Sensual Food and Wine Pairing
Seats available: 0
Friday 02-15-2019
6PM - 8PM


Instructor: Mary Ross
Wine is our most sensual beverage, with colors sparkling like precious jewels, textures compared to silk and satin and flavors ranging from juicy peach to the finest dry-aged meat. Pairing wine with food can bring enjoyment to new heights, but which food? Understanding how to unite the two can be a challenge, but we're going to take all the guesswork out of the process during this special demonstration class. Join Advanced Sommelier Mary Ross to mix-and-match five wines with five food courses, to test the "rules" of wine and food and craft your own sensational wine and food experience!
Tonight's Menu: Baked Brie en Croute; Roasted Beet and Butternut Squash Salad with Almonds and Arugula; Steamed Mussels, Spicy Italian Sausage, Herbs and Tomatoes; Sautéed Beef Tenderloin, Crumbled Blue Cheese, Red Wine Reduction and Truffled Potato Puree; Apple Fritters.
Wines Enjoyed During Class Include: Domaine Manciat-Poncet, Burgundy, France; Schloss Gobelsburg, Riesling, Kamptal, Austria; Valle dell'Acate, Nero d'Avola, Sicily, Italy; Anne Pichon, Syrah Grenache "Sauvage" Ventoux, France; Saracco, Moscato d'Asti, Piedmont, Italy.
Students will enjoy generous tastings of each wine and food item being served. You must be 21 or over to attend.
1-week cancellation policy.