Skip to main content

Healing Spirits: the botany and herbalism of Aperitifs and Digestifs

Discover the history and botanical make up of some of the most famous Aperitive and Digestive spirits, and the impact these drinks have on our organism.

Sunday December 1, 2019 – 2pm-4pm
@ The New York Botanical Garden, 2900 Southern Blvd, Bronx, NY 10458

>>TICKETS HERE<<

The centuries-old botanical history of aperitifs and digestifs, from Chartreuse to Fernet Branca, stems in part from a monastic quest to divine an “elixir of long life.” Many cultures still commonly consume these herbal drinks, made of complex mixtures of plant material, for their unique flavor profiles and for their medicinal properties. As you taste selected aperitifs and digestifs, discover their botany and discuss the physiological impacts each have on human health. 21+

About the presenter

Trémeur Arbor grew up in France, where he studied music, biology, and wine. Since moving to New York in 1998, he has worked in the food and wine industry, studied botany and herbalism, and graduated from the NYBG Botany certificate program. More recently, Trémeur created Wine Botany, which invites people to explore wine-from the plant and its terroir to its role in culture and lifestyle, and how the body reacts to its components. Through its comprehensive and holistic approach, Wine Botany cares for the planet, as well as for people’s health and wellness.

An introduction to Natural Wines with Chëpìka

Natural wines are awesome: nature-friendly with no chemical-farming processes, they’re made using indigenous yeasts, with nothing added or removed (except occasionally a small quantity of sulfites at bottling).

Natural wines are better for the environment and your health. On top of that, you rediscover wine whose taste truly represents where it is from.

This video is an introduction to natural wines, with a tasting of the amazing @chepikawine (2019) “pet nat” rosé, created by @nkendallwine and @pascalinelepeltier and made 100% with the indigenous #Catawba grape variety in the Finger Lakes region in NY.

Cheers!

The Botany of Wine – Taxonomy

Where do grape varieties — and the wines — we know of today come from? What saved European vineyards from almost extinction in the nineteen century? Why are we talking about 6000 to 8000  grape varieties but sometimes this number rises from 14000 to 20000? Sit down, relax, and explore the fascinating world of the botany of wine. Cheers!

Wine Botany presents The Origins of Wine

When, where and how did wine happen? In this video we’re traveling through space (Georgia—the country) and time (around 6000-9000 years ago) to discover how the grapevine was domesticated and the winemaking process created.

The wines presented are from Archil Guniava Wine Cellar, a small Georgian family winery in Kvaliti village, Imereti Georgia. Cheers!

Welcome to Wine Botany

Wine Botany is an holistic approach to wine, talking about the plant, its environment and human interventions before you can taste the wine in your glass. It is a great opportunity to talk about environment and health, as well as the wonderful traditions and culture of the places wine is from. Cheers !

(*) thanks to stonecropwines.com for the cover picture!

Healing Spirits: the botany and herbalism of Aperitifs and Digestifs

Discover the history and botanical make up of some of the most famous Aperitive and Digestive spirits, and the impact these drinks have on our organism.

Saturday December 2, 2018 – 2pm-4pm
@ The New York Botanical Garden, 2900 Southern Blvd, Bronx, NY 10458

>>TICKETS HERE<<

The centuries-old botanical history of aperitifs and digestifs, from Chartreuse to Fernet Branca, stems in part from a monastic quest to divine an “elixir of long life.” Many cultures still commonly consume these herbal drinks, made of complex mixtures of plant material, for their unique flavor profiles and for their medicinal properties. As you taste selected aperitifs and digestifs, discover their botany and discuss the physiological impacts each have on human health. 21+

About the presenter

Trémeur Arbor grew up in France, where he studied music, biology, and wine. Since moving to New York in 1998, he has worked in the food and wine industry, studied botany and herbalism, and graduated from the NYBG Botany certificate program. More recently, Trémeur created Wine Botany, which invites people to explore wine-from the plant and its terroir to its role in culture and lifestyle, and how the body reacts to its components. Through its comprehensive and holistic approach, Wine Botany cares for the planet, as well as for people’s health and wellness.

