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URL:https://www.learndesk.us/class-it/6027103176753152/lesson/d3fbc1864fb0c9eebd27e03c0a4ceec0?ref=outlook-calendar
SUMMARY: Ossigeno enologico (Enological Oxygenation): Part 1
DTSTART;TZID=America/Los_Angeles:20260513T190000
DTEND;TZID=America/Los_Angeles:20260513T200000
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Enological Oxygen
Ossigeno enologico



In this episode, we're going to explore enological oxygenation. Now, Emil Peynaud, who was the Director of the Faculty of Oenology at the University of Bordeaux, was quoted out of context, that oxygen is the enemy of wine. And that unfortunately has become the modern doctrine: the way to make good wine is to keep oxygen away from it. And to a first approximation, there is some truth in that. I think of oxygen as like a stove. So if you're seven years old and you don't know anything about cooking, you should stay away from the stove because you're going to burn yourself and your food. But the stove is the central tool of fine cuisine. There are all kinds of ways of using the stove. I'll make some distinctions here that are similar to the difference between slow-cooking a pot roast and searing a steak. Where with the pot roast, you're softening and making more tender the meat, and with the steak, you're bringing out the flavor. So with...

https://www.learndesk.us/class-it/6027103176753152/lesson/d3fbc1864fb0c9eebd27e03c0a4ceec0?ref=outlook-calendar
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