Wine Legends to be Honored During Vintners Hall of Fame Ceremony at the CIA

Ticket Sales Raise Funds for the College's Rudd Center for Professional Wine Studies Scholarship Programs

St. Helena, CA, February 3, 2012 – The Culinary Institute of America (CIA) at Greystone invites food and wine enthusiasts to a rare opportunity to mingle with noted winemakers, famous chefs, and wine-loving celebrities, while supporting the future of wine education in America. The Sixth Annual Vintners Hall of Fame Induction Celebration will honor seven people who have helped shape the California wine industry. The celebration will be held on Presidents' Day, Monday, February 20, 2012 at 4 p.m. Tickets are $175 ($100 of which is tax-deductible), and can be purchased online.

In celebration of Presidents' Day, selected California wineries will host a reception featuring wine and food pairings from White House menus. The members of the Class of 2012 will be inducted into the Vintners Hall of Fame in the Barrel Room after the unveiling of sculpted bronze plaques honoring those inducted in 2011. The induction ceremony will be followed by a Walk-Around Dinner in the CIA's teaching kitchen with wines from members of the Vintners Hall of Fame. Mingle with former White House Chef and CIA graduate Walter Scheib; guest chef and congressman Mike Thompson; Almir DaFonseca, executive chef of the Wine Spectator Greystone Restaurant; and other CIA chefs.

The Culinary Institute of America has dedicated the historic Barrel Room to celebrate the men and women who have been responsible for the growth and world-wide prestige of the California wine industry. Each year, inductees are selected by a panel of more than 75 national wine writers, critics, and historians. This year's inductees include:

• Joe Heitz (1919–2000) of Heitz Cellars in St. Helena was a gifted winemaker, and his unwavering commitment to quality contributed to the renaissance of California winemaking. He was a firm believer in education, so when he was called upon to set up the first enology department at Fresno State, he accepted.
• Eugene Hilgard (1833–1916) was one of the pioneers of soil science. At UC Berkeley, he created the nation's first unit devoted to viticulture and enology. Hilgard's ideals and the program he founded are still evident today in the UC Davis Department of Viticulture and Enology.
• Peter Mondavi, Sr. of Charles Krug Winery has established new standards for the wine trade. Few vintners have been as instructive as Mondavi, who showed just how fresh and fruity California wine can be.
• Myron Nightingale (1915–1988) was winemaker and director of operations at Beringer. He brought the winery back to life and gradually turned it into a large-scale producer of world-class varietal wines.
• John Parducci took over winemaking at his family's Mendocino County winery in 1940. He strove to improve the quality of wine and to make it more accessible. Parducci helped build his family's winery and the Mendocino region into a noted wine presence.
• Richard Sanford is the first winemaker to prove the potential for Pinot Noir in the chilly Santa Rita Hills. In 1981, he started Sanford Winery and spent the next 20 years making some of the best-regarded Pinot Noirs, helping to put Santa Barbara wines on the map.
• Albert Winkler (1894–1989) helped build UC Davis' enology and viticulture program into one of the world's finest. His classic textbook General Viticulture, published in 1962, has been used by thousands of winemakers and grape growers and translated into several languages.

Proceeds from the event help to support the Vintners Hall of Fame and contribute to scholarships for the Rudd Center for Professional Wine Studies at the CIA at Greystone.

For more information and to purchase tickets online, please visit www.vintnershalloffame.com.

Photo Caption:

U.S. Congressman, Mike Thompson, serves his mushroom risotto at the Walk-Around-Dinner in the CIA's teaching kitchen. (Photo credit: CIA/Faith Echtermeyer)

Media Contact:

Tyffani Peters
Media Relations Specialist
707-967-2322
t_peters@culinary.edu

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The Culinary Institute of America Launches New Wine Lovers Boot Camps in 2012 at its Napa Valley Campus

Two- and Five-Day Classes Will Heighten Consumers' Skill and Confidence in Wine Selection, Tasting, and Pairing with Food

Hyde Park, NY, January 11, 2012 – At a time when wine awareness and consumption in the United States continues to grow dynamically, The Culinary Institute of America is launching a new series of classes designed for the wine enthusiast at its St. Helena, CA campus.

