Food & Beverage

Great wine and food pairings work because they either echo one another or create striking contrasts—and the same principles can be applied to the natural world. Join renowned scent ecologist Dr. Robert Raguso for a one of a kind sensory experience that blends botany, chemistry, and the art of tasting. Dr. Raguso has spent decades studying the floral scents of native plant species, including trilliums—one of Mt. Cuba’s signature collections. Unlike conventional flowers, trilliums release unexpected fragrances reminiscent of wine, cheese, fruit, and spices. Drawing on his pioneering research in chemical ecology and plant pollinator communication, Dr. Raguso has curated

Great wine and food pairings work because they either echo one another or create striking contrasts—and the same principles can be applied to the natural world. Join renowned scent ecologist Dr. Robert Raguso for a one of a kind sensory experience that blends botany, chemistry, and the art of tasting. Dr. Raguso has spent decades studying the floral scents of native plant species, including trilliums—one of Mt. Cuba’s signature collections. Unlike conventional flowers, trilliums release unexpected fragrances reminiscent of wine, cheese, fruit, and spices. Drawing on his pioneering research in chemical ecology and plant pollinator communication, Dr. Raguso has curated