Saturday July 18, 2020 – 11:00am-1:00pm
@ The New York Botanical Garden, 2900 Southern Blvd, Bronx, NY 10458
>> CANCELED <<
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. Natural wines are a booming industry-with new environmentally conscious winemakers cropping up and natural wine fairs attracting thousands of interested consumers. In this class, we’ll rediscover wine in its true nature-made in an eco-friendly and healthy way.
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!
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.
