Culinary Event--Wine Tasting

We learned quality categories and the process for effective wine tasting from Ms. Corinna Haake, faculty for Peter Behrens Schule. She also shared how to read the label.

Process: white/dry; semi-dry/white; rose/sweet; red/dry (we ended with Pinot noir).

Quality categories: (lowest) Tafelwein; Landwein; Qualitatswein bestimmter anbaugebiete; to highest Qualitatsweine mit Pradikat (categories at this level go from Kabinett to Spatlese to Auslese to Beerenauslese, Eiswein (very sweet ice wine) to a syrupy dessert wine, Trockenbeerenauslese).

Thank you, Corinna!!