Wine Lovers Boot Camp will debut in spring 2012 at the CIA at Greystone, whose location in the heart of the Napa Valley—home to great vineyards and wine estates—is ideal for the study and enjoyment of wine. The two courses launching this new series are Wine Lovers Boot Camp—Basic Training and Wine Lovers Boot Camp—Tasting Like a Pro.

Wine Lovers Boot Camp—Basic Training is a five-day exploration of the joys wine can bring to one's lifestyle, and is designed to elevate participants' overall understanding of wine. The program will also enable students to select and enjoy wine with greater knowledge and confidence, whether shopping for a mid-week meal at home, dining out at a restaurant, or hosting a special social gathering.

Working with the CIA's renowned faculty, students in this Boot Camp will taste the world's major white and red wine grape varieties as they learn to decipher wine labels from regions near and far. They will discover how a vineyard's location and a winemaker's influence can impact the flavor, style, and price of wine. Through tastings, participants will learn how to evaluate wine "flavor" and place it skillfully in the context of a meal. This newfound understanding will ultimately be put into practice in the kitchen as students prepare a multi-course meal with paired wines.

Initial 2012 class dates are February 13–17, April 16–20, and May 21–25 from 9 a.m. to 4 p.m. Tuition is $2,195 per person, and the class is open to students 21 years of age and older.

It is often said in oenophile circles that a wine is good if you like it. But how do professionals objectively evaluate wine? The CIA's Wine Lovers Boot Camp—Tasting Like a Pro will teach the casual wine drinker how to adopt professional approaches to tasting wine.

This two-day program will guide participants through proper tasting technique and teach them how to recognize important wine attributes that determine the quality and style of still, sparkling, and sweet wines. Through structured tastings, students will discover the influence on flavor of winemaking techniques, from barrel fermentation to fortification. Blind tastings will ultimately test their ability to identify wines like professionals.

Initial class dates for 2012 are February 2–3, February 29–March 1, March 26–27, April 13–14, and May 17–18 from 9 a.m. to 4 p.m. Tuition is $895 per person, and the class is open to students 21 years of age and older.

On select class days, students in both Wine Lovers Boot Camp programs will enjoy dinner at the on-campus Wine Spectator Greystone Restaurant.

To enroll in a CIA Wine Lovers Boot Camp, visit www.ciachef.edu/enthusiasts or call 1-800-888-7850.

Photo Captions:

Photo 1: Beginning in spring 2012, the CIA's new Wine Lovers Boot Camp classes will take place at the college's Greystone campus in California's famed Napa Valley. (Photo credit: CIA/Keith Ferris)

Photo 2: Savoring the joys of wine, for either personal pleasure or in launching a wine industry career, is one of the myriad benefits of the new Wine Lovers Boot Camps at the CIA. (Photo credit: CIA/Keith Ferris)

Media Contact:

Jay Blotcher
Media Relations Specialist
845-905-4419
j_blotch@culinary.edu

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Acclaimed Wine Expert Terry Theise to Host Tasting at The Culinary Institute of America at Greystone

St. Helena, CA, October 5, 2011 – The Culinary Institute of America (CIA) at Greystone is hosting a wine tasting with importer Terry Theise, one of the most provocative personalities in the wine world. The tasting, scheduled for Monday, October 24 from 5 to 7 p.m., will include 21 wines and be followed by a book signing. Tickets are $35 per person, and should be purchased online no later than October 20.

"Theise is an internationally acclaimed importer, author, and philosopher who has almost single-handedly has made American wine drinkers more aware and interested in the wines of Germany and Austria," says CIA Wine and Beverage Instructor Robert Bath. "In addition to his extensive wine knowledge, he is really fun to taste wine with."

In recent years, the wines of Germany and Austria have become very popular in the United States as more consumers discover their versatility with food, especially when paired with Asian, Pacific Rim, and Latin cuisines.

In addition, Theise has helped introduce the U.S. to many "grower Champagnes," hand-crafted sparkling wines made by small French Champagne producers that were previously only known and available to European consumers. Theise's tasting will include a selection of his favorites from Germany, Austria, and Champagne that he imports to the U.S.

