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Defining Body in Wine

Learn how best to understand the textural sensation of body in wine

When the term “body” is brought up relating to wine, it generally is considered a tactile, textural sensation that is anticipated on the tongue and in the mouth. A good way to understand the different types of body relating to wine would be to compare the liquid to milk.

Skim milk -- watery, runny, light on the tongue, the taste disappears fast = Light-bodied wines

Whole milk -- thicker, richer, coats the mouth, flavor lingers longer = Medium-bodied wines

Heavy cream -- dense, thick, envelopes the mouth, lasting flavor = Full-bodied wines.

Before we even smell or taste a wine, we can guess fairly closely how full or light bodied the wine will be based on how it appears visually. If you can see through the wine in the glass and the “legs” (the rivulets that float down the side of the glass after swirling the wine) flow down rapidly, the wine may be light bodied.

Contrary to a light-bodied wine, if the “legs” are traveling down the inside of your glass slowly, there’s a good bet it will be a full-bodied wine.

The Big 5 Wines and Their Body Types

Sauvignon Blanc -- light bodied

Chardonnay -- full bodied

Pinot Noir -- Medium Bodied

Merlot -- Medium Bodied

Cabernet Sauvignon -- Full Bodied

Another way to determine whether or not the wine you’re enjoying is full-bodied is to glance at the bottle label. There is typically a higher percentage of alcohol in full-bodied wines than light-bodied wines. For example, a Cabernet Sauvignon can have an alcohol range of around 13.5 and 15.5%, whereas a zinfandel can top out between 15.5 and 17%. Ports will be the highest with about 18-20% alcohol.

So, the next time you’re tasting wine, swirl the wine in your mouth for a moment and do a comparison in your head -- is this “whole milk” or a “heavy cream?”

#wine bwe2016 port pinotnoir cabernet merlot fullbodied

Wine 101 - How to Taste a Wine

There are four steps to tasting wine - Look, swirl, smell, taste/feel

Are you coming to the Boston Wine Expo this year and you’re not 100% at home with tasting wine? Here’s a quick guide to help you learn more about tasting and enjoying wine.

Look - Pick up the glass, tip the glass away from you and look at the wine against a white background. Look at the color of the wine. As a general rule, the darker the color, the fuller-bodied the wine will be. For example, a Pinot Noir versus a Cabernet Sauvignon versus a Port.

Swirl - Swirl the wine around in your glass. The alcohol in the wine will vaporize as you swirl, and the vapors will carry the scents of the wine to your nose. Taste is perceived by the tongue but scent is perceived by the nose, so swirling to release vapors is a must. This is how you “open up” a wine.

Smell - Put your nose to the rim of the glass and take in the scent. Flavor comes from scent. Scent will travel through your nose and the back of your mouth to the olfactory bulb, which is the nerve center for smells. The brain will fire something familiar back -- Chocolate! Strawberry! Vanilla! Fig! After you smell, swirl again to release more vapors and then smell again.

Taste/Feel -- Take a mouthful, hold the wine in your mouth for a moment, and then swallow. You can determine:

Body and texture -- How does it *feel* on your tongue? Is it thick or thin? Is it tingly? Is it soft and silky? Gritty? Velvety? Dusty? Tannic? (Tannins are astringent and mouth-drying, not to be confused with acidity, which is not mouth-drying, and feels like citric acid)

Taste -- Is it sweet? Bitter? Sour? Salty? Acidic?

Flavor -- the heat from your tongue will help you taste the flavors from the grapes.

Balance -- Do all the components blend together well overall and make the wine pleasant? This is like evaluating a meal -- “the spaghetti was great, but the sauce was a little too salty.”

Feel -- this requires some concentration. Visualize drawing a curve on a graphic when thinking about the feel of wine. Does the wine peek with fruit up front and then slowly taper down the the finish? Does it start out flat, then explode with fruit after a second or two? Does the wine do nothing and finish quickly? How long can you taste the wine in your mouth after you swallow it?

Quality -- Did all your sense light up and take notice or was the wine uneventful? Did you say, “It’s good! or “Wow!” or “Oh... My... God!” Or did you dump it in the dump bucket?

Body -- Body is a textural sensation, the feeling of weight, richness and thickness in the mouth. Body can be best understood by using milk as an example. * Skim milk = watery, thin, light on the tongue -> light bodied wine. * Whole milk = thicker, richer, coats the mouth, flavor lingers on the tongue -> medium bodied wine. * Heavy cream = dense, thick, clings to the tongue and the flavor persists -> Full bodied wine.

