$ 75.00

*Tickets for this class have sold out. Check back for news about our spring series.*

How much do I have to spend to get “good” wine? Do I have to slurp? What does it mean when a wine is “structured”? Should I care about wine scores? How do I pair wine with food?

This five-week introductory course is designed for wine lovers interested in sharpening their palate for better tasting, expanding their wine-drinking horizons, and learning how to talk confidently about wine. No previous wine knowledge is needed, but more experienced wine enthusiasts are also welcome to join in and taste some great wine. Students receive 10% off all wines poured in class.

No-shows will not be refunded.

Class Dates: Tuesdays at 8 p.m.

January 31: Basics of Tasting: Wine and Your Senses

We’ll get into the reasons professionals taste wine the way they do, to help you hone your skills and get the most out of your glass of wine. We’ll talk about the difference between “aroma” and “bouquet,” the elements of wine structure, and more.

February 7: What is Terroir?

This French term doesn’t have a direct English translation; it’s often described as “sense of place” or, as wine columnist Matt Kramer likes to say, “somewhereness.” We’ll look at a single grape across the world to see how wine expresses elements of its home, from the climate to the neighboring farms.

February 14: Wines of Spain

Spanish wine is a go-to for wine beginners and connoisseurs alike: it’s often great value, versatile, exciting, and easy to find in stores and bars. Unfortunately, a glut of cheap Spanish wines in the last few decades has flooded the market, making the great examples a bit harder to find. We’ll look at Spain’s most interesting regions and taste wines made from some of its best grapes.

February 21: Before and After: Sparkling and Fortified Wines

I’ve said it before and I’ll say it again: You don’t drink enough sparkling wine. But you probably also don’t drink enough port or sherry. In this class we’ll explore wines that are perfect for the beginning or end of a special evening, from dry sherry aperitifs to real, traditional Lambrusco and even a little Champagne.  This class will be delicious and--I promise--not too sweet.

February 28: Wine and Food 101

Forget everything you know about pairing wine and food if the last piece of advice you heard was “red with beef, white with chicken.” Wine pairing is all about matching and complementing things like acidity, spices, savory versus sweetness, and fat, and there’s a whole world of unexpectedly amazing pairings out there for those brave enough to do some experimentation. We’ll learn the building blocks of pairing wine and food and try some examples.