2 Nights, 2 Parts, The First is Sunday November 7 @ 6pm
You are invited to sit in with my staff as I teach them the fundamentals of wine. This will happen over two nights, the first next weekend and the second likely in January given all of our obligations through the holidays.
You can expect winemakers from around the world, using fancy descriptions with anecdotal charm as they describe their wine regions and the cultures that drive them… but this IS NOT that class.
This is a class with as few fancy or scientific words as possible meant to demystify wine, convey the differences of winemaking around the world, understanding the predictable developmental path of American wine drinkers’ tastes, etc., all with the ultimate goal of helping a guest choose thrilling wines from a list the server may have never tried to pair to guests’ meals.
Explained in 30 seconds:
Fermentation, Still Wine vs. Sparkling Wine
Picture a bunch of miscreant yeast partying in a hot tub filled with grape juice. The lazy yeast drink the sugary juice but refuse to get out of the tub before peeing (alcohol) into it and farting (carbon dioxide) bubbles. At some point, the yeast start thinking, “dude, there’s more pee in this juice than sugar,” so they stop drinking it and pass out (fermentation stops). Now… if you had poured some of that party into a bottle and jammed a cork into it just as the party was getting started, the yeast would be partying in your bottle so your bottle would be filled with bubbles (creating Champagne). If you waited to drain that grape juice hot tub into bottles until the morning after all the yeast passed out, you’d have a bottle of regular (still) wine.
As demonstrated above, this is not a class where we are concerned with propriety.
My servers will be sitting in class drinking wine with you and cannot legally help you. This class will be facilitated by kids old enough to legally handle bottles of wine but too young to drink it… who have never served a day in their life.
For this particular class, there will be limited, very basic food put out primarily for tasting / pairing / palate cleansing reasons. You will leave still hungry if you don’t eat beforehand.
The price of this class will be $50-60/pp (per night) to cover the cost of wine, labor, and service/cleanup.
We will host this in the bar area. Because of covid, I won’t combine unfamiliar guests at tables. We’ll need you to come in 2s and 4s (and we do have one 6-12 top) and reserve tables as such. Guest RSVPs will be limited to the tables available.
If all of that sounds agreeable, RSVP by simply replying to this email with your reservation. They will be handled on a first-come basis.