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Terroir: The Ecology of Wine

  • Thursday July 19, 2018 – 6:30pm-8:30pm
  • Thursday August 9, 2018 – 6:30pm-8:30pm

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

>>TICKETS HERE<<

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+

About the presenter

Tremeur 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, founded the Vinoteria social network, and now studies botany and herbalism. More recently, Tremeur 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 October 28, 2017 – 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

Tremeur 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, founded the Vinoteria social network, and now studies botany and herbalism. More recently, Tremeur 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 Aperitives and Digestives

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.

Thursday March 9, 2017 – 7pm
@ Sacred Waters, 5-35 51st Ave, Long Island City, NY 11101
$65 before March 1st, $75 from March 1st

From Fernet Branca to Suze, Aperitives and Digestives are on the shelves of every liquor store, and in many cultures are served as everyday drinks—by themselves or in cocktails. But though the purpose they serve today is mostly for enjoyment, these herbal drinks and their history (some dating back to centuries ago) also reveal important medicinal properties.

Through this class you will learn about (and taste) some of today’s major aperitive and digestive spirits, the herbs and plants they’re composed of, and—through their medicinal actions—their physiological impact on your health.

About the presenter

Tremeur Arbor grew up in France where he studied music and biology, and where folkloric herbalism and wine are an everyday part of life. Living in New York since 1998 where he studies botany and herbalism, he founded the Vinoteria social network and more recently Wine Botany, which explores wine from the plant and its land—including its culture and lifestyle—to the winemaking and practical processes as well as how your body deals with its components. Through its comprehensive and holistic approach, Wine Botany cares for the planet, and for people’s health and wellness.