 Wine Education . . . Uncorked!
Educational Wine Trips for those who sell and buy wine for the special events industry
October 20-22, 2008
Napa and Sonoma Valleys, CA
Your Host for the trip:
Lynne LaFond DeLuca, SVP, Business Development & Education Beverly Clark Hospitality Training
Wine knowledge is a key ingredient in our business of selling wines to special events. Even more, knowing which wines to pair with your menus can make you even more valuable and add to your beverage revenue through increased sales and upsells. Join us for the trip of a lifetime as we tour through Napa and Sonoma Valleys; attend classes at the Culinary Institute of America at Greystone (C.I.A.), tour the beautiful campus, and lunch in the famed teaching kitchen. Along the way, many wonderful wineries are delighted to host you as their guest and provide you with an inside look (and taste) at the making of their wines.
Itinerary
Monday, October 20, 2008
- Flights arriving into Oakland Airport – Transportation provided until 12:30pm
to the Yountville Inn, Napa Valley
- 2:30pm - Meet in the hotel lobby to depart for our first winery
(group transportation provided)
- 3:00pm - V.I.P. Tasting at Beringer Winery
Beringer Vineyards holds the distinction of being the oldest continuously operating winery in Napa Valley. Now in its third century of crafting classic wines from Napa's finest appellations and vineyards, Beringer today is guided by the inspired partnership of celebrated Winemaster Emeritus Ed Sbragia and Winemaker Laurie Hook. Together, they craft Napa Valley wines that speak eloquently of Beringer's rich heritage while offering cutting-edge quality and contemporary elegance.
- 5:00pm - V.I.P Tasting and Dinner at Franciscan. Wine sales seminar over dinner with Lynne LaFond Deluca.
Franciscan
 has its roots deeply embedded in the soil of Napa Valley. Founded over three decades ago, wine industry revolutionaries Raymond Duncan and Justin Meyer shaped the winery's beginnings. In 1985, renowned vintner Agustin Huneeus took over the reins, leading the winery to greatness through innovation and a commitment to small-lot winemaking. Today, Director of Winemaking Janet Myers is preserving the winery's legacy while leading it into the future."
We inherited a craftsman's ethic here: work with nature, work in small lots, innovate. Our uniqueness depends on the details," she says.
Tuesday, October 21, 2008
- Breakfast at your leisure at the hotel (included each morning)
- 7:15am - Depart from the hotel to The Culinary Institute of America at Greystone, where we will first tour the campus before beginning class.
- 8:00am - Food & Wine Pairing class at the C.I.A.
- 12:00pm - Lunch in the famed teaching kitchen at the C.I.A., followed by shopping time in the campus store (student discount will apply to shopping purchases)
- 1:45pm - Depart C.I.A. for our next winery visit
- 2:15pm - V.I.P. tasting at Frank Family Vineyards
 Take a trip back in time at the Frank Family Vineyards. First constructed as the Larkmead Winery in 1884, the building was refinished with native sandstone from the nearby hills in 1906 and still stands tall today. The massive stone edifice is considered an archetype of California's wine country; it appears on the National Register of Historical Places and is listed as a Point of Historical Interest in the state of California. Owners Richard Frank and Koerner Rombauer focus their energies on making superb still wines. The winery produces Chardonnay, Zinfandel, Sangiovese and several distinctly different Cabernet Sauvignons. The highly regarded Reserve Cabernet Sauvignon, which is barrel aged for two and one-half years, is emerging as one of the most sought after wines in the valley and their Napa Carneros Vineyards produce some of the finest Chardonnay available.
 The Kendall-Jackson Wine Center is a wine & food experience not to be missed. Set amid 120 acres of gardens and vines, we will be welcomed at the beautiful Château for a tasting and tour of the gardens. The culinary and sensory gardens are a constantly changing sensual delight. Each season offers new educational and sensory experiences in the extensive gardens, demonstration vineyard and tasting room. We will then enjoy a wine dinner with seasonal recipes created by Kendall-Jackson Executive Chef Justin Wangler and his Culinary Team.
Wednesday, October 22, 2008
- Breakfast at your leisure at the hotel (included each morning)
- 9:30am - Depart from hotel for winery visit
- 10:00am - V.I.P Tasting at Freemark Abbey Winery
 It began over a quarter of a century ago as a vision shared by a handful of pioneers; those with an intimate knowledge of grapes and a deep respect for the land. This vision took root, was nurtured by skilled hands and ultimately resulted in one of the first premium wineries in the Napa Valley. The history of Freemark Abbey began in 1886, when Josephine Marlin Tychson became the first woman to build and operate a winery in California. The historic site where Josephine's winery, Tychson Cellars, once stood is now known as Freemark Abbey. Today, the wine of Freemark Abbey stands as a testament to what the rich earth of the Napa Valley is capable of creating when working in perfect harmony with nature.
 Stag's Leap Wine Cellars is a private Napa Valley estate that has been owned by the Warren Winiarski family since they established the winery in 1972 in what is now known as the Stags Leap District. They are best known for our three estate-grown Cabernet Sauvignons, CASK 23, S.L.V. and FAY, which are among the most highly regarded Cabernets in the world. They use the "Golden Rectangle" approach to winemaking, balancing opposing elements to create wines that are both dynamic and harmonious, and embody the classical ideals that define the world's greatest wines..
- 1:30pm - All good things must come to an end! Return to hotel...
Group transportation provided to Oakland Airport
The Wine Educational Experience of a Lifetime… Don't Miss It!
Pricing
Fee Includes:
- Hotel accommodations (single occupancy) for 2 nights including breakfast in the morning
- Group transportation to and from Oakland Airport and to all group destinations around Napa and Sonoma
- Class at the Culinary Institute of America at Greystone (C.I.A.) with certificate of completion
- Dinner on both nights
- Lunch at the C.I.A. in the teaching kitchen
- Lunch on the last day
- All winery V.I.P. tours and tastings
Not included:
- Airline flight to and from Oakland Airport - schedule your flights on your own to arrive by noon on Monday, October 20, 2008 if possible.
- Transportation will be provided until 12:30pm. After that, no transportation will be provided to the hotel, but we can assist you with making transportation arrangements at an additional fee.
- Additional food and beverage beyond breakfast, lunch and dinner as stated
- Wine purchases at the wineries (wineries will offer us the industry trade discounts, and shipping is available at all wineries).
$1545.00 inclusive per person
Space is limited to the first 25 Catering Directors (or those who sell and/or buy wine for special events) to register with payment. After the first 25 sign-ups, you will be placed on a waiting list.
Cancellation Policy
All fees are non-refundable unless your spot is replaced with another
full-paying attendee.
Registration deadline is September 18, 2008
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