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| WINE AND BEVERAGE |
| Bring your curiosity and learn about and sample the world's finest potables in our Wine Cellar classes, which encompass a full range of wine, beer and spirits instruction. |
The Wine program at The Institute for
Culinary Education includes a mix of one-session, two-session
and six-session classes. The most in-depth wine class at
The Institute is Wine Essentials, which meets once
a week for six weeks, with each session dedicated to a
particular topic, such as Bordeaux or sparkling and dessert
wines. The school's Wine and Food Workshops teach
students to enjoy wines in combination with food. There
are also classes on the wines of France, Italy and the
west coast of the United States, and the ever-popular Really
Great Wines for Under $15, an apt choice for the budget-minded
wine consumer. In short, whatever your wine tastes and
needs, there is a class at The Institute to fulfill them.
Our wine tasting room is a 900
square-foot facility with full ventilation (so cooking odors from
the pastry kitchens don't intrude), bright incandescent light and
white tabletops (for accurate wine viewing). The classes are
taught by a range of the city's most competent wine, spirit and beer
instructors.
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Ron
Ciavalino is our Director of Wine Studies.
He began his career
at the Gritti Palace Hotel in Venice, Italy, where he studied Italian
wine with the then sommelier, Dino Lapucci. In New York, he studied
wine with Kevin Zraly at the famous Windows on the World Wine School
and at the International Wine Center. He is holder of the Higher
Certificate awarded by the Wine and Spirit Educational Trust of Great
Britain, and completed the course of studeis offered by the Sommelier
Society of America. Ciavolino served as a staff member at Sherry-Lehmann,
one of the finest wine shops in the country.
|  Ron Ciavolino
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Other Instructors Include:
• Garrett Oliver is the Brewmaster
of the Brooklyn Brewery and the foremost authority in the U.S. on traditional
beer. His most recent book, The Brewmaster's Table, was the winner of the 2004
IACP Book Award and a James Beard Award finalist.
• Robin Kelley O'Connor is
the Bordeaux Wine Council's Trade Liaison. Mr. O'Connor sits on several magazine
tasting panels and is member of the Society of Wine Educators' Board of Directors,
and The New York Chapter of the American Institute of Wine & Food's Board
of Directors. He has been inducted into the prestigious Commanderie du Bontemps
de Medoc, des Graves et de Sauternes-Barsac and the 800-year-old Jurade de Saint-Emilion.
• Willie Gluckstern is a restaurant consultant
and wine importer, and author of The Wine Avenger.
•
W.R. Tisch, known in the wine trade
simply as Tish, has been writing and speaking about wine and food
for more than a decade. As editor of Wine Enthusiast Magazine from
1988 to 1998, he re-worked the publication to position it as a spunkier
alternative to other wine magazines. Tish also has written on wine
and food for publications including In Style, Details, Private Clubs,
Beverage Media and Williams-Sonoma Taste, and a number of websites.
In addition to teaching at ICE®, he is also auctioneer for the annual
Hudson Valley Wine Showcase & Auction.
• Anthony Giglio is a sommelier and award-winning writer whose
columns include the weekly "VinoFile" in AM New York, "Liquids" in Boston magazine,
and "Nightlife" in Wine & Spirits magazine.
By night he reviews restaurants for the New York Sun and
is the Dining Critic for New Jersey Monthly.
• Nick Mautone is formerly General Manager of Danny Meyer's Gramercy Tavern
and author of "Raising the Bar." He specializes in wines from Spain,
Italy and the United States.
...and check our course schedule often for more master sommeliers and mixologists
teaching at ICE®.
To view a complete list of current wine course offerings click here.
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