Fall Food and Wine Pairing Demonstration

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 the guesswork out of pairing wine with food in this special demonstration class, so you can wow your guests at your next fall dinner party. Join us as we test the "rules" of wine and food, and come up with rules of your own in this mix-and-match of 4 wines with tastings of 3 food items. Advanced Sommelier Mary Ross will discuss ten easy guidelines guaranteed to get the most enjoyment from your 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! Generous tasting portions of each dish will be served. 

Menu:

• Baked Brie en Croute paired with Chardonnay, Raeburn, Russian River Valley, CA, 2019
• Roasted Pork Tenderloin with Two Sauces- Dried Fruit-Red Wine Reduction and Romesco Sauce- Paired with Pinot Noir, Morgan, Monterey, CA, 2018 and Riesling Spatlese, Huff, Rheinhessen, Germany, 2018
• Spiced Apple Cake with Buttermilk Glaze paired with Moscato d’Asti, Saracco, Piedmont, Italy, 2017

Learn more about Advanced Sommelier Mary Ross here. 

You must be 21 or over to attend. Please present valid ID at the time of check-in.