Join us for a unique event at the Orlando Science Center...
Heartfelt thanks to our Presenting Sponsor, Akerman and our Wine Sponsor, Southern Wine & Spirits as well as all our sponsors, restaurants, education partners, in-kind partners, auction donor, committee members and You, our guests.
It was a tremendous event featuring fine wine, delicious food, interesting educational content and plenty of energy and fun! We’re thrilled to be hearing rave reviews and we hope you enjoyed it as much as we did! See you next year – May 9, 2015!!
5th Annual Science of Wine
May 9, 2015, 7:00 - 10:00 p.m.
Join us for a night of wine and gourmet food! The Science of Wine is a unique wine and food tasting with an educational twist. Over 150 of the finest wines from all of the major regions of the world will be represented. Local gourmet restaurants and caterers will also be present to pair the wines with a variety of delectable dishes.
This is a unique event that offers a chance to celebrate and network with others who enjoy the culture of wine. We look forward to seeing you!
Southern Wine & Spirits
Franciscan Estates Seminar
Sincere thanks to all our culinary partners:
Hawker's Asian Street Fare
Orlando World Center Marriott
John & Shirley's Catering
John Michael Events
Vital Flair Catering
Talk of the Town, featuring
• Charley's Steak House
• Vito's Chop House
Please note that this event is for guests 21 years of age or older. Valid government issued identification will be required. Please drink responsibly.
20 April 2011
Posted in The Science of Wine
Cork is a naturally sustainable product and can only add to the quality of the wine. Cork is both biodegradable and recyclable. The production of cork is different than most harvesting products. In order to harvest cork, the cutting down of trees is not necessary. “Unlike its synthetic counterparts, cork is an inherently sustainable resource, both renewable and biodegradable. The cork oak tree (Quercus suber) is unique in that its thick bark can be stripped off every decade to extract the cork without damaging the trees, which can live 170 to 250 years on average.” (100percentcork.org)
Most winemakers would agree that cork can add to the quality of the wine better than any type of closure. In the Wine Business Monthly 2009 Closure Report, wineries rated closures by perceived consumer acceptance. Natural cork received the highest marks. A more direct study of consumer perception was conducted by the Oregon State University Food Innovation Center. It found that consumers perceived wine finished with cork to have higher quality and price than the same wine finished in alternative closures. (100percentcork.org).
You can learn about all things wine at our first annual Science of Wine event. If you’re planning a trip to the Science Center before the event, you can guess the amount of corks displayed in the lobby to receive various prizes. Good luck and happy guessing!