Like with other skills, tasting wine takes practice. Keep a notebook to make notes or use an app on your phone to save flavor and aroma impressions. Once you’ve become familiar with typical wine aroma terms, such as those found on the U.S. Davis Aroma Wheel, you’ll be better able to determine what you’re drinking and why you like the wines you enjoy.

See you in February! Cheers!

The Frontier of French Wine - Languedoc

Saturday, February 13, 2016, 11:00am - 12:00pm in the Seaport World Trade Center, Federal Complex

Until the 1990′s, very few wine drinkers in the U.S. who drink wine had heard of the Languedoc-Roussillon. The Languedoc region of France which has greater than 700,000 acres of vineyard is known for its Pays d'Oc wines, and more people are singing its praises. In fact, in 2014, the Languedoc AOP experienced 13% volume growth and 22% value growth!

The climate and terrain in the Languedoc is similar to its next-door neighbor, Provence, and is warm and relatively dry. Blessed with a diverse climate and great natural beauty, the area has gathered the attention of tourists.

Because of its varied climate and topography, the Languedoc is able to grow a wide variety of grapes such as syrah, grenache, cabernet sauvignon and chardonnay.

Along with its great natural beauty, Languedoc is blessed with diversity in climate, topography and soils. This allows many grape varieties to thrive, some unique to the region. The result is a wide variety of Languedoc wines from which to choose.

Previously thought of as cheap and cheerful, the wines have undergone a transformation. In the past few decades, more attention has been given to the growing an winemaking in the region, creating significant improvements in quality.

Join Jo-Ann Ross, the local representative of les Vins de Languedoc, for a presentation on these exciting wines. Taste eight different wines she has chosen to display the diversity and quality of this reinvigorated wine region. Learn some of the region's vivid past and how recent wine laws have changed to address the improved quality.

Warning: You will leave this seminar with an undeniable urge to visit southern France in the near future.

These wines are perfect for those getting to know wine as these stylish French wines are available at affordable prices.

This seminar is scheduled for Saturday, February 13, 2016, between 11:00 a.m. and 12:00 noon in the Federal Complex.

#bwe2016 wine languedoc

The Best of Chianti Classico Just Got Better!

Saturday, February 13, 2016, 12:00 noon - 1:00 pm

Seaport Hotel, Constitution

For those who have appreciated wine for some, they know that this wine has come a long way from the days of spaghetti and meatballs and raffia-covered bottles. Reasonably priced for decades, Chianti Classico has evolved into something much more today.

With new laws there are no higher classifications for Chianti Classico. No longer Chianti Classico Riserva, the new classification is Chianti Classico Gran Selezione.

Come hear about this new wine classification with Leonardo Bellaccini, winemaker at San Felice.

Robert Parker’s Wine Advocate awarded Leonardo’s debut Gran Selezione 94 points in 2010, stating the wine was:

“... Full and generous, the 2010 Chianti Classico Gran Selezione is a seductive wine with the bold intensity and layering of a super Tuscan. The results are gorgeous, thanks to the rich softness the wine imparts in the mouth. Pristine flavors of dark fruit, smoke and pressed roses caress the palate.”

Learn all about this exciting development with Leonardo Bellaccini as he conducts a vertical of his acclaimed Chianti Classico Riserva ‘Poggio Rosso’ and demonstrate the aging capabilities of this wine.

Taste the 1995, 1997, 2000, 2006, 2010 as well as the not yet released 2011. Register here soon as seating is limited. Don’t miss this one!

This Red Rocks: Beaujolais-Villages

Sunday, February 14, 2016, 3:30 p.m. to 4:30 p.m. in the Lighthouse, Seaport Hotel

Named both for a location and a fermented beverage, Beaujolais is not just “nouveau” -- the new wine to drink every November.

Produced from the Gamay grape, Beaujolais is a “white wine” red in its ability to satisfy juicy wine cravings, but don’t compare California gamay fruit with those from Beaujolais as the Western United States grapes are pinot noir clones.

Beaujolais-Villages is a quality red wine that comes from thirty-nine villages in the belly of the wine-growing region and is the red wine of choice in cafés from Lyon, France's gastronomic heart, to Paris, the capital.

