The Science of Sparkle: Sip & Savor with Soon Li Teh

Class Overview:

Oh, what bubbly fun! Discover the fascinating world of sparkling wine in this sensory-filled experience that blends science, flavor and culinary creativity. Join University of Minnesota grape researcher Soon Li Teh and Arboretum Chef Beth Fisher as they explore what makes sparkling wine sparkle and how bubbles, winemaking techniques and food pairings come together to create a memorable tasting experience.

Learn why some sparkling wines have finer, longer-lasting bubbles, how different production methods influence what’s in your glass and what to consider when selecting sparkling wines. Throughout the class, you’ll taste sparkling wines from Minnesota, Italy and France while enjoying thoughtfully crafted bites prepared by chef Beth Fisher.

In this class, you will:

• Explore the science and artistry behind sparkling wine production and the differences between Champagne and other sparkling wines.
• Taste and compare sparkling wines from Minnesota, Italy and France.
• Learn what to look for when selecting sparkling wines.
• Discover the principles of pairing sparkling wine with food.
• Experience how flavors, textures and bubbles come together through chef-inspired pairings.

Featured food pairings:

• Rosemary Popcorn — exploring salt and savory flavors with sparkling wine
• Artisan Cheese & CFANS Salami — balancing acidity and fat
• Crispy Fried Buttermilk Chicken & Waffle Bites — contrasting texture and richness
• Berry Citrus Pound Cake Parfait — pairing fruit and sweetness with bubbles

Notes:

• We are unable to accommodate individualized changes to the menu.
• Per University of Minnesota Policy, sampling alcoholic beverages is for educational tasting/pairing purposes and will be limited to small pours.

Instructors: 

Soon Li Teh began his appointment as an Assistant Professor in October 2023. He received his B.Sc. In Agronomy and Biochemistry from the University of Wisconsin-Madison. In 2018, he completed his PhD in Plant Breeding and Molecular Genetics at the University of Minnesota. His work integrated genomics and metabolomics in characterizing genetic and biochemical resistance to grape powdery mildew. After graduation, he joined Washington State University as a postdoctoral researcher, and subsequently, as a research assistant professor. Over the past five years, he led the WSU pear rootstock breeding program to breed size-controlling Pyrus rootstocks. In his current role, Dr. Teh will focus on developing high quality cold-hardy wine and table grapes to benefit growers in Minnesota and the broader cold-climate regions.
 

Chef Beth Fisher is thrilled to bring her experience to a new role as Culinary Manager at The University of Minnesota Landscape Arboretum. Known for her years of teaching at various cooking schools and creative culinary work at several popular Twin Cities restaurants, Beth is now focused on enhancing the Arboretum's fast growing culinary offerings and kitchen classroom educational experiences. Join Beth and discover the joy of learning and cooking in the kitchen!