In our second workshop at the Food School, and one of three this year, we will share the stories and efforts made by producers, who over the years have altered the state of their farm, as well as implemented energy saving mechanisms at the winery to bottle wines that are conscientious about our environment.
Come find out what cutting edge means in the adverse times of global warming and drought, while also learn about terms like vegan, organic and biodynamic.
The guided wine tasting will be paired with Thai bites prepared by in-house chefs.