Join Charles Rambaud, the Beaujolais export manager for North America, on a journey to explore the variations of wines produced in this historic region. Taste and savor exemplar wines that embody Beaujolais-Villages, including the 2014 Beaujolais-Villages, which earned more than 90 points.

Robert Parker stated one of the wines as being 'about as hedonistic and compelling an example of Beaujolais as readers are likely to find'.

Learn why this sumptuous and affordable wine pairs easily with a cornucopia of foods, including seafood.

Come away from this seminar with both an appreciation of the wines and the historic region and learn why these charming wines are the go-to refreshment in France’s cafes.

#beaujolais bwe2016 robertparker gamay

Sherry for Billionaires and Historians

Sunday, February 14, 2016, 12:30 p.m. in Lighthouse 1, Seaport Hotel

How would it be to taste a wine from fruit born during the era of Louis XVI? If drinking incredible and unique wines more than a 100 years old appeals to you, this seminar is for you!

North of Cádiz, Spain, there is an area known as the Sherry Triangle from where the world’s most thrilling, most unique wines are stored.

Patrick Mata, the co-founder of Spanish importer Ole Imports, leads us on a journey through history and time describing the winemaking techniques for the wines he is presenting.

This seminar includes four wines that demonstrate the finesse sherry can possess. One such wine, the Osborne VORS Amontillado "51-1a" (1830). The number may sound scientific, but is named after the first row of Solera n°51, a group of casks first filled in 1830, probably by Pedro Domecq himself.

Another wine, the Osborne VORS Palo Cortado “Capuchino” (1790) is named for the Capuchin monks who populated Jerez in the late 18th century. It is one of the oldest Palo Cortados in the world.

The VORS Palo Cortado tasting notes include: “aromas of incense, noble woods, and hazelnuts, with the medium- to full-bodied palate ending with a note of coffee with a few drops of sweetness to bridge to the juicy, dark meat of roasted game birds.”

Also enjoy the Osborne VORS Oloroso “Sibarita” (1792) - The Sibarita solera is one of the most famous soleras in Jerez. The name refers the term “sybarite” – a person who enjoys above all else the good things in life.

Finally, experience the Osborne VORS PX “Venerable” (1902) - The youngest wine in the lineup, with a solera begun merely a century ago. This is the dessert wine in the lineup, and one of profound intensity and complexity.

This amazing seminar is limited, so register here early before it sells out.

#sherry jerez bwe2016

Treana Red Twitter Tasting 1/6

Join us on Wednesday, January 6, 2016, 4:00 p.m. PT / 7:00 p.m. ET for #BWE16Chat -- a fun Twitter wine tasting. We’ll be tasting the 2013 Treana Red produced by Hope Family Wines as part of our windup for the 25th Anniversary of the Boston Wine Expo!

Treana Red is distributed across the U.S. (link) and is available for Boston locals at Carolina Wines on University in Norwood, MA,

According to the Hope Family Wines site, Treana defines a trinity of native essentials for wine-growing -- the sun, the earth and the ocean. These components are fundamental to the Paso Robles wine growing region, and Treana embodies them all.

Nationally recognized wine bloggers and other Twitterati will be sharing their tasting notes, overall impressions and will tweet about the qualities of the wine with Hope Family Wines winemaker Austin Hope. Also, with Austin on Twitter, there is never a dull moment!

Treana Red 2013 has a rich eggplant-black hue with a distinct nose of black berry fruit, red fruits, and more. The wine is full-bodied with present yet approachable tannins. Balanced acids, and evolving flavors make the 2013 Treana Red a wine that you’ll want to drink now, and it will also mature for years to come.

We’ll also be talking about food and sharing food pairing ideas. Bring your kitchen creativity to the Twitter tasting.

So, grab a bottle and tweet along with us while we dig deep into this inky red treasure in preparation for the Silver Anniversary of the Boston Wine Expo!

#hopefamilywines bwe16chat bwe2016 treana wine

Class by the Glass: The Taste of New York Gold – Sat. 2/13 4:00pm

When the words ‘New York’ are spoken, the first thought most people have is that of steely towers, monumental bridges, and sound of car horns. But there is much more to New York than just New York City.

Vines were first planted in the late 1670′s by the French Huguenots, and the wine industry grew for many years. In addition, New York is home to the oldest winery in the United States. However, the industry suffered a monumental blow along with the rest of the country during Prohibition.