In 2008, Theise won a James Beard Foundation award as the nation's outstanding wine and spirits professional. His latest book release, Reading Between the Wines, was nominated earlier this year for a James Beard award in the beverage category. Theise's book will be available at the event.

Attention media: A limited number of media seats will be available for the tasting. If you're interested in attending, please contact Tyffani Peters at 707-318-2726 or t_peters@culinary.edu.

Photo Caption:

The CIA at Greystone hosts a wine tasting with Terry Theise, one of the most provocative personalities in the wine world. (Photo credit: Courtesy Terry Theise)

Media Contact:

Tyffani Peters
Media Relations Coordinator
707-967-2322
t_peters@culinary.edu

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Robert Sinskey Addresses Inaugural Wine Program Graduates at The Culinary Institute of America

St. Helena, June 14, 2011 – The wine industry is now being infused with eager graduates from The Culinary Institute of America (CIA) at Greystone—the inaugural class of the college's Accelerated Wine and Beverage Program (AWBP) graduated earlier this month. The commencement speaker was Robert Sinskey, vintner and owner of one of the Napa Valley's premiere wineries, Robert Sinskey Vineyards. During the address, he told graduates to be prepared when opportunity knocks.

"You now have the education. Follow your passion, put it to work, and be prepared for the happy accident," Sinskey advised the 14 certificate program graduates.

An atypical vintner, Sinskey is a native Californian who did not attend wine school, but instead received a bachelor of fine arts degree from Parsons School of Design in New York City. After working in advertising, he began a six-month assignment assisting his father at the winery, and it turned into an obsession for him. Over the past 20 years, Sinskey has grown his 100% organic and Biodynamic-certified winegrowing operation to over 200 acres of premium vineyards in the Carneros and Stags Leap districts of Napa and Sonoma Valleys.

The AWBP graduates pioneered their way through 30 weeks of studying wine, beer, spirits, coffee, tea, and other fermented beverages at the CIA campus in St. Helena. This new and unique program has prepared students to launch a variety of careers in the wine industry, including sommelier, food and beverage director, beverage marketing, and many other options.

"The skills and practical knowledge these students have developed in the last eight months is the equivalent of at least three to five years of working in the industry," says CIA Wine Instructor Robert Bath, MS.

A new session of the AWBP begins September 12, 2011.

Photo Caption:

Vintner Robert Sinskey addresses the inaugural class of the CIA's Accelerated Wine and Beverage Program. (Photo credit: Charlie Gesell/CIA)

Media Contact:

Tyffani Peters
Media Relations Specialist
707-967-2322
t_peters@culinary.edu

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The Culinary Institute of America Announces 2011 Vintners Hall of Fame Inductees

St. Helena, CA, November 19, 2010 – The Culinary Institute of America (CIA) last week announced that its 2011 Vintners Hall of Fame (VHF) inductees will be Ravenswood founder Joel Peterson; UC Davis Professor of Enology, Emeritus Vernon Singleton; and Bob Trinchero, owner of Sutter Home Winery and Trinchero Napa Valley. Chalone Vineyards winemaker Richard Graff and August Sebastiani, the founder of the eponymous Sonoma winery, will be inducted as Pioneers. The "Pioneer" category recognizes those who made significant contributions to the California wine industry and passed away more than 10 years ago. For photos and biographies of the 2011 Vintners Hall of Fame inductees, please visit www.ciavintnershalloffame.com.

In addition to the 2011 inductees, Congressman Mike Thompson, chair of the Vintners Hall of Fame Board of Stewards, introduced the new Board members: John Aguirre, Andy Beckstoffer, Agustin Huneeus, Paula Kornell, Archie McLaren, Ed Matovcik, Margrit Mondavi, Gavin Newsom, Garen Staglin, Dede Wilsey, and Richard Wollack.

"The Vintners Hall of Fame is a place to recognize the hard work of the men and women who have made the California wine industry the success it is today," says Dr. Tim Ryan, president of the CIA. "The inductees have each made a significant contribution in their own way, and the world of wine is grateful for their efforts."

