PAST WINE POETICS

Our past events were filled with joy and community!

Wine Poetic

JAPAN X MATSUO BASHŌ

“Just as the four seasons push and move forward, things renew themselves. Everything is like that.”
— Matsuo Bashō

Poems

SAKE TASTING

Sake #1: Niizawa Shuzo Hakurakusei, “The Connoisseur” Junmai Ginjo

  • Region: Miyagi Prefecture, Tohoku Region

  • Rice: Kura no Hana (developed in the 1980s, recognized officially in 1997)

  • Milling Rate: 55%

  • Brewery Story: After rescuing the family brewery from financial crisis, Iwao Niizawa pioneered the Hakurakusei series, crafting sake as a food-friendly libation. The brewery is renowned for its cutting-edge milling techniques, producing sake with grains polished down to as little as 7% of their original size. Under the leadership of Nanami Watanabe, Japan’s youngest female Toji brewmaster, Hakurakusei continues to garner acclaim for its innovation and precision.

Sake #2: Moriki Tae no Hana Arabashiri Kimoto Muroka Nama Junmai Genshu

  • Region: Mie Prefecture

  • Rice: Yamadanishiki

  • Milling Rate: 90%

  • Brewery Story: Moriki Shuzo, a family-operated brewery, is led by Rumiko Moriki, Japan's first female Toji brewmaster. The brewery grows its rice organically and employs labor-intensive methods, reflecting an artisanal commitment to elegance and boldness. The sake’s deep ties to Mie’s ancient, forested lands make it a profound expression of place.

Sake #3: Kurosawa Shuzo Junmai Nigorizake

  • Region: Nagano Prefecture

  • Rice: Locally sourced Nagano “rice”

  • Milling Rate: 70%

  • Brewery Story: Founded in 1858, Kurosawa Shuzo has been family-run for over 150 years. It specializes in the kimoto method, a traditional brewing process that delivers robust flavors with sharp acidity. Popularized in the U.S. through Jun Tanaka’s vision, Kurosawa sake remains a staple for its authenticity, quality, and accessible pricing.

ABOUT THE INSTRUCTORS

Haden Riles is a Brooklyn-based poet and sommelier. Born in Orlando, he spent twelve years in Minneapolis after earning a Bachelor of Arts in English Literature and Cultural Studies from the University of Minnesota. His poetry navigates the uncertain spaces between personal identity and the turbulent external world. He has been published by The Merrimack Review and The Tower. You can find him searching for a shared understanding of what it simply means to be, or on Instagram at @hadenjamesr

Darby Mae Wagner is a writer, creative producer, design enthusiast and rogue sommelière. She’s worked in and out of natural wine and hospitality for the last 5-10 years, running the wine club and assistant buying at Vinyl Wine, somming at Bar Bête, and bartending at Heaven and Earth, among others. She's also done harvests in Oregon at Cooper Mountain Vineyards and in Germany with the Brand Brothers. In 2021, she founded GNOSES, an epicurean experiment turned multidisciplinary creative studio. Darby currently assists Kiki Goti, a NY-based designer and architect, and co-produces a monthly wine and poetry workshop she co-founded with The Poetry Society of New York called Wine Poetic.


Wine Poetic

Czechia x Václav Havel

The Little Owl Who Brayed

Wisdom’s little owl brayed:
“How beautiful is rot’s decay.”
A pine grove bleated low:
“Come on, easy does it now.”

A serpent hissed: “I love graveyard’s bliss.”
A flower extolled:
“Where ambitions pit your soul?”

Pines gushed: “Wise up.”
Flower hissed: “Let it stink.”

“You should never, it’s true,”
calls motherland insistent,
“in twilight’s advancing gloom
be the least resistant.”

Pines shot: “Reason rots.”
Flower shrieked: “Beauty reeks.”

Serpent hooted: “The graveyard
is paradise, so tranquil and muted.”

You should never, I cry,
in our nation’s interest
beneath twilight’s grimace
ever have to resist.
Dig in. Resist. Persist…

— Václav Havel 1977 (translated by D. Celone, with Liba Hladik and Paul Wilson

ANTICODES

ANTICODES II


Wine Poetic

New York x Frank O’Hara

Fernet Pianta is a love letter to both my grandfather, Peter Pianta, as well as all the line cooks I ever worked with. Pete would make tinctures for my grandmother when she needed some digestive aid and my line cook buddies, well, we needed relief after a long night of service. We blend 21 ingredients including saffron, myrrh, aloe ferox, peppermint, and gentian root in non-GMO neutral grain spirit for two weeks. We add water and filter, then add sugar and organic peppermint oil and bottle. This fernet has far less sugar than the bigger brands and is naturally colored with roasted chicory root. Enjoy neat or in a Toronto cocktail.
— “Fernet Pianta” from FACCIA BRUTTO”

Poems

Writing Prompts

Wines


Wine Poetic
Jeanine Leane x Australia

“We pay our deepest respect to Peramangk and Kaurna people, the traditional custodians of the land where we farm, work and live. We acknowledge First Nation people’s ongoing spiritual connections, land care and cultural history that has existed here for many thousands of years, and still does to this day. We offer our respect to elders past and present. Always was, always will be Aboriginal land.”
— Juama

Poems

Writing Prompts

Wines

Australian Institute of Aboriginal and Torres Strait Islander Studies Map of Indigenous Australia

Wiradjuri Country


Wine Poetic

Scandinavia x Viking Skalds

Excerpts

Writing Prompts

WINE TASTING

flavor, texture, emotion

B.A.S.T.A. speaks to a wine’s flavor and texture:

BODY: combination of sweetness, acidity, tannin, alcohol / weight of wine in mouth; light/med/full

ACIDITY: tartness/sourness of a wine, the mouthwatering effect, contributes to freshness & balance; tart, zesty, puckery, soft, round, supple, plush, etc.