Today, the New York wine industry is big business and is enjoying widespread growth.

2015 was a record-breaking year as the wineries, which have grown from 40 in the mid 1970′s to over 400 today, brought home numerous Gold medals in prominent national and international competitions.

How did this happen? Two reasons, according to Wine Enthusiast magazine, which gave its Wine Star Award to New York State for 'Wine Region of the Year,’ -- Quality and Diversity.

Join us on Saturday, February 13, 2016 at 4:00 p.m. as we sample some of the finest New York wines that have impressed expert judges from across the globe. It’s the Taste of the New York Gold.

Experienced wine judge and New York Wine & Grape Foundation President Jim Trezise will offer insight and the tastings at this seminar. Sign up today while there’s still available seats.

#fingerlakesava newyork wineenthusiast

Time for Trouble with the Troublemaker! Twitter Tasting on December 9 - Join Us!

For over 30 years, the Hope family has been farming wine grapes and creating wines that people love to drink, even if they didn’t know it! You see, in the 1980’s, the Hope Farms were selling fruit to the iconic Caymus winery for their Liberty School brand. At the time, Austin Hope was a big kid and already helping in the winery.

Fast forward and Austin’s the vivacious winemaker of the Troublemaker, an easy-drinking blend of big Rhone varietal grapes such as Syrah, Grenache, Petite Sirah and Zinfandel. The Troublemaker, along with other Hope Family Wines, is always pouring at the Boston Wine Expo.

This Wednesday, December 9, at 5:00 PST/8:00 PST, join the Boston Wine Expo for #BWE16CHAT as we, along with influential wine bloggers across the country, taste the Troublemaker Blend No. 9 and share thoughts on this bold, fun wine.

We’ll be giving away a few surprise gifts to participants as well.

How to participate

Grab a bottle of Austin Hope’s liquid trouble at your favorite store or a local Kappy’s and chime in with your tasting notes.

Then follow @BostonWineExpo and @HopeFamilyWines on Twitter, then watch for the hashtag #BWE16CHAT at 5 PM PT 8 PM Et on Wednesday to follow along and join in the fun. See you then!

The Best Wines for Traditional Thanksgiving Dinners

We polled a variety of experts in the wine industry to learn about their favorite wine for traditional Thanksgiving dinners, and here’s what we got.

Beaujolais Nouveau

The “new” beaujolais that historically is wine imported from France every year in mid November, only weeks after the Gamay grapes have been harvested. Fresh flavors with unconventional aromas such as bubble gum and banana. This wine was recommended by a California executive chef and sommelier as the “traditional” Thanksgiving dinner wine.

Côtes-du-Rhône

A very popular wine made primarily of a blend of grenache and syrah, this wine has been a mainstay among many American families for Thanksgiving dinner. Rhone blends have an enticing level of acidity that pairs nicely with fattier poultry dishes, such as duck, lamb and, of course, turkey. The tannins are stronger in these wines while remaining much lighter than cabernet sauvignons or other single varietal wines.

Pinot Noir - Domestic and Foreign

Many people polled raved about pinot noirs, both domestic from California and Oregon and France’s prized Burgundies.

A wine that continues to impress people across the globe, this earthy wine can be everything for diners -- Tannins for those who prefer pithy reds, and flavors such as savory mushroom and soft red fruit for lighter wine and pinot noir lovers.

Rosés, Prosecco, Gewürztraminer and More

As varied as the dinners made across America, the preference of the individual palates differ great as well.

While pinot noir wines have a solid footing on the Thanksgiving table every year, there are other styles and types that are appearing as well.

Italian prosecco, French champagne and other sparkling wines have enjoyed a resurgence both in consumption and in mainstream America’s kitchen. Many people enjoy champagne or another sparkling wine with the appetizers or first course.

Drink What You Like

While many people agreed on Burgundy/pinot noir and Rhones, there was no simple consensus except that people stated they felt that what is important is that people drink what they want to, regardless of the food pairings for traditional or non-traditional Thanksgiving dinners. We agree, and feel compelled to tip our hat to Robert Mondavi, a California winemaker who stated it simply yet precisely - drink what you like.

Cheers!

