistent, always good, kind of beverage.

The grapes that make the most popular wines worldwide

It is an easy task to learn about the most popular grapes around the globe. Cabernet Sauvignon, Pinot Noir, Merlot, Shiraz, Malbec, Zinfandel, Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling, and just a few other less common types, dominate the wine world. What we should do is to try some of the less popular ones, compare, decide whether they are of our liking and start consuming them regularly. A lot of times that knowledge will make possible to save a few dollars and have a better use of our limited budgets if that would be the case. Popularity may have to do something with quality, but in many cases that have to do with the difficulty in pronouncing or remembering other grape varieties, in particular their names. A good example is the grape called Gewurztraminer, a wonderful French grape from Alsace, being produced in many countries with outstanding results, which is one of those names with the greatest level of difficulty to pronounce and remember. The opposite, by far, was the popular Chardonnay from Chablis, named after the region, which is not the most charming, friendly, or easy to drink, but certainly the easiest to pronounce.

Wine consumption

Considering that wine is being consumed by more people worldwide, making it, more than ever, a universal culture, we don’t have to be too concerned about regional gastronomies. Today, wines can be matched to a large diversity of dishes without concerns with colors, flavors o textures, since we are learning that cooking methods are more relevant to food and wine matching, plus the known versatility of wines in pairing with foods. All of this is becoming more acceptable, making the consumption of wine less regulated by experts or matching charts, as well as other conditions that place wine as something that can only be consumed with certain dishes, served in a certain way, and even worst, served by certain people. There is nothing further from the truth right now. My motto, which has been the same for quite a long time, is: you can drink and enjoy the wine of your preference at any time, with good food and good company. That is, without a question, the perfect match.

Where is wine produced these days?

Wine is being produced in just about all latitudes around the world. I already explained that wine is made in regions considered not apt for wine production not long ago. As a result, understanding wines according to terroir may be more difficult, but the good thing about it is that the wine culture is penetrating unexpected regions like never before and wine is becoming more and more part of the daily life of many countries, as well as different economic levels, since good quality wines are being made at more affordable prices. People from all segments of the population are today in a position to acquire and consume wine on a regular basis. Although the concept of terroir was born in France and they are the only ones that strive to keep it that way, there are some other regions around the world, including the new world, that are willing to make the concept of terroir a part of their viticulture and philosophy.

The "universalization" of the grape

What this means has nothing to do with the so called globalization, which explains the ability of wine makers, from any part of the world, to make wines in the same style and flavor than wines from other regions. Good examples are the wines made by Mondavi in Italy and Chile, where the wines display a similar character of those made in Napa Valley. Now, “universalization” of the grape means that many grapes are being grown in countries that don’t have a history of viticulture. The wines from these countries are known by some experts as the "new latitude" wines, those produced outside the traditional geographical heartlands of the wine country.
The result may be a real shock to those who did not believe for a long time that good wines could not be made outside the Old World countries, or between latitudes 30 and 50, some of those like India, Thailand, Brazil, Colombia, even England, just to mention a few.

A little bit of wine history

Wine has a long history, and it used to have certain kind of exclusivity to the Old World. Today it covers many regions around the globe, countries as far as New Zealand, and as improbable as Canada or China.
Wine was originally made to please and to heal. It became the drink of choice of the nobility, kings and emperors, then the rich and powerful, more recently the rich and famous, and finally just to please anybody who would enjoy a glass of wine, rich, poor, famous or not.
Today, wine is made consistently good and affordable. It would please just about any palate; regardless if is that of a novice or the palate of the sophisticated. It make sense to study it, but most importantly, it has to be tasted, compared and consumed regularly with food, without worrying about recipes, the so called perfect matches, or worst of all, somebody else’s tasting preferences.

Center for Wine Origins

WINE LOCATION SPECIALIST
"Accreditation Program"
I’m very proud to announce my last major achievement in January 2011: I just became a Wine Location Specialist (WLS), through a Certificate Program sponsored by Comité Interprofessionnel du Vin de Champagne (CIVC) and the Instituto dos Vinhos do Douro e Porto (IVDP). As a Wine Location Specialist (WLS) I’ve been accredited by the CIVC and the IVDP and certified to lead wine education seminars, tastings and dinners specific to Champagne and Port, among others.

Carta de un lector de Panama

Sr. Victor M. Orozco Hernandez.

