After a long hiatus, we are bringing back our Wine Tasting and Pairing Classes! Our kickoff event with be with Chef Martin Perham for this fun class. Have you ever wondered how to pair wines with chocolate? Join Chef and Wine Expert Martin Perham to learn more about bringing these two delightful treats together. In this class we will be exploring high-end wines from Oregon, California and Portugal.
What We Will Be Tasting*
Stoller Pinot Noir Dundee Hills, Oregon
This lovely red is elegantly complex and polished, with expressive cherry and raspberry flavors that are highlighted by orange peel and dusky spice notes and unfurl on the long, lush finish.
Morgon Syrah, Santa Lucia Highlands California
Lively aromas of black raspberry jam on French toast, dark hibiscus. tar and lavender show on the cool-climate nose of this bottling which includes 3% each of Grenache and Tempranillo. The palate is vibrant with flavors of pepper, lavender and lilac, set against the richer black-raspberry and black-plum backdrop.
Graham Six Grapes Port, Portugal
This is a supremely good Reserve Ruby Port. It is never the cheapest in the category but consistently outperforms. Aged for two years in wood before being bottled, Six Grapes is a bright, vigorous, full-bodied Port that combines ripe, up-front fruit with purity and finesse. Glorious winter drinking.
Elysium Muscat Madera, California’s Central Valley
“Elysium” in Greek mythology is the afterlife of perfect bliss or heaven, and it’s not hard to imagine this as its house pour. Elysium is crafted from Black Muscat grapes grown in the Central Valley near Madera and it tastes of raspberry jam and citrus peel, thick in texture but holding on to enough acidity to balance itself out. The residual sugar is 17.52%. It is sweet- but not shockingly so-with blackberry, orange, vanilla and chocolate flavors, and a richly smooth mouthfeel. If you’re treating yourself to something chocolaty, especially if it has oranges or strawberries, this will be a seductive companion.
About Chef and Wine Expert Martin Perham:
Martin Perham first established his culinary reputation in1982, when he won a silver medal at an international culinary competition – Hotel Olympia in London. Since then he has been crafting specialized desserts and catering for the Utah Jazz Basketball games, 2002 Salt Lake City Olympic games, as well as Park City/SLC Hotels and Restaurants. Selected to judge the Best in State awards for fine dining, Martin also has won several iron chef competitions held by the Beehive Chefs Association.
Martin is an integral part of the Salt Lake dining scene. He is the past Bailli (president) of the Salt Lake City chapter of the La Confrerie de la Chaine des Rotisseurs, the oldest and largest food and wine organization in the world. Martin passed the introductory level course of the Court of Master Sommeliers and WSET 1& 2 as well as studied FWS/IWS. Martin is an avid wine collector.
Guests must be 21 or over to attend. *Note that with the odd supply of liquor in Utah, wines are subject to change based on availability.
About the Location
This class will be held at our teaching kitchen located at 1484 South State Street in Salt Lake City.
Street parking is available.
Park City Culinary Institute abides by all local, state, and federal liquor laws and we reserve the right to decline service.
CLASSES ARE NON-REFUNDABLE
If you are unable to attend, a family member or friend may attend in your place.
*We reserve the right to cancel or change any course at any time. Registrants will receive notification via email or text. You may contact us at (801) 413-2800 with any questions.
We are committed to the safety of our guests. Please follow the direction of the Chef and our staff. If you have questions regarding the safe use of tools and equipment, immediately ask the Chef or a staff member. By purchasing the admission fee for this program, you and your guest acknowledge, agree and understand that you assume all risk and liability. You further agree to indemnify, save and hold harmless Park City Culinary Institute LLC, and its employees and agents, from any and all claims arising out of injury, disability, or death resulting from your participation in culinary classes.