The science behind making wine
Ryan Summerlin November 13, 2012
The Science Behind series continues Nov. 14 at Walking Mountains Science School in Avon with The Science Behind Making Wine. The educational event takes place at 6:30 p.m.
Vintner David Roy, of Denver-based winery The Infinite Monkey Theorem, will share his vast knowledge of the winemaking process. Oenology is the science of wine and winemaking. During this session, attendees will delve into the history and steps of the wine making process, from the selection of the grapes to the finished bottle – crushing, pressing, fermentation, blending, filtration and red versus white. This class will unleash the mystery and help people learn to discern.
Roy has traveled the world to further his passion and remains active in the winemaking process. Originally from Grand Junction, he began his journey at the Grand River Vineyard in Palisade. Since those days, The Infinite Monkey Theorem has grown into a successful Colorado winery, serving the Denver restaurant scene from its LoDo production facility. Roy has an interesting perspective shaped by a hand in every part of the process.
The Science Behind series of classes highlights useful and fun skills that have underlying scientific principles. Each class provides a hands-on, interactive component with instruction from a local subject matter expert and a Walking Mountains educator. Classes are held once a month at Walking Mountains Science Center in Avon.
Participants for this class must be 21 or over. Space is limited.