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Fermentation School

Knowledge about wine, cheese and beer enhances one's appreciation of the good stuff. At the Tria Fermentation School, you can satiate your intellectual curiosity while drinking and eating the syllabus. We are bringing passionate winemakers, cheesemakers, brewmasters, authors and other experts from all over the world to share their knowledge. Whether you're a neophyte or an industry professional, these classes are for you if you love wine, cheese and beer.

Fermentation School

All classes are held at Tria Fermentation School, 1601 Walnut Street, Suite 620. (Medical Arts Building, corner of 16th & Walnut Streets, entrance on 16th Street).

Give classes as a gift! Fermentation School Gift Certificates are available and can be instantly emailed to friends!

For additional information, please email us at school@triacafe.com or call us at 215.972.7076.

Two Cool Grapes: Chardonnay and Pinot Noir

Instructor: Bob Trimble, The Wine Guy, LLC
Friday, February 5 • 6:30-8:00 pm

We’re kicking off our Two Cool Grapes series with the most popular of the bunch: Chardonnay and Pinot Noir. These stars of Burgundy and Champagne have enchanted wine lovers for centuries and continue to spark infatuation (remember Sideways?). Exuberant educator, Bob Trimble, will school you on different expressions of these grapes - including bubbly - from three continents to compare and contrast how geography and winemaking style affect what ends up in your glass. Flirt with Chardonnay’s charming multiple personalities and fall for Pinot Noir’s elegant fruit and deep spice. Don’t say we didn’t warn you.

Due to strong interest, standing room tickets have been added for this class. If you are interested in purchasing a standing spot, please call the Fermentation School at 215.972.7076.

Price: $60.00

Tickets for this class are sold out.
Please call (215) 972-7076 to be added to the wait list.

Spain vs. Portugal Showdown

Instructor: Michael McCaulley, Tria
Thursday, February 11 • 6:30 - 8:00 pm

It’s Goliath versus The Sleeping Giant: Regal Spain, home to the most vines in the world, meets Portugal, whose burgeoning fine wine industry is changing the odds of this Iberian showdown. Taste each country’s take on zesty whites (Albariño vs. Alvarinho), big boy reds (think Ribera del Duero and the Douro), famed fortified wines (legendary Sherry and Port), and some off-the-beaten path wild cards. Tria wine director, Michael McCaulley, offers insider tips on each region… but your own palate decides which country reigns supreme.

Price: $60.00

Tickets for this class are sold out.
Please call (215) 972-7076 to be added to the wait list.

That's a Sexy Pairing!

Instructor: Michael McCaulley, Tria Wine Director
Friday, February 12 • 6:30 - 8:00 pm

When we want to evoke exclamations of delight, we break out the sparkling wine and luscious cheese! Just when bubbly beverages like Italian Prosecco, Spanish Cava, French Champagne and sparkling American rosé seem like they can’t get any better, a smear of buttery, lactic love catapults your taste buds to new heights. Join Tria wine director, Michael McCaulley, for the flavor fireworks as he introduces sexy sparklers to their perfect mates: goat, cow and sheep’s milk cheeses from around the world.

Price: $68.00

Tickets for this class are sold out.
Please call (215) 972-7076 to be added to the wait list.

Two Cool Grapes: Pinot Gris and Malbec

Instructor: Bob Trimble, The Wine Guy, LLC
Friday, February 19 • 6:30-8:00 pm

The top two selling wines at Tria for five years? Pinot Gris and Malbec. Come taste what the buzz is about as you explore these rising star grapes with lively wine educator, Bob Trimble. Taste global examples of Pinot Gris and Malbec side-by-side to discover how wines crafted from the same grapes vary depending on the region (that’s terroir!). Compare old-school French Malbec to chocolately gems from Argentina. Discover luscious Pinot Gris from France, zippy Pinot Grigio from Italy and the wine world’s newest darling, Pinot Gris from Oregon. These are the wines to know now!

Price: $58.00

Tickets for this class are sold out.
Please call (215) 972-7076 to be added to the wait list.

Chilean Superstar

Instructor: Miguel Torres, Jr., Torres
Wednesday, February 24 • 6:30-8:00 pm

Add a superstar Old World wine family to a rising-star New World region and you know the results are going to be, well, stellar. The Torrres family (of Spanish wine fame) has been a pioneer in Chile since 1979, revolutionizing the country’s wine industry with new technologies, organic practices and outstanding wines. Hip Miguel Torres, Jr., a fifth generation winemaker, is your guide to the exciting wine trends in Chile. Taste Torres Sauvignon Blanc, Chardonnay, Carmenère, Merlot and Cabernet Sauvignon, all crafted in the steep vineyards of Curicó at the foot of the Andes.

Price: $55.00

Tickets for this class are sold out.
Please call (215) 972-7076 to be added to the wait list.

Cheese: 101

Instructor: Jenny Harris, Tria Fromager
Thursday, February 25 • 6:30-8:00 pm

Spend a scrumptious evening with Tria’s very own First Lady of Cheese, fabulous fromager Jenny Harris. Empower your inner cheese guru with this lesson on the seven basic styles and different milk types. Learn how the best food on earth is made and aged while tasting delightful examples from the U.S. and Europe. Plus: Cleanse your palate with a festive selection of sparkling, white, red and dessert wines from around the world while you scrape, smear and savor every last cheesy bite.

Due to strong interest, standing room tickets have been added for this class. If you are interested in purchasing a standing spot, please call the Fermentation School at 215.972.7076.

Price: $45.00

Tickets for this class are sold out.
Please call (215) 972-7076 to be added to the wait list.

Beer & Cheese & Meat: Fermentation Three-Way

Instructor: Chris Munsey, Dickson’s Farmstand Meats
Friday, February 26 ▫ 6:30-8:00 pm

Chris Munsey, who earned his formidable fermentation cred at Murray’s Cheese and as a home brewer, brings Dickson’s Farmstand Meats to Pennsylvania for the first time in an artisanal fermentation triple play. Did you know that cured meats are fermented, too? Taste the delicious results in innovative house-made pâté, pork rillette and duck ham along side French-inspired cow, goat and sheep’s milk cheeses from some of the best small producers in the U.S. Wash it all down with complex craft beers from the country’s top breweries. Enjoy it again. And again. And again.

Price: $55.00

Tickets for this class are sold out.
Please call (215) 972-7076 to be added to the wait list.

THE FINE PRINT

Please be on time for class, classes will begin at the stated time, and if you are late you will be issued a detention.
Wait lists will be available for every class.
NEW!! Cancellations must be made at least 48 hours prior to the class. A credit will be issued which may be used toward a future class. Credits expire after one year.
You will receive a registration confirmation via email — you do not need to bring this with you. No tickets will be mailed.
Students must be at least 21 years of age in order to attend any class. The Fermentation School reserves the right to refuse admittance to anyone who is unable to produce valid identification.
The Fermentation School reserves the right to refuse admittance to anyone who appears intoxicated.