Looking forward to the week ahead in San Francisco- December 10th 2018

Friends of Flatiron,

With all the ugly sweaters and Santa-ware around it’s obvious that the parties are everywhere this year. Here too! Check out what we’re pouring in the store and featuring in our newsletter this week to get your party to the next level:

In-Store Tastings:

Tuesday 12/11, Meet the Winemaker: Chris Cottrell from Bedrock Winery at 5pm: From humble beginnings in a converted chicken coop, Bedrock Winery has risen in the ranks of new Californian wineries, celebrating and rehabilitating old vineyards and proselytizing Californian terroir via noninterventionalist winemaking. Join us for a fun and informative tasting with winemaker Chris Cottrell and taste an assortment of their wines. $10/tasting

Thursday 12/13, Tasting with Champagne Billecart-Salmon at 5pm:  When perusing a restaurant’s wine list, seeing Billecart-Salmon listed in their Champagne section is usually a solid indicator that Somm knows what they are doing. Always one of favorite houses, Billecart-Salmon is class incarnate. Taste with us a lineup of Champagnes that will not disappoint and stock up for the New Year and beyond! $10/tasting

Friday 12/14, Tasting with Champagne Dom Perignon and Champagne Ruinart at 5pm: Two legends that need little introduction come together in a single night of Champagne tasting! Come taste the 2006 vintage of the one and only Dom Perignon as well as Ruinart’s 2006 vintage along with their non-vintage Brut and Rose. $20/tasting

In our weekly newsletter we’ll be featuring two vintages Roagna Rosso, 2012 and 2013, which showcases delicious Nebbiolo from a classic producers. We will also be offering the 2017 vintage of Keller Riesling “Von der Fels” as well as wines from the fun and funky Californian producer Las Jaras. In addition to our weekly newsletter, we are also featuring an offer on the 2016 releases from Michel Lafarge and a not-to-be-missed special holiday spirits newsletter featuring a number of Flatiron single cask bourbon selections, rums from mythical rum-bottler Velier and, of course, a collection of rare whiskies you’ve all been waiting for (Pappy, Weller, Suntory and more!).


Your Friends at Flatiron Wines SF

Don’t want to miss az beat? Sign-up for our newsletter already!  As loyal subscribers already know, the newsletter is not only the best place to get first crack at your favorite, hard-to-find wines at special discounts but it’s also where we go in great depth about the producers, vintages, regions and trends in the world of fine wine.

We send it once a week on Wednesday, unless, you elect to receive more. You can do so by using the form below or, here, if our site’s sophisticated technology isn’t functioning as described. 😉

What to Drink This Weekend, San Francisco – Volume 2, Issue No. 4

Dear Friends of Flatiron,

I’ve had umami on my mind lately. It started when people began asking for pairings with cracked dungeness crab, a naturally rich source of umami.  The question seemed easy to most. And, it is, if what you’re going for is a nice contrast between the savory ocean-flavored quality of the crab with the bracingly mineral and citrus notes of a vermentino or albariño. But a great symbiotic pairing, one that meets those rich, brothy flavors beat for beat, is less obvious.  

Having now had a chance to reflect upon this more, if what you want is one of the best symbiotic umami pairings, you really need a wine that’s spent some time under a veil of top fermenting yeast commonly called flor

Umami Wines on a Window Sill

Usually found as part of the winemaking process of biologically-aged sherries or sous voile white wines from the Jura like Domaine de Montbourgeau’s l’Etoile Cuvée Espécial, flor is starting to be added to the stylistic palate of many avant-garde producers both here and abroad.  By utilizing this indigenous and spontaneously occurring collection of microorganisms winemakers are able to not just capture the essence of fruit and flowers, but also those deeper notes of salt, nuts, dried herbs, and even varnished wood. 

What resonates between these flavors and that of seafood is a combination of heightening some flavors and canceling out others. The sharp angles and salty quality of the food and wine are neutralized while the sweetness and somewhat bitter quality inherent in both are heightened.

These are the flavor experiences I love in pairing the Fino from Bodegas Rey Fernando de Castilla, a perfectly balanced example of traditional biologically-aged sherry, with foods like shellfish and strongly flavored fin fish such as mackerel. The air around the bodega in Jerez smells like flor and salty ocean breeze, a quality reflected in all wines from this port city.  When paired with crab, oysters or sea urchin the flavors seem to open up completely leaving behind briny flavors and revealing a rich creamy sea-sweetness and earthy notes of the deep sea. Next time you go out to sushi take a bottle of sherry with you and get ready for a whole new experience.

Fernando de Castilla Fino

Of course flor aged wines aren’t the only wines that symbiotically pair with foods rich in umami. There are many different styles that work with savory flavors, not just clean up after them. But let’s take this one bite at a time and enjoy discovering what’s behind the veil of pairing seafood with wines aged under it.


