Trillium and Wine: Complementary Pairings

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 a “flight” of Mt. Cuba trilliums paired with wines that complement their earthy, woodsy aromas. In this immersive class, explore the chemistry behind trillium scents, their ecological significance, and the surprising ways they align with the flavor profiles of selected wines. As you taste and compare, take note of the pairings that resonate with you—each one revealing a deeper connection between plants, pollinators, and the sensory world we share. Experience a rare opportunity to learn from a leading expert whose work has transformed our understanding of floral scent and biodiversity, and enjoy an unforgettable journey through the fragrances and flavors of spring. (Ages 21 and over) This program takes place in-person at Mt. Cuba Center Saturday, April 25, 2026. 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. REGISTER NOW: General Public Individual+ & Dual+ Members Supporter, Advocate & Conservator Members