Wine 103: Winemaking Basics
Wine Educational Tasting Series
Start your year fresh with a wine education series at Durant Vineyards. Designed for those newer to the world of wine (but can be enjoyed by wine veterans as well), we are offering four unique classes reviewing the basics of wine tasting, differences amongst varietals at Durant and the Willamette Valley as a whole, vineyard best practices and the process of making wine. This class will be curated and hosted by our very own wine educator Paul Mentzer.
Come to class ready to learn first hand what makes Durant Vineyards one of the premier winemakers in the Willamette Valley, all while sipping some of the greatest wines we have to offer. You will leave these classes confident and knowledgeable about the world-class wines this area has come to be known for.
Wine 103: Winemaking Basics – 4/17/2021
A quality wine begins with scrupulous viticultural choices and vineyard management as discussed in our last class – but it does not end there. While one chapter ends, another begins as the grapes are finally harvested and brought into the winery, starting its transition from fruit to wine. In this class in our Educational Tasting Series, we will walk you through our winery, reviewing everything from harvest practices, wine pressing, fermentation, and aging and the various techniques used at each step depending on wine varietal, equipment available, and winemaker’s unique preference and approach to winemaking. This class will be hosted predominantly in our winemaking facility, not typically open to the public!
Meet Paul Mentzer
Following the award of his BSc from Purdue University in Horticulture, Paul Mentzer began his professional career in research at Purdue while simultaneously completing master’s level coursework in Entomology. Paul continued his career in geological sciences and technology until which time he discovered a latent interest in wine sparked through employment in wine sales in the Phoenix area commencing in 2001. Completing his CSW (Certified Specialist of Wine) in 2007 served to strengthen his desire to learn more about wine. Paul relocated to Oregon in 2012 to pursue his passion, advancing his studies in Viticulture and Winemaking at the Northwest Viticultural Center in Salem, simultaneously beginning service with Erath Winery in guest services. Paul was the vineyard operations intern at Erath in 2014 & 2015 and assisted its winemaker, Gary Horner, in the 2014 vintage. Paul served as their Wine Educator for Guest Services until early 2020, assisting in the development of educational programs and wine flights for staff, visitors, and VIPs. Paul joined the Durant team in late 2020 to assist them with their wine education program for staff, club members, and visitors.
All events at Durant at Red Ridge Farms are currently being held outdoors. Please dress for low temperatures and the chance of precipitation.
The safety of our guests and employees is of the utmost importance during this, and all events/gatherings at Durant at Red Ridge Farms. The following safety precautions have been strictly implemented:
Stay Home when Appropriate
- If you are experiencing COVID-19/flu-like symptoms, have a temperature, or have been exposed to someone who has tested positive for COVID-19 in the past 14 days, do not attend this event or visit the property. Contact your health care provider immediately.
Wear a mask or face covering
- Masks are required for all attendees and employees, at all times.
- In-person events/classes/workshops have been limited in capacity, tables have been properly spaced and are open to ticket holders only.
Cover your coughs and sneezes
- Cover your mouth and nose with a tissue when you cough or sneeze.
- Throw away used tissues in a lined trash can.
- Immediately wash your hands with soap and water for at least 20 seconds. If soap and water are not available, clean your hands with an alcohol-based hand sanitizer that contains at least 60% alcohol.
Clean your hands often
- Wash your hands often with soap and water for at least 20 seconds. This is especially important after blowing your nose, coughing, or sneezing; going to the bathroom; and before eating or preparing food.
- Use hand sanitizer if soap and water are not available. Use an alcohol-based hand sanitizer with at least 60% alcohol, covering all surfaces of your hands and rubbing them together until they feel dry.
- Soap and water are the best options, especially if hands are visibly dirty.
- Avoid touching your eyes, nose, and mouth with unwashed hands.
Avoid sharing personal items
- Do not share dishes, drinking glasses, cups, eating utensils, etc.
Increased cleaning of all “high-touch” surfaces
- Durant staff have increased cleaning and disinfecting of high-touch surfaces, including tables, chairs, writing utensils, doorknobs, light, and plumbing fixtures.
Please contact us with questions or concerns: firstname.lastname@example.org | 503.864.2000