$100 per class.  All classes include flights of wine along with savory small plates.

Undiscovered Stars from Piedmont
Saturday, March 24, 2012 | 1:00 - 4:00 PM

JOE CAMPANALE, co-owner/beverage director of West Village favorites, dell’anima, L’Artusi, and Anfora, will take us on a virtual wine tour through Piedmont where we’ll sample the region’s varietals, learning why Piedmont wines are arguably the most beloved of all Italian wines.  Compare and contrast the subtleties of Barbaresco, Barbera, Barolo, Brachetto, Dolcetto, and Gavi with this charismatic and scholarly sommelier.

Burgundies Take a Bow
Saturday, May 5, 2012 | 1:00 - 4:00 PM

Join James Beard Foundation Award recipient BERNARD SUN, beverage director of The New York Times four-starred Jean-Georges Restaurant Group, for a sampling of exquisite wines from Burgundy. One of the foremost experts on Burgundy wines, Bernard will walk you through the famous areas of Chablis, Côte de Nuits and Côte de Beaune, while discussing the differences between Village, Premier Cru, and Grand Cru wines. Long considered the benchmark region for Chardonnay and Pinot Noir, learn and taste why the wine world bestowed such a lofty designation.

Rieslings in the Limelight
Saturday, May 19, 2012  | 1:00 - 4:00 PM

JULIETTE POPE, the esteemed beverage director of Gramercy Tavern, is a multiple recipient of Wine Spectator’s Best of Award of Excellence.  Join Juliette as she presents the diversity of the Riesling varietal from bone-dry Austrian wines to fruity German dessert wines, all paired with exceptional small bites, inspired by Gramercy Tavern’s award-winning cuisine.

Waiting in the Wings: South African Wines
Saturday, June 2, 2012  | 1:00 - 4:00 PM

JIM CLARKE, a wine writer whose work has appeared in The New York Times, San Francisco Chronicle, and Forbes, is also the esteemed beverage manager of Armani Ristorante and formerly of Megu. Jim will share what he’s learned throughout his multiple visits to South Africa, exploring new blends and varietals from crisp Chenin Blancs to spicy Syrahs, paired beautifully with dishes prepared by South African chef HUGO UYS, a former partner of Paris Commune.