Ante todo reciba mis saludos y los mas sinceros deseos de éxitos en sus
actividades.
Mi nombre es Eduardo Molina Winford. Recido en la ciudad de Panamá y desde hace
años tengo un gran interés por los vinos y toda la tradición y ceremonias que
hay en su entorno.
En nuestro país se encuentran vinos del viejo mundo y los nuevos a todo precio
tal vez por razones culturales y sociales no es hasta hace unos años que esta
bebida es de interés muy creciente en nuestro país y sociedad. Por salud,
búsqueda de mejor vida o por cultura.. La verdad es que me interesa conocer mas
de el vino , su clasificación,el vocabulario a usar para su descripción, y desde
luego recomendaciones. Pude leer un artículo en la revista Casaviva, hace mucho
tiempo donde se titula "La Cava de Victor" cuatro uvas nobles,.. Donde para
empezar a conocer de vinos en lo personal es muy instructivo, desconozco si
existe alguna página electrónica o foro, tal vez club de aficionados donde pueda
usted ilustrar me mas del tema.
Le agradezco de ante mano su respuesta.

Eduardo Molina W.
Promotor de Turismo

Puede darle seguimiento a este blog. Voy a empezar a introducir mucha informacion sobre el vino en los proximos meses.

Visiting Napa Valley and Sonoma

The last week of October (2010) I'll be visiting wineries and vineyards in Napa and Sonoma with the purpose of offering my services as a wine master/educator.
The programs are educative and entertaining, answering most basic questions on wine and more.
I have a name for each of the sessions:
KNOWING WINE FROM CORK TO BOTTOM
THE MAGIC OF UNCORKING A BOTTLE
BEST KEPT SECRETS OF THE OLD WORLD AND THE NEW WORLD WINES
THE MOST POPULAR WINE GRAPES IN HISTORY
MYTHS AND MISCONCEPTIONS ON WINE
WINE GETS BETTER WITH AGE... DOES IT?
A TASTING METHOD YOU'LL NEVER FORGET
THE MAGIC OF WINE TASTING
These and other interesting topics are part of an educational program designed to teach the novice and expand the knowledge of the experts and, last but not least, give the best of our repertoire to wine lovers.

See more about wine topics in www.uncorkingthebottle.com

WINE QUESTIONS

Sunday, February 7, 2010
With more than 5000 grape varieties, is knowing wine an impossible task?

Saturday, February 6th, 2010
Wine article #19, Medellín, Colombia
The huge amount of existing grapes, plus the usual and numerous blends, make the learning about wines and the differences between those grapes, something close to impossible.

Is it possible? Wine Master Victor Orozco answers:
Orozco is a Wine Master with more than 30 years as a Sommelier in the United States. He is an honorary member of the 2 most important wine associations in the world: The Commanderie de Bordeaux and La Confrérie des Chevaliers du Tastevin, in Burgundy, France.

- There are some 5.000 grape varieties, but only around 150 are grown in commercial amounts, and less than ten are considered classic varieties. In many countries around the world the offer of wines is limited to a half dozen of white varieties and no more than fifteen reds. As far as blends, the majority are a combination of those grapes mentioned above, with the exception of some Italian or Spanish wines which are elaborated with wide variety of native varietals.
If all of the above is true, you just need to study and taste a very reasonable amount of wines to reach a good level of knowledge. Start with your favorites and, always taste at least two wines side by side. The best teacher is undoubtedly wine. You’ll soon notice that wine will do the talking and you just keep translating.
All I can say is that with dedication and enthusiasm, and putting in the right order your acquired knowledge you’ll be able to appreciate wine more everyday.

Published by El Colombiano newspaper from Medellin, Colombia

MY VISION ON WINE

I have a strong interest in the expansion of the wine culture and I'm convinced that the wine culture is undergoing changes that affect the prestige of this drink and will eventually affect its production worldwide.
I am afraid that wine culture is in decline and hope to return it to the level it deserves through educating, not only the producer or distributor, but specially the final consumer, who should turn into a wine lover.
The actual and so called "globalization of wine" could cause that wine loses what makes it unique and fascinating, affecting the character and style that is so specific to particular "terroirs" and a natural vinification process.
My long experience with wine tells me that all of this can only be changed through education to generate interest and adepts, making possible a consistent increase in the number of educated consumers.

BACK IN THE UNITED STATES

After spending five years in my country of origin, Colombia, studying, teaching, writing and working as a wine consultant, I come back to this country where I started in the wine business more than 30 years ago.
I'm very excited about being able to share with the American wine lovers my new acquired knowledge on South American wines and my teaching experiences, all of which gives me a wider vision about this complex and sophisticated beverage.
My passage through Colombia just made me reaffirm, more than ever before, that "WINE IS LIFE AT ITS BEST".

