Saturday, March 15, 2008


John Nihoff, a renowned professor, and Rena Paterno, President of the Bacchus Wine Club at the Culinary Institute of America in Hyde Park, NY, invited us to discuss New York State wines and the industry and do a tasting of our wines in the Wine Spectator lecture hall on Wednesday, March 12, 2008. We were delighted when over 60 students packed the auditorium. They advertised the event with this fun poster:

Attentive and courteous students handled all the details of the event, from providing a placemat with spots for seven individual glasses for the tasting, to uncorking and pouring the wines, to serving bread and cheese dishes, and cleaning up afterward. What a delight for us!

Carlo started off the evening by taking a picture of the class, which drew a few hoots, but we were off and running after that. Dominique and Carlo took turns addressing the class and discussing not only our wines and how to taste them, but all aspects of wine and winemaking in across NY, from the Finger Lakes to Lake Erie to Long Island and of course, our home, the Hudson Valley. The students were interested and lively. There were many questions about winemaking, grape choices, and stylistic choices as well.

"Carlo and I want to thank John and Rena for the wonderful opportunity they provided us to share our wines and our story with the CIA students," said Dominique. "We were delighted with the number of students who came to the event, and we hope they all gained a greater appreciation for New York State wines. Hopefully they will want to venture out and see some of the wineries that are so close to the CIA."

We also want to thank the students who not only attended the class, but helped pour the tastings and helped set up and clean up. Thank all of you for a wonderful visit.

“It’s the best culinary school in the world,” said Paul Bocuse, world-renowned French chef said of the stunning campus and culinary program. He should know, he's a graduate. At the Culinary Institute of America, in Hyde Park, New York, they have the most Certified Master Chefs of any culinary college on their faculty staff. A CIA bachelor’s or associate degree in culinary arts or baking and pastry arts is an unmatched credential that will open doors to an endless number of exciting career opportunities for future chefs. This is the college of Anthon Bourdain and Todd English among many other stars.

Professor John Nihoff was most gracious to us. An accomplished individual (a former Navy Seal and a judge on Iron Chef television show), he regaled us with stories of his travels and culinary experiences over an exquisitie dinner at Escoffier, the French restaurant run by students on the grounds.

No one will soon forget a visit to the Culinary Institute of America. It is a very special place.


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