The World of Eco-Friendly Wines

Thursday November 8, 2018 – 6:30pm-8:30pm
@ The New York Botanical Garden, Edible Academy
2900 Southern Blvd, Bronx, NY 10458

>>TICKETS HERE<<

At a time when environmental and health issues are in the news everyday, it is becoming obvious that eating and drinking healthier will benefit us as well as the planet.

We hear terms such as “natural”, “organic”, and “biodynamic” more and more in reference to wine, winegrowing and winemaking. But what do these words mean? Are these methods better than conventional viti/viniculture, and how? What is their impact on the environment and on our health? How do the resulting wines taste, and what is their future?

We will explore these questions and present the latest research on the subject during this new Wine Botany class at the New York Botanical Garden while tasting some of those natural wines. Join us as we dive into the fascinating ways these wines are made and discuss why these production methods are considered to be environmental and health solutions.

Cheers!

Terroir: The Ecology of Wine

Thursday July 19, 2018 – 6:30pm-8:30pm

Thursday August 9, 2018 – 6:30pm-8:30pm

Thursday September 27, 2018 – 6:30pm-8:30pm

Thursday October 25, 2018 – 6:30pm-8:30pm

@ The New York Botanical Garden, Edible Academy
2900 Southern Blvd, Bronx, NY 10458

Welcome to the new Wine Botany classes at The New York Botanical Garden!

Wine is a fascinating drink made from all around the world with specificities from every place it is produced. Each class will consist of presenting the various environmental and human factors impacting all aspects of wine growing and wine making.

During each session we will compare (and taste of course!) two grape varieties and four wines coming from various part of the world to illustrate those concepts, at the beautiful newly opened NYBG Edible Academy. A great way to approach wine through a holistic view, to travel the world and to learn more about the botany of wine, its grape varieties and share winegrowers life in the vineyard. Cheers!

From NYBG: “Wine carries the flavor of the land where its grapes are grown— something the French call terroir. Regions where the same grape varieties grow differ in terms of climate and soil composition. This is partly why Chardonnay wines made in California will taste drastically different from those made in France, even though they are sourced from the same grape variety. Discuss terroir with botanist and oenophile Tremeur Arbor, while sipping samples on the deck of the newly opened New York Botanical Garden Edible Academy overlooking the Thain Family Forest and the Bronx River. Tremeur will pour different wines at each session and demonstrate the basics of wine tasting. No wine experience necessary! 21+”


About the presenter

Trémeur Arbor grew up in France, where he studied music, biology, and wine. Since moving to New York in 1998, he has worked in the food and wine industry, studied botany and herbalism, and graduated from the NYBG Botany certificate program. More recently, Trémeur created Wine Botany, which invites people to explore wine-from the plant and its terroir to its role in culture and lifestyle, and how the body reacts to its components. Through its comprehensive and holistic approach, Wine Botany cares for the planet, as well as for people’s health and wellness.

Healing Spirits: the botany and herbalism of Aperitifs and Digestifs

Discover the history and botanical make up of some of the most famous Aperitive and Digestive spirits, and the impact these drinks have on our organism.

Saturday April 7, 2018 – 2pm-4pm
@ The New York Botanical Garden, 2900 Southern Blvd, Bronx, NY 10458

>>TICKETS HERE<<

The centuries-old botanical history of aperitifs and digestifs, from Chartreuse to Fernet Branca, stems in part from a monastic quest to divine an “elixir of long life.” Many cultures still commonly consume these herbal drinks, made of complex mixtures of plant material, for their unique flavor profiles and for their medicinal properties. As you taste selected aperitifs and digestifs, discover their botany and discuss the physiological impacts each have on human health. 21+