#thanksgiving wine food winepairing beaujolais pinotnoir #rhone #oregonwines

Celebrate #InternationalMerlotDay with Treana Winery

Merlot. The backbone of much of American wines sold worldwide. Initially this grape’s power was in lifting up other wines with soft, easy fruits and predictable tannins, but since the early 1990’s Merlot became a powerhouse on its own.

Grown worldwide from South America to France, in Italy and California, Merlot alone or blended is one of the most approachable and food-friendly wines out there (can you say bacon?).

Celebrate with the team at Treana Winery this Saturday for International Merlot Day from 4:00 to 7:00 p.m. in Paso Robles. Come along to help, along with Austin Hope of Hope Family Wines, remind the world why Merlot is such a lovable, drinkable wine.

There will be a variety of delicious Merlot-friendly appetizers paired with tastings of Merlots produced throughout the Central Coast region. Plus, you can win prizes by knowing your Merlot facts.

This event will be great opportunity to tweet, Instagram and engage in social media. And the vibrant Austin Hope will be in attendance which guarantees a good time.

The cost is only $10.00 per person for the event, and you can take home a #FreeMerlot poster to remember the event. See you there!

#internationalmerlotday treana hopefamily wine merlot centralcoast

bostonwineexpo

LOVE THE WINE YOU’RE WITH?

Ready to fall in love this Valentine’s weekend? Fortunately, with over 2,000 wines to discover at the Boston Wine Expo we think that should be pretty easy!

What will it be this year? A brooding Argentinian? An elegant Italian? Or perhaps a California Troublemaker…?

Whatever the subject of your Expo “coup de foudre” is, don’t leave your new-found love(s) on the expo floor! Drync has partnered with the Boston Wine Expo and over 100 retailers in Massachusetts, so that you can easily buy the wines you discover at the show.

Just scan the wine label with the Drync app, place an order from your phone, and choose a local wine shop for pickup, or have it delivered.

Download the free app now and you will get $20 credit in your account for the best day of wine shopping… ever!

You can also use Drync to maximize your experience at the Boston Wine Expo by tracking wines you try so you can fill your cellar with cool and interesting discoveries.

Follow friends on the app, so you don’t miss out on that awesome wine your buddy found at the Expo. You can also see what gems the pros are drinking by following experts like keynote Leslie Sbrocco, seminar presenters, winemakers, celeb chefs, or the Drync team.

During the event, Drync will be tracking the top 25 most popular wines at the show, which will be identified with signs at their tables and on display in the Drync social media lounge with special promotions every hour. Now this how to stock your cellar!

#drync bwe16

Ribera del Duero and Rueda

Harsh climates can make for the best drinking wine. That’s the 2,000-year-old secret that makes Spain’s Ribera del Duero redwines and Rueda white wines pair with haute cuisine, your favorite take-out and gastropub delights.

Ribera del Duero’s red wines transports you to the region’s hardscrabble countryside where hearty old-world vines have endured nature’s extremes for centuries. Their vines, descended from the Spanish Tempranillo grape (or “Tinto Fino” as the locals say) face 100 degree-plus bone-dry summer days and long, frigid stretches of winter. Their wine-makers use innovative techniques to bring the character of the region’s grapes to produce uniquely deep and naturally fruity reds that pair well with meats, roasted veggies, Mama’s lasagna or your best friend’s enchiladas.

Twenty miles east down the plateau is the heart of Rueda country, a region that’s stepping out on the world stage as a wine destination. A singular mix of stony soil, rainfall and the occasional hailstorm creates a perfect climate for Verdejo grapes to make wine of exceptional value that brightens every food it touches. This wine is brimming with acidity, sharp and fruity, making it perfect for slurping oysters, scarfing Pad Thai and dancing around a bonfire barbeque.

The bold climates of Ribera del Duero and Rueda have produced some of the best wines in the world for decades, as Boston will discover soon.

Stop by booths 175 and 177 and taste for yourself.

Opus One Winemaker Michael Silacci: Beyond the Icon - Looking Backward and Looking Forward

Opus One Winemaker Michael Silacci: Beyond the Icon - Looking Backward and Looking Forward -- Includes A Vertical Tasting of the 1988, 1996, 2001 and 2010 Vintages

Iconic. Historic. Legendary. While Michael Silacci’s name may not ring a bell to you, the name of the impressive wine he crafts will.

