Discover the art and science of winemaking in this engaging workshop! Together we’ll explore Cincinnati’s rich winemaking history, learn about native grape varieties, and craft personalized wine recipes to ferment at home. As part of the workshop, you’ll participate in a guided tasting to sharpen your palate and gather inspiration for your creations. We’ll also introduce basic chemistry concepts related to wine, such as fermentation and balancing acidity, explained in simple, accessible terms for beginners. You'll leave with one pint of ingredients necessary for at-home fermentation.
Participants must be 21 or older. No experience is necessary. All materials will be provided, with optional supplies available for purchase afterward.
This class is part of a three-part collaboration between Slow Food Cincinnati and the Civic Garden Center: sauerkraut with Gary (10/22), wine making with Luis (12/3) and cheese making with Eduardo (1/7). The series reflects the spirit of the Slow Food movement, which began in Italy in the 1980s as a response to the spread of fast food and industrialized eating. At its heart, Slow Food is about reclaiming the joy of cooking, protecting traditional knowledge and honoring food as both nourishment and culture. By focusing on simple, foundational techniques like fermentation, cheesemaking and winemaking, these classes connect us to practices that people have carried forward for generations across the world.
In Italy, Slow Food grew out of the belief that food should be “good, clean, and fair"—good in flavor and quality, clean in production with respect for the earth and fair in supporting the people who grow and make it. This series brings that philosophy to life here in Cincinnati. Participants won't just learn recipes; they'll learn to slow down, work with their hands, use seasonal and local ingredients and reduce waste—all of which strengthen our local food system and keep traditions alive.
The CGC and Slow Food Cincinnati share a natural symbiosis. The CGC's focus on sustainability, composting and education pairs seamlessly with Slow Food’s mission to preserve food culture and build community through shared learning. This partnership demonstrates how environmental stewardship and food heritage are deeply interconnected. From Gary’s practice of fermentation to Eduardo’s focus on dairy traditions to Luis’s celebration of wine chemistry, each class highlights the cycle of growth, transformation and renewal. Together, they offer a living example of how global principles from Italy can take root locally, helping our community connect the soil, the kitchen and the shared table.
MEET YOUR INSTRUCTOR: Luis Aguilar-Dwyer, originally from Houston, Texas, combines a background in Environmental Biology with hands-on winemaking experience gained at a Cincinnati winery. Now a staff member at the CGC, Luis connects his love of plants, wine chemistry and community education through teaching. This season, he will lead a workshop on homemade winemaking, showing how fermentation can be both approachable and rewarding. By blending science and tradition, Luis reflects the values of the Slow Food movement, inviting participants to slow down, learn by doing and celebrate food and drink that are good, clean and fair.
COST: This class is part of our three-part Slow Food Cincinnati Series.
From September 3 to September 30: Get all three workshops for $125 (a $25 savings)!
Starting on October 1: Discounted series pricing will no longer be available, and any remaining places in each class will be available for purchase individually at $50 each.