Wild Wines

Fermentation has long been a crux of human civilization. For thousands of years, people have been coaxing alcohol from the sugary juices of the plants around them, transforming fruit and sugars into transcendent beverages. While winemaking has evolved in many ways, the magic of fermentation and the cultural importance of sharing alcohol has remained. In this two day workshop, we will participate in that long tradition of harvesting from the land, processing our harvest, and guiding our native microflora to help us create delicious libations. 

In this workshop we will:

• Process a variety of cultivated and wild fruits into fermentable juices
• Explore historical and modern methods of fermentations
• Create a variety of beverages including wines, shrubs, and syrups
• Learn about the microflora responsible for fermenting alcohol
• Harvest cultivated and wild plants to flavor our wines
• Monitor and tend our own wild fermentations
• Learn to identify the flavors of wild yeast and bacteria
• Go home with bottles of wine that we made together!

About Michael Renganeschi

Michael has been wandering the woods of the Hudson Valley for a long time; he is a passionate naturalist, hunter, gatherer, fermenter, potter, and teacher among more than a few other things. He has nearly 20 years of experience in the brewing industry, and is a co-founder as well as beer and wine-maker at Hudson Valley Brewery in Beacon, NY where he crafts locally-sourced, wild-fermented beverages of all kinds.

About Dustin Lamberta

Dustin has been working with people in nature for over 15 years. He’s a passionate deer hunter with a special fondness for birds, open fire cooking, gardening, black walnuts, buckskin sewing, and earthenware pottery. He lives in Cottekill, NY with his wife Terrah and dogs Frankie and Peanut.

Register now and reserve your space in Wild Wines today. Space is limited.

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