A Short History

The Rothschilds are known as one of the great European wine families. Philippe Rothschild, who took over Château Mouton Rothschild from his father, altered the wine industry in in Europe by developing Château bottling and appointing renowned artists to craft wine labels. In the late 1970’s, Baron Rothschild combined forces with California’s version of wine “royalty” – Robert Mondavi.

Robert Mondavi was the impetus for the California fine wine upsurge as he guided a revival for over half a century. His contributions to the American wine industry include French oak barreling, temperature-controlled fermentation, and increased mass viticulture. His endeavors didn’t lie only with the wine industry as he also offered his interests to the arts, music, and the science of food and wine pairing.

Your Guide Today - Michael Silacci

Before he began at his current post at Opus One, Michael Silacci’s notable resume includes making wine at Stag’s Leap, Beaulieu Vineyard, and at the palatial King Estate in Oregon. He’s also crafted wines in Chile and France. His educational achievements are vast, with degrees in enology and a Master’s in viticulture from the University of California, Davis, and additional training at the Institut d’Oenologie at the Université de Bordeaux.

Allow Michael Silacci to guide you on an incredible excursion into the world of Opus One. His concept of winegrowing is simple to envision but difficult to achieve – the ultimate expression of terroir. Michael’s philosophy in winemaking echoes the original founders’ dream in that his pursuits reflect the past, but look forward to future advances.

We will taste the following vintages of Opus One: 1988, 1996, 2001, and 2010.

Don’t miss the opportunity to try this legendary elixir! This seminar is scheduled for Saturday, February 14 at 12:00-1:00 p.m., and Sunday, February 15, at 11:30 a.m.- 12:30 p.m. and will sell out! Register here.

LOVE THE WINE YOU’RE WITH?

Ready to fall in love this Valentine’s weekend? Fortunately, with over 2,000 wines to discover at the Boston Wine Expo we think that should be pretty easy!

What will it be this year? A brooding Argentinian? An elegant Italian? Or perhaps a California Troublemaker…?

Just scan the wine label with the Drync app, place an order from your phone, and choose a local wine shop for pickup, or have it delivered.

Download the free app now and you will get $20 credit in your account for the best day of wine shopping… ever!

You can also use Drync to maximize your experience at the Boston Wine Expo by tracking wines you try so you can fill your cellar with cool and interesting discoveries.

#bwe15 drync wine

Cognac Seminar with International Cognac Expert and Author Becky Sue Epstein

Cognac has enjoyed a recent rise in popularity -- driven both by an increase in demand by affluent Chinese and to an innovative outlook bybartenders who devise today’s latest cocktails.

Cognac is fundamentally a style of brandy. It is prepared by aging distilled wine in wood casks. The chief distinction amongst Cognac and other distilled spirits such as Tequila or Bourbon is labeling. The term “Cognac” is reserved only if the spirit was crafted in the western district of France which goes by the same name.

Becky Sue will take you on a trek. The voyage begins with an unadorned wine which is sent through distillation, aging and blending. The journey’s end brings you to the culmination of an incomparable supremely lush distilled spirit. Distinctive aromatic scents, a velvet-like mouthfeel and captivating tastes will leave you contemplating over this sumptuous elixir.

Becky Sue provides you with a concise history of the region and the production of Cognac. She will also discuss recipes for great Cognac based cocktails.

Taste her hand-picked collection of Cognacs which signify both traditional and modern styles from the top producers. Leave with a copy of Becky's new book, “Brandy: A Global History,” which she will sign for you!

This must-see seminar is scheduled on Sunday from 4:00 p.m. to 5:00 p.m. Register here!

A Tuscan Table Experience with Epicurean Lou Di Palo – Presented by Agriform

Lou Di Palo, writer of hisGuide to the Essential Foods of Italy, leads us on a delicious journey throughTuscany’s Bounty and Gastronomic traditions.

Connect with Lou while he leads you through a matched sampling of Pecorino Toscano DOP at various stages of maturation, test the cheeses with wine (of course!) and dabble with additional with other gems from Tuscany. Di Palo's educational seminars are in-depth and always delectable.

Lou will teach you that to concoct impressive Italian dishes outlook to concoct impressive Italian dishes is a mindset that fresh, vibrant ingredients mixed together will equal a sum greater than their constituent parts.

Don't miss this opportunity to increase your understanding through one of the weekend's tastiest seminars.

This seminar is on Sunday, from 3:00 p.m. to 4:00 p.m. To register for this peerless seminar, click here.

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