WINE COURSES

WINE COURSE # 1

FOR WINE PROFESSIONALS OR ASPIRING SOMMELIERS

Long time ago the sommelier’s function was limited to serve wine in a restaurant. Although this is still an important practice, the role of a sommelier today covers more, inside and outside the restaurants. The reason is the new education and acquired experience, which enables them to act as wine consultants, educators, critics, and wine writers. They can also offer their services as Maître D's, F & B Directors, conduct wine tastings, private dinners, and make presentations.

Some of their main functions are to create a “Wine Menu”, do the wine purchasing, and take care of the proper wine storage, as well as the service to the table. They are in charge of training service personnel in order to provide customers with a great dining experience.

A successful sommelier has a passion for two things: wine and people. In a way a sommelier is a match maker, always looking to please the customer with the “perfect marriage” between food and wine.

To become a sommelier could be an enormous task, because it involves hours of study and high costs, first, to procure an education, and second, to buy the wines needed in a tasting. To achieve this through formal studies is not as easy nowadays, but the truth is that those who can make it get good jobs with great salaries and better opportunities of promotion. This course could provide that opportunity for a better position within the hospitality industry.

PROGRAM

Module I (2 hours)

• History and wine production

• Grape varieties in the world by regions.

Module II – Viticulture areas in the world (12 hours)

Old World

Ø France, Italy, Spain, Portugal and Germany

Tasting 2 wines from each country per class

New World

Ø United States, Argentina, Chile, Australia, New Zealand and South Africa

Tasting 2 wines from each country per class

Module III (4 hours)

Classification of wines

·         Classification by region

·         Classification by color

·         Classification according to quality

·         Selecting wines

·         The Wine list

·         Preparation, handling and maintenance of a Wine cellar

·         Temperature, light, and humidity

Tasting 2 wines (1 from the Old World and 1 from the New World) per class

Module IV (2 hours)

 Liquors, beers and tobacco

·         Distilled and fermented beverages

Tasting of brandy, beers and cigars

Module V (3 hours)

•      Wine service

·         Taking a Wine order (recommendations and closing the sale)

·         Showing and opening a bottle of wine

·         Sales strategies (before and after the service)

·         Recognizing quality and wine defects (wine myths)

Module VI (3 hours)

·         Wine and health

·         Food and Wine pairings

·         Rules of Wine pairing

Food and Wine pairing workshop: Serve several dishes (small portions) with wines according to sauces and types of cooking for white and red meats.

Module VII (4 hours)

·         Types of tastings:  Descriptive, Horizontal and Vertical tastings

·         Blind tastings

·         Types of blind tastings

Tasting workshop:

Ø Blind taste 3 white wines from different vintages

Ø Blind taste 3 red wines of the same grape variety and different ages

Ø Blind taste 2 red wines (the same exact wine) served at different temperatures

This program includes a visit to a winery and, if possible, a visit to a restaurant for a workshop on food and wine pairing.

The costs cover Victor Orozco’s fees, the summary of the entire course, tasting sheets, and the Wine Appreciation’s Certificate (“Certificat d’Appréciation du Vin”) issued and signed by  Armand Cottin, (owner of Laboure Roi Vineyards in Burgundy, France, and Víctor Orozco, (director of “Uncorking the Bottle”), both members of the “Confrerie des Chevaliers du Tastevin”.

Groups of 6 to 12 people

The price of the course does not include wines, food, or any equipment needed for the event.

INQUIRE ABOUT OUR OTHER COURSES:

Ø  “A WINE TASTING DAY”

Ø  “WINE APPRECIATION PROGRAM FOR EXECUTIVES”

Ø  “EDUCATION ON WINE SERVICE”

Ø  “AN ENCOUNTER WITH WINE” (FOR WINE LOVERS)

Viña Sicilia - Santa Fe de Antioquia

Visita al viñedo con grupo de estudiantes de gastronomía de La Colegiatura Colombiana (Medellin, Colombia).

Honorable Mention in Wine Spectator Video Competition 2009

Victor Orozco participated with this video about the 1976 blind tasting in Paris where American wines defeated French wines. He got an Honorable Mention for this video, also called "The Judgment of Paris", the unfortunate event which was reenacted several times without success.

Wine Story: The Judgment of Paris from Catalina Villegas on Vimeo.