The official induction of the 2011 Vintners Hall of Fame honorees will take place on Presidents Day, February 21, 2011 at The Culinary Institute of America at Greystone, in St. Helena, CA, as part of the CIA's 5th annual Celebration of California Wine & Food.

In celebration of the presidential holiday theme, a dozen California wineries will host a reception, beginning at 4 p.m., featuring wine and food pairings from White House State Dinner menus. The members of the Class of 2011 will be inducted at 5:30 p.m. in the Vintners Hall of Fame Barrel Room, preceded by the unveiling of the sculpted bronze plaques honoring those inducted in 2010. The induction ceremony will be followed at 6:30 p.m. by a celebrity chef walk-around dinner in the school's Teaching Kitchen headlined by former White House Executive Chef and CIA graduate Walter Scheib, and perennial favorite Congressman Mike Thompson. As in the past, Vintners Hall of Fame inductees will provide a selection of their wines to be enjoyed with the walk-around dinner. The VHF Board of Stewards will provide a few choice auction lots, including one lot of 18 bottles from the Robert M. Parker, Jr.'s Seminar & Tasting, "Cult Wines of California."

This year's nominating committee, chaired by noted wine journalist W. Blake Gray, included Charles Sullivan, wine historian and author; John Olney, The Wine Country Club; Jim Gordon, Wines and Vines; Sara Schneider, Sunset Magazine; Alder Yarrow, Vinography.com; Mike Dunne, Sacramento Bee; Paul Wagner, Balzac Communications & Marketing; Andy Beckstoffer, founder of Beckstoffer Vineyards, who was inducted in 2010; Gerald Asher, long-time journalist inducted in 2009; Randall Grahm, Bonny Doon Vineyard, who was inducted in 2010; Darrell Corti, Corti Brothers, who was inducted in 2008; and Carole Meredith, UC Davis Professor Emerita and co-founder of Lagier-Meredith Winery, who was inducted in 2009. The Class of 2011 Inductees were elected by 74 members of the Vintners Hall of Fame Electoral College, which consists of past inductees and members of the wine media.

"This is another great class of inductees into the most exclusive wine club in California," says W. Blake Gray. "These five men have had a tremendous impact on improving the quality of wine for everyday drinkers. Anybody who's a fan of California wine today can find some reason to thank them. I look forward to toasting this class in February with a glass of Zinfandel from one of the state's century-old vineyards. The question I have to resolve between now and then is...red or white?"

Proceeds from the Vintners Hall of Fame annual induction dinner will provide scholarships for the Rudd Center for Professional Wine Studies at the CIA at Greystone.

Tickets for the program are $175 ($100 tax-deductible). For more information on the 2011 Vintners Hall of Fame Induction celebration, please contact Reuben Katz, 707-967-2305 or r_katz@culinary.edu.

The Vintners Hall of Fame at The Culinary Institute of America at Greystone is open to the public daily from 10 a.m. to 6 p.m. (subject to change). For more information on the Vintners Hall of Fame and to view the list of 2007, 2008, 2009, and 2010 inductees with their photos and biographies, please visit www.ciavintnershalloffame.com.

Photo Captions:

Photo 1: Vintners Hall of Fame Board of Stewards (left to right): Augustin Huneeus, Congressman Mike Thompson, Ed Matovich, John Aquirre, John Wollack, and the CIA at Greystone's Managing Director Charles Henning. (Photo credit: CIA/Faith Echtermeyer)

Photo 2: Vintners Hall of Fame at CIA Greystone. (Photo credit: CIA/David Wakely)

Media Contact:

Cate Conniff
Marketing Manager
707-967-2303
c_connif@culinary.edu

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Oz Clarke Helps Launch New Wine Certificate Program

CIA News: Media Advisory

What: Celebrated Wine Writer Oz Clarke to Join The Culinary Institute of America at Greystone for a Special Tasting in Celebration of the Launch of the CIA's New Advanced Wine and Beverage Program (AWBP).

Entertaining wine authority Oz Clarke brings his wine reference books to life for invited media, trade, and students enrolled in the new AWBP program at the CIA at Greystone. Clarke's books are recommended references for students enrolled in the CIA's professional wine studies programs, including AWBP. He has updated his Oz Clarke: Grapes and Wines book and will share his knowledge and tasting skills with attendees during this exclusive event.

