Winemaker's Tasting with Paul Pender of Tawse
LOCATION: 3rd Floor, 215 King St. E.
DEPARTMENT: Continuing Education, Centre for Hospitality and Culinary Arts
EVENT CONTACT NAME: Continuing Education, Centre for Hospitality and Culinary Arts
PHONE NUMBER: 416 415 5000 ext 2517
Explore the celebrated wines of Canadian winemaker Paul Pender of Tawse in George Brown College’s state-of-the wine lab.
Pender will lead the class through a journey of his vineyards’ terroir, varietals and climates and then his production methods that he uses to create his distinguished wines.
Situated on the lower slopes of the Niagara Escarpment, Tawse is a family-owned organic and biodynamic winery exploring the potential of the Niagara Escarpment as a world-class cool-climate wine region. Tawse is a state-of-the-art winery complete with a six-level, gravity-flow design, geothermal system, and a wetland bio-filter. Pender is dedicated to producing terroir-driven wines of exceptional elegance, depth and character.
Join us for this class to learn about his methods and wine making philosophy. Afterwards, we will host a short reception with wines and a selection of cheeses. We look forward to exploring the wines of Tawse with you!
About Paul Pender
Paul Pender is the Director of Viticulture and Winemaking at Tawse. He joined the Tawse team in 2005 and became the head winemaker in 2006. Under his leadership, Tawse achieved Ecocert organic and Demeter biodynamic certification and was named Canadian Winery of the Year in 2010, 2011, 2012 and 2016. He earned the title of Winemaker of the Year at the Ontario Wine Awards in 2011.
Former carpenter and graduate of Niagara College’s Winery and Viticulture program, Paul adopts a “non-interventionist as far as possible” philosophy.
He is a firm believer that the start of every great wine begins in the vineyard and he is passionate about crafting wines that express a sense of place.