Trillium and Wine: Complementary Pairings

Great wine and food pairings either emphasize the similarities or highlight the differences between the two. Dr. Raguso studies the floral scents of native plant species, including trilliums, a core collection at Mt. Cuba. Trilliums are noteworthy for not smelling like conventional flowers, with fragrances that evoke wine, cheese, fruit, and spices. He has assembled a “flight” of Mt. Cuba trilliums and several wines that complement their woodsy aroma. Explore the chemistry and ecological value of various trillium scents and take note of the pairings you like. (Ages 21 and over)
This program takes place in person at Mt. Cuba Center on Saturday, April 27, 2024.
About the Instructor:
Robert Raguso, PhD, is a professor of Chemical Ecology at Cornell University. His research interests run the spectrum of insect-plant interactions mediated by chemistry, especially the role of fragrance in pollination ecology and animal behavior. He has promoted his research by organizing symposia, short courses, and workshops world-wide.