Where: The Culinary Institute of America at Greystone, Ecolab Theatre, 2555 Main Street, St. Helena, CA 94574.

When: Monday, October 25

3 p.m. One-on-one interview with Oz Clarke available, as well as interviews with students enrolled in the AWBP program. Please contact Tyffani Peters to schedule an interview time: 707-967-2322 or t_peters@culinary.edu.

4 p.m. Tasting and discussion about the CIA's new Advanced Wine and Beverage Program, a 36-week certificate program for anyone interested in a career in the wine and beverage industry.

5:30 p.m. Oz Clarke book signing and wine reception in the Rudd Center for Professional Wine studies (open to the public).

Who: Oz Clarke is one of the world's most celebrated wine authorities, distinguished for a unique writing style that makes his books both entertaining and informative. His passion for the subject dates from his student days at Oxford University, where he won tasting competitions at a precociously early age. Since then his tasting skills have won him an international reputation and he is acknowledged as having one of the finest palates of anyone writing about wine today. He has won all the major wine writing awards both in the UK and the USA.

Also Present Will Be: Karen MacNeil, chairperson of the CIA Professional Wine Studies Program.
Bob Bath, instructor in the new AWBP program.
Christie Dufault, instructor in the new AWBP program.
Paul Dray, associate director of the CIA Professional Wine Studies Program.

Visuals: Oz Clarke interacting with CIA wine and culinary students, wine tasting, signing books for students and wine industry professionals, Karen MacNeil interacting with Oz Clarke and students.

Contact: RSVP to Tyffani Peters, Media Relations Specialist, t_peters@culinary.edu or 707-318-2726.

Photo Caption:

Oz Clarke brings his reference books to life with a special tasting for AWBP students at the CIA at Greystone. (Photo credit: Sterling Publishing Co., Inc.)

The Culinary Institute of America at Greystone Offers Evening Wine Classes for Wine Enthusiasts

St. Helena, CA, June 24, 2010 – Night school has never been so much fun. The Culinary Institute of America at Greystone (CIA) introduces a series of evening wine classes, "Barrel Ends: Evening Conversations at the CIA." Organized by local wine educator, Paul Wagner, sessions will be held at the Rudd Center for Professional Wine Studies, every Thursday and Friday from 6–7:30 p.m. Classes are open to the general public and cost $25 per person for advanced purchase, $30 at the door. Students may sign up by visiting www.ciaprochef.com/winestudies or call 707-967-2568.

Each class is a stand-alone unit taught by a well-known winemaker or wine expert and offers the opportunity to taste a variety of wines and learn more about winemaking, specific appellations, wine regions or varietals. It is a perfect class for culinary students, Napa residents, tasting room staff, and wine knowledgeable visitors looking for evening activities. Students are also invited to the Wine Spectator Restaurant at Greystone after class for a special price fixe menu.

For more information please call 707-967-2568 or e-mail pwagner@balzac.com.

Caption:

The CIA at Greystone now offers night wine classes every Thursday and Friday. (Photo credit: CIA/Keith Ferris)

Contact:

Tyffani Peters
Media Relations Specialist
707-967-2322
t_peters@culinary.edu

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Master Sommelier Robert Bath Appointed Faculty Member for New Program at The Culinary Institute of America's Greystone Campus in the Napa Valley

Wine Industry Veteran Will Prepare Students to Attain Accelerated Wine and Beverage Certificate

Hyde Park, NY, April 26, 2010 – The Accelerated Wine and Beverage Certificate Program (AWBP) has appointed wine industry veteran Robert Bath, M.S., to teach classes. Bath has spent more than 30 years in the wine and food industry, managing high-profile, wine-oriented restaurants, working with high-profile California wineries, and teaching thousands around the world about wine. A third-generation Californian, Bath passed the Master Sommelier exam in 1993 and is one of 105 Master Sommeliers in the United States and 170 in the world.

