How to Pair Food and Wine: Fall Menu
Seats available: 2
Wednesday 11-28-2018
6PM - 8PM


Enjoying wine with food is one of our favorite pastimes, but understanding how to unite the two can be a challenge. We're going to take all the guesswork out of the process during this special demonstration class, so you can wow your guests at your next fall fête. Join us as we test the "rules" of wine and food, and come up with rules of your own in this mix-and-match tasting of 5 wines with tastings of 5 food items. Sommelier Mary Ross will discuss ten easy guidelines guaranteed to get the most enjoyment from your wine and food pairings, practice wine words and answer questions including "will any wine complement spicy food?" and "what does red wine with meat really mean?" This is a fun and delicious seminar for all lovers of good wine and food!
Tonight's Menu:
Caramelized Onion and Mushroom Tart; Kale and Shaved Brussels Sprouts Salad with Toasted Hazelnuts; Moroccan-Spiced Meatballs; Roasted Pork Tenderloin with Dried Fruit-Red Wine Reduction; Apple Fritters.
Wines Enjoyed During class Include:
Welcome Wine: Domaine Manciat-Poncet, Burgundy, France, 2016; Babich, Sauvignon Blanc, Marlborough, New Zealand, 2017; Gruet, Rose, New Mexico, US, NV; Banshee, Pinot Noir, Sonoma County, California, US, 2016; Iconic Wines, "Sidekick" Cabernet Sauvignon, California, US, 2015; Saracco, Moscato d'Asti, Piedmont, Italy, 2017.
Wines are subject to change depending on availability.
Students will enjoy generous tastings of each wine and food item being served. You must be 21 or over to attend. Please present valid ID at the time of check-in.
1-week cancellation policy.
To learn more about this class, check out Mary's blog on food and wine pairing.
Meet our sommeliers and check out our other wine classes here!