It's that time of year again to begin swirling, sniffing and sipping your way through some amazing wines with the fall session of the Lake Burton Wine Society (LBWS). Chef Jonathon Gillespie has a few surprises in store for this four-week session. Below is a quick summary of the session:

October 7

Lake Burton Club has invited seven of its purveyors to join the group and bring a sampling of their portfolios for participants to enjoy. Hors d'oeurvres will be served. All wines sampled will be available for purchase through the LBWS.  As a benefit to members, pricing is set at cost plus 10%; so don't miss this opportunity to stock your cellar.

October 14

Ever wonder what it means when someone says "this wine is corked," or you get frustrated when you hear "ahhh, what a wonderful mix of butter, lychee and coconut" but you can't smell any of it? This session will be all about sensory analysis. The LBWS will break out Le Nez du Vin and have participants try to identify over 50 scents found in wine, including flaws such as Brett and TCA (corked).  A light dinner will be served. 

October 21

This week's session is designed to be one of the biggest "eye openers" of the wine tasting experience. The Lake Burton Wine Society has scheduled a guest winemaker to join the group and explain the winemaking process from bud break to bottling. Food pairings have been carefully crafted for these elegant wines.

October 28

For the final class of the fall session, the LBWS will feature some of the greatest wines representing the best regions and winemaking styles, accompanied by specially-designed culinary creations.