Innovation, Globalization, and the Contemporary Wine Revolution
Innovation, Globalization, and the Contemporary Wine Revolution
Sunday, January 25, 2026 - 2pm-4pm
Discover how the 20th and 21st centuries transformed wine through technological revolution, cultural upheaval, and global democratization.
What You'll Explore:
Prohibition's Legacy
Examine how America's "Noble Experiment" devastated domestic wine culture, created lasting legal complexities, and ironically led to wine's eventual renaissance. Learn what was lost and how the industry rebuilt.The Judgment of Paris
Relive the shocking 1976 blind tasting that changed everything—when California wines defeated French legends, shattering Old World supremacy and democratizing wine forever.The Birth of Wine Criticism
Understand how Robert Parker and the 100-point scale revolutionized wine, for better and worse. Explore the tension between traditional and modern approaches to wine evaluation.Technology Meets Tradition
Discover how scientific advancement—temperature-controlled fermentation, modern viticulture, sophisticated analysis—transformed winemaking while traditional methods experienced a revival.This course brings you from history to the contemporary wine world and all of its modern day complexities. Where is the wine world headed?
Downloadable PDF certificate is available for gift giving. Email us at contact@meritage-stpaul.com to request after registration of the recepient.
Hosted in the Médoc Room, the private dining room of Meritage just across the hall, bedecked with historical maps and surrounded by our wine cellar. Seminars are taught by Desta Marée and team, including Alex Seide our Assistant Wine Director and Nick Rancone, our Hospitality Manager, as well as invited professionals.
Details:
When: Sundays in January 2026, 2:00pm-4:00pm
Where: The Médoc Room, Meritage Restaurant
Investment: $85 per person, per seminar (or $300 for all four sessions, a $40 savings only available with full course registration)
Includes: Five wines per tasting, expert instruction, tasting notes, historical materials and information
You are welcome to join us at Meritage, of course, as we offer Brunch from 10am-2pm & dinner service begins in the Oyster Bar at 4pm. All enrolled students are offered 10% off their entree & even beignets or dessert on class days, as a benefit for enrollment.
Off-street parking is free on Sundays, and they are just wrapping up multi-year construction, so parking this time of day is ample outside of events.
PRO TIP: recent students have reported taking ride services like Uber or Lyft to and from class, with positive feedback about the cost being offset by not having to find parking, pay for a lot, or deal with the weather - or drive after class and the wine tastings for that matter.
