From the wet and cool vineyards of Galicia on the Northern Atlantic coast to the hot, sun-scorched vines of Andalucia, Spain offers climates and topography so varied that the country can produce some of Europe's most delicate white wines (e.g., Txakolina) as well as some of the continent's most robust reds. In this class, we'll explore the country's wine and food history as we taste through a flight of classic Spanish food and wine pairings.
Who should take this class: This class is appropriate for all levels and requires no previous foundation in wine.
About the instructor: Jeff Peterson is a Sociology and Wine Studies professor at Linfield College and joins us for this class after a sabbatical spend exploring the food and wine of Spain as he traveled the Camino de Santiago.
3 (of 16) Spaces Available
215 SE 9th Ave #204