RobDoc
DIS Legend
- Joined
- Aug 14, 1998
- Messages
- 34,195
We just returned from a program at the HH resort. Years ago Chef Gordon, whom many will recognize from the Mercantile at the resort, served as host to a number of food related programs. Those offerings through the resort's recreation program were discontinued a number of years ago but, due to many repeated requests from resort guests, the resort decided to reopen a series of programs.
Tonight was 'A Taste of Wine'. There 15 guests in attendance and 4 different wines were on the program held in Big Murggies Den in the Main Building. Gordon explained the art of wine tasting (color, nose, taste) and walked us all through that format with each wine. His wine choices were all selections from 'Food/Wine' festival.
Before each tasting a melba toast and water was offered to cleanse the palate. We started with a Sauvignon Blanc 2015 (Monkey Bay Vineyard, New Zealand). Next was a Chardonnay 2014 (Louis Jadot Bourgogne, France), followed by a Pinot Noir (Jacuzzi Family Vineyard, California) and finished with a Cabernet Sauvignon 2015 (Casillero del Diablo Reserva, ChilWith each offering, we discussed what we were seeing regarding the color/clarity, what fragrances were found (fruit, forest, flavor) and what tastes were evident in the flavor and how they improved as the wine became more oxygenated.
The program lasted over an hour. Future offerings for the "Longview Cooking Club" program will include cooking demonstrations and cheese samplings.
The cost was $15 (plus tax) for the program. Check your activity schedule on arrival at the resort for offered dates/times.
Enjoy!

Tonight was 'A Taste of Wine'. There 15 guests in attendance and 4 different wines were on the program held in Big Murggies Den in the Main Building. Gordon explained the art of wine tasting (color, nose, taste) and walked us all through that format with each wine. His wine choices were all selections from 'Food/Wine' festival.
Before each tasting a melba toast and water was offered to cleanse the palate. We started with a Sauvignon Blanc 2015 (Monkey Bay Vineyard, New Zealand). Next was a Chardonnay 2014 (Louis Jadot Bourgogne, France), followed by a Pinot Noir (Jacuzzi Family Vineyard, California) and finished with a Cabernet Sauvignon 2015 (Casillero del Diablo Reserva, ChilWith each offering, we discussed what we were seeing regarding the color/clarity, what fragrances were found (fruit, forest, flavor) and what tastes were evident in the flavor and how they improved as the wine became more oxygenated.
The program lasted over an hour. Future offerings for the "Longview Cooking Club" program will include cooking demonstrations and cheese samplings.
The cost was $15 (plus tax) for the program. Check your activity schedule on arrival at the resort for offered dates/times.
Enjoy!