SWEETNESS : residual sugar / bone dry → dry → off-dry → semi-sweet → sweet → syrupy/cloying

TANNIN: naturally occurring compounds in grapes, skins, stems that produce an astringent ‘mouth drying’ effect (opposite of acidity); contribute to a wine’s structure and aging potential; smooth, soft, rough, dry, etc.

ALCOHOL: product of fermentation; high abv: fuller, richer & low abv: lighter, more delicate

Different types/names of mead include:

Metheglin: a mead that adds in spices to the ingredient list of the “traditional” mead. 

Melomel: a mead that uses fruit as an ingredient to provide additional fermentable sugars to the “traditional” mead, e.g.. Night Eyes! 

Pyment: a special case of melomel, it uses grapes as the fruit addition. 

Cyser: another special case of melomel, it uses apples as the fruit addition. 

Braggot: uses malted grain (typically barley, but also hops) to provide additional fermentable sugars to the “traditional” mead.”

Rhodomel: a very old style laced with roses

Meads


Wine poetic

California x Paul Monette

May it fuel the fire of those on the front lines who mean to prevail, and of their friends who stand in the fire with them. We will not be bowed down or erased by this. I learned too well what it means to be a people, learned in the joy of my best friend what all the meaningless pain and horror cannot take away— all there is is love. Pity us not.
— Paul Monette in the Preface to Love Alone

POETRY: FROM LOVE ALONE: EIGHTEEN ELEGIES FOR ROG

These elegies were written during the five months after he died, one right after the other, with hardly a half day’s pause in between. writing them quite literally kept me alive, for the only time I wasn’t wailing and trembling was when I was hammering at these poems. I have let them stand as raw as they came. But because several friends have wished for a few commas or a stanza break here and there, I feel I should make a comment on their form. I don’t mean them to be impregnable, though I admit I want them to allow no escape, like a hospital room, or indeed a mortal illness.
— Paul Monette in the Preface to Love Alone

Poems

Prompts

WINE TASTING

flavor, texture, emotion

BODY : combination of sweetness, acidity, tannin, alcohol / weight of wine in mouth; light/med/full

ACIDITY: tartness/sourness of a wine, the mouthwatering effect, contributes to freshness & balance; tart, zesty, puckery, soft, round, supple, plush, etc.

SWEETNESS : residual sugar / bone dry → dry → off-dry → semi-sweet → sweet → syrupy/cloying

TANNIN: naturally occurring compounds in grapes, skins, stems that produce an astringent ‘mouth drying’ effect (opposite of acidity); contribute to a wine’s structure and aging potential; smooth, soft, rough, dry, etc.

ALCOHOL: product of fermentation; high abv: fuller, richer & low abv: lighter, more delicate

a) Fruit: ripe/unripe, candied, baked, jammy, pithy, zesty, e.g. gummies vs. unripe forest fruit

b) Minerality: who takes vitamins? Which ones? - ask to describe areas in nature, e.g. rivers, volcanoes

c) Flowers & herbs: dried/dying/fresh - what are common flowers in springtime? What types of terrain in nature tend to grow flowers and herbs? 

d) Sweetness vs fruitiness: is a question of actual residual sugar vs. intensity of fruit

e) Flaws: 1) brettanomyces (medicinal to farmyard-type aromas), 2) volatile acidity (vinegar-y flavor bc of acetic acid), 3) oxidation (too much exposure to oxygen, flat or stale fruit), 4) cork taint (musty, damp cardboard), and 5) sulfur compounds (rotten egg, burnt rubber)

Wines

About AHF

The Los Angeles-based AIDS Healthcare Foundation (AHF) is a global nonprofit organization providing high-quality HIV care and services to those in need. We generate new, innovative ways of treating and addressing barriers to care for our clients through a network of pharmacies, thrift stores, health and wellness centers, affordable housing locations, and food-service programs.

Founded in 1987, AHF began as a network of hospices committed to "fighting for the living and caring for the dying.” Since then, AHF has expanded, turning hospices into healthcare centers, and building a new paradigm for HIV care both in the United States and around the world. 

Under the leadership of President and co-founder Michael Weinstein, AHF has grown from a group of friends dedicated to creating dignified hospice care to the largest AIDS organization in the world. President Michael Weinstein has been at the forefront of creating cutting-edge healthcare and advocacy programs and continues to drive the organization forward with the aim of saving more lives around the world.