"The Accelerated Wine and Beverage Certificate Program signals a significant new step in front-of-the-house education by the CIA, and Bob's credentials and extensive experience in the industry will play a key role in the launch of this program and its credibility in the marketplace" said Paul Dray, associate director of the CIA's Rudd Center for Professional Wine Studies.

Bath's career includes managing Wine Spectator Grand Award restaurants The Sardine Factory in Monterey, CA. and Starker's Restaurant in Kansas City, MO. He has worked with a formidable list of California wineries, including Shafer Vineyards, Duckhorn Vineyards, Dalla Valle Vineyards, Viader Winery, Hartwell Vineyards, Iron Horse Vineyards, Trefethen Winery, Morgan Winery, and Charles Krug Winery. In 2000, Bath established The RLB Wine Group and has developed wine education programs for high-profile companies like Marriott Hotels, Crystal Cruise Lines, Taj Hotels, and Kendall Jackson Estates. In 2004, Bath and his wife Julie established Robert Bath Imports and import a select portfolio of artisan New Zealand wines into the United States.

Robert Bath joined The Culinary Institute of America at Greystone as an adjunct professor in 2003 to teach advanced wine programs. He writes for Santé magazine and the Sommelier Journal and is a frequent speaker at wine festivals around the world.

The accredited 30-week AWBP at Greystone launches in September 2010. It will impart knowledge and skills in sensory evaluation, flavor dynamics, cellar management, and mixology. Food and beverage pairing, service, and hospitality are major components of the curriculum. Classes will be held at the Rudd Center for Professional Wine Studies.

For more information about the AWBP, visit www.ciaprochef.com/winecertificate or call 1-800-CULINARY.

Photo Captions:

Wine industry veteran Robert Bath, M.S., has been named to the faculty of the CIA's new Accelerated Wine and Beverage Certificate Program (AWBP). Photo Credit: Robert Bath/CIA

AWBP classes will commence this coming September at the CIA's Rudd Center for Professional Wine Studies at Greystone, the college's Napa Valley campus. Photo Credit: CIA/Keith Ferris

Contact:
Jay Blotcher
Media Relations
845-905-4419
j_blotch@culinary.edu

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New Wine and Beverage Certificate Program Introduced at The Culinary Institute of America in Napa Valley

New Classes Will Train Graduates for Careers in Fast-Growing Wine and Beverage Sectors of the Foodservice Industry

St. Helena, CA, January 19, 2010 – Responding to the quick growth of the profitable wine and beverage business, The Culinary Institute of America (CIA) has created a new wine and beverage certificate program for 2010 at Greystone, the school's Napa Valley campus.

The Accelerated Wine and Beverage Certificate Program (AWBP) will advance a student's professional skills in the wine and beverage sector. An AWBP certificate will position graduates to pursue career opportunities in numerous segments of the food and beverage industry.

"A deep understanding of wine, beer, spirits – even coffee and tea – is vital to career success in the foodservice and hospitality fields," said Adam Busby, CMC and Director of Education at CIA Greystone. The pioneering AWBP program will equip students with skills and insights required for advancement toward leadership positions in beverage management in both fine and casual dining, restaurant front-of-house management, wine and beverage retail, wholesale, and more.

The accredited 30-week AWBP will impart knowledge and skills related to sensory evaluation, flavor dynamics, cellar management, and mixology. Food and beverage pairing, service, and hospitality are major components of the eight-month curriculum. "AWBP students will graduate with a wine and beverage education on par with those skills learned by the CIA's culinary students," notes Busby.

The program launches in September 2010 at the CIA's Greystone campus in St. Helena, CA. Classes will be held at the Rudd Center for Professional Wine Studies, a state-of-the-art complex featuring two tasting theaters ideally designed for the in-depth study of wines and beverages.

Program enrollees must have a bachelor's or associate degree in hospitality management, culinary arts management, or a related field, or have a bachelor's degree in another discipline as well as relevant food and beverage industry experience. Financial aid is available for those who qualify.

For more information about the AWBP, visit www.ciaprochef.com/winecertificate or call 1-800-CULINARY.

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Contacts:
Jeff Levine
Communications Manager
845-451-1372
j_levine@culinary.edu

Jay Blotcher
Media Relations
845-905-4419
j_blotch@culinary.edu

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