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Tonight at 5:30 p.m., Frasca Food & Wine, 1738 Pearl Street in Boulder, welcomes Abe Schoener, a former Greek philosophy professor-turned-esoteric-winemaker who’s shocked more than his share of snobby critics with his wacky wine trials and errors. One of those includes fermenting his red wines at temperatures as high as 100 degrees, which renders them undrinkable.
The unconventional (some would say radical) Schoener operates the Scholium Project, a winery in Tenbrink, California, just east of Napa Valley that, according to Schoner’s website, “signifies a modest project, not a preeminent one, undertaken for the sake of learning, understanding – hence a commentary, an essay, a study.” You can ask him all about his “Project” during Lachlan MacKinnon-Patterson’s four-course dinner, which will be paired with wines (the really great, drinkable ones) from Schoener’s experimental winery. To secure your spot, call 303-442-6966.
