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Have you ever wondered why the server presents the cork after you order a bottle of wine at a restaurant? Have you ever wondered why wine costs are different in restaurants then retail? How do you ensure you get the wine you want in a restaurant? Yes, the wine experience in a restaurant can be confusing and frustrating. Let us remove the mystery and provide some basic advice to make the process easier and more enjoyable.
Additionally, we will lead you through the taste of wine, i.e. how accurately describe aromas, flavors, textures, dryness. Armed with this information, you can feel more confident about your restaurant wine experience. This panel discussion will include Master Sommelier Larry O’Brien, Mollie Battenhouse and Matt Citriglia and their combine 85 years of experience.
Altemasi Brut (100% Chardonnay), Trento, Italia
2017 WillaKenzie Chardonnay, Willamette Valley, Oregon
2019 Tenuta di Arceno Chianti Classico, Castelnuovo Berardenga, Toscana, Italia
Warre’s Reserve Ruby Port Warrior, Douro, Portugal