Instructor: Phillip Patti
Cellaring Wine at Home - How and Why. While tasting some aged wine in the comfort of your home, Subvino’s PHILLIP PATTI, DipWSET will go through the basics of creating a home wine cellar, the rationale behind becoming a collector, and the beauty of enjoyment that come from drinking wine with age. A tasting pack of vintage wines will be available for pick-up prior to the class.
Age 21 and up.
Class Fee: $50 - covers entry for 2 people
Materials Fee: $50 - includes a tasting sampler of vintage wines, enough for 2 people.
Enrollment closes on Feb-17, 2 days before the class date (to ensure everyone gets their Class Materials in time).
Phillip began his wine career in 2002 as a manager at one of Chicago’s best retail wine stores, Vin Chicago. He then became a manager at the James Beard Award-winning Spiaggia Restaurant, a restaurant housing an extensive and esoteric wine cellar. Taking classes at the Chicago Wine School in 2002 inspired him to become a teacher. He has presented seminars at Northwestern University Kellogg School of Management, University of Oregon, Lane Community College, Eugene Wine School, and for the WSET program in Portland, Oregon.
In Oregon, he has worked at Amity Vineyards, Northwest Wine Company/Solena Vineyards, Cristom Vineyards and has helped farm and manage Brittan Vineyards and Domaine Danielle and Laurent. In 2008, Phillip earned a Vineyard Management Certificate from the Northwest Viticulture Center in Salem. In Eugene, Phillip opened and managed Uva-a Wine Bar. Through his work with three important distributors in Oregon, he represents some of the most unique producers in the world. From 2012 to 2017, Phillip was Sommelier, Manager and Wine Director at Marché Restaurant Group. He oversaw Marché restaurant, retail and education programs for this lively business, leading the most robust wine program in the area. Through his client interactions, Phillip has built up a loyal following of wine enthusiasts in the community. Oregon wine is central to his nine years' work at the International Pinot Noir Celebration and several years at the Steamboat Inn. To gain a broader knowledge of the traditional production practices, Phillip worked the 2015 harvest in the Loire Valley and in the Languedoc. He has developed an affinity for organic and Biodynamic wines, and has a deep understanding of these practices.
While his understanding of Northwest wines is robust, Phillip has developed a global perspective on wine, and he speaks with authority on all the wines of the world. Phillip has traveled extensively to many of the world's premier wine producing regions to evaluate wines and experience the terroir that produces them. He has worked in France and traveled to the major wine regions in both France and Italy. He has visited and tasted through Chile, Argentina, Australia, México, California, and Washington.
This screen shows you the details for the selected product.
Click the "Add to Cart" button to add this product to your shopping cart. You can enter a quantity larger then 1 to add multiples of this product to your shopping cart.
If the product is full you will see a "Wait List" button. Click this button if you would like to be notified if/when capacity is added. If capacity is increased we will email you. Upon receipt of the increased capacity notification, registration will be on a first-come, first-served basis.
If the product is not ready for purchase you will see a "Notify Me" button. You can click this button if you would like to be notified when this product is ready for purchase.
Some products can only be purchased through our partner. In this case you will see an "External Register" button. Click this button to purchase through our partner's website.