Cru Uncorked

Welcome to the second year of l'ecole de Cru! Master our sommelier's tricks of the trade for blind tasting, dive into the intricacies of wine production worldwide, study the classic varietals, and learn to expertly pair food and wine like a pro. Our sixth class of the year continues a three-part dive into the region of Bordeaux. A trip through the timeless chateaux, vineyards, classifications, winemaking, investing, and tasting in the legendary region awaits eager pupils. 4-6 wines, cheese and charcuterie, guided tasting and instruction, and materials galore. Hanging out with Janine for an hour and a half on a Saturday included.

Welcome to the second year of l'ecole de Cru! Master our sommelier's tricks of the trade for blind tasting, dive into the intricacies of wine production worldwide, study the classic varietals, and learn to expertly pair food and wine like a pro. Our seventh class of the year is part of a 2 fold look at Burgundy. The first class takes a look at the classification systems, what they measure, and how to find the best information on the label of a bottle from Burgundy. What makes a cru grand? Find out here. 4-6 wines, cheese and charcuterie, guided tasting and instruction, and materials galore. Hanging out with Chris for an hour and a half on a Saturday included.

Welcome to the second year of l'ecole de Cru! Master our sommelier's tricks of the trade for blind tasting, dive into the intricacies of wine production worldwide, study the classic varietals, and learn to expertly pair food and wine like a pro. Our eighth class of the year is part of a 2 fold look at Burgundy. The second class takes unwraps the region and the history of some of the most interesting producers, vineyard peculiarities, and the underlying causes of these great wines. 4-6 wines, cheese and charcuterie, guided tasting and instruction, and materials galore. Hanging out with Chris for an hour and a half on a Saturday included.