Looking forward to the week ahead in San Francisco – December 3rd 2018

Friends of Flatiron,

Happy December! The chill is on and the celebrations are well underway everywhere you look especially if you happen to be stopping by and visiting us this week! Here’s what fun festivities and special newsletter deals we’ve got for you this week:

In-Store Tastings:

Tuesday 12/4, Meet the Winemaker: Sean Thackrey at 5pm: For all you natty wine lovers, this is a tasting you won’t want to miss. Sean Thackrey is as OG as you can get in the natural wine movement in California. Since 1980 he has been shaping the Bay Area wine and food scene by making noninterventionist wines from tiny parcels of unique and organic grapes. He doesn’t stop at vinifying without additives or commercial yeasts, but goes beyond by employing ancient techniques or experimental methods based on ideas from antiquity.  $5/tasting

Wednesday 12/5, Tasting with Tenuta San Guido- Sassicaia at 5pm: This is truly a special opportunity to taste this year’s #1 wine from Wine Spectators Top 100 and more! Taste an astounding lineup of 6 wines from the seminal Super Tuscan producer, Tenuta San Guido, from both their Tuscan and Sardinian estates. From Tenuta San Guido we will be pouring Sassicaia 2015 (#1 of Wine Spectator Top 100 2018), Gudialberto 2016, Le Difese 2016. From Agricola Punica, located in Barrua, Sardinia, we’ll be pouring two reds, Barrua 2014 and Montessu 2016 as well as a truly special white made of Vermentino, the Samas 2016. $20/tasting

Thursday 12/6, Tasting with Champagne Henriot at 5pm: For over 210 years the Henriot family has symbolized the innovative approach and high standards of a champagne house that has remained independent. Henriot is a Chardonnay dominant Champagne house, producing some of the finest blancs that are precise, elegant and luminous. The Henriot family nurtures a special affinity for these wines grown on soils where the chalk is purest and which gives the wines an intriguing and iodine minerality. These terroirs also convey the promise for outstanding longevity. Come and join us for a tasting of a selection of their truly expressive champagnes. $10/tasting

Friday 12/7, Aliane Wines Portfolio Tasting at 5pm: Founded in 2006, Aliane Wines has built a reputation for discovering and representing a thoughtful selection of some of the best independent vintners and family-owned, premium estates in France. We will be pouring a whole assortment of wines from their portfolio from Burgundy, the Rhone, and Champagne. $10/tasting

In our weekly newsletter we’ll have two Burgundy offerings: the fabulous Fixins from Domaine Berthaut,and the much awaited 2017 Chablis release from Patrick Piuze. Additionally we will also be offering a selection of wines from the unparalleled Peay Vineyards out of the Sonoma Coast.


Your Friends at Flatiron Wines SF

Don’t want to miss az beat? Sign-up for our newsletter already!  As loyal subscribers already know, the newsletter is not only the best place to get first crack at your favorite, hard-to-find wines at special discounts but it’s also where we go in great depth about the producers, vintages, regions and trends in the world of fine wine.

We send it once a week on Wednesday, unless, you elect to receive more. You can do so by using the form below or, here, if our site’s sophisticated technology isn’t functioning as described. 😉

What to Drink This Weekend, San Francisco – Volume 2, Issue No. 3

Dear Friends of Flatiron,

Every time I move I make meatballs. It’s just something I have to do. Maybe it’s an aromatherapy thing, like homey-fumigating. My Mom taught me to make them when I was kid. The changing smells while I cook remind me of the stories my Mom would tell me about how her Dad would have her try pieces of the raw meat mixture before cooking to see if it needed anything. A little gross, but I sort of get it also.

But that got me thinking: what types of wines would work with such a unpretentious, yet emotionally charged type of home cooking? It needs to be something enjoyable on its own. Something affordable and not overly demanding of your attention. Something that works symbiotically with each of the ingredients and the “whole” so the entire experience is unified.

For my nostalgic meal of “Balls and Sauce”, as I’ve come to call it, our Italian wine specialist, Flori, recommended I grab a bottle of Dolcetto d’Alba. We just got in a bunch of Cascina delle Rose’s fantastic 2016 Dolcetto d’Alba “A Elizabeth”. Cascina delle Rose is a B&B as well as a winery and Flori has been lucky enough to stay numerous times. The wine tastes as I imagine the place smells. A mixture of dried and fresh roses along with piney herbs and juicy Morello cherries. A perfect companion to the dense savoriness of the homemade marinara and meatballs.

Cascina delle Rose Dolcetto d'Alba

But, as so often happens when I make my own childhood comfort foods, my wife starts feeling nostalgic as well and wants her turn in the kitchen. She’s half Taiwanese and what gets her feeling settled is a savory pile of soy-glazed and ginger-packed Sanbeiji, or “3-Cup Chicken”* as we more typically call it.

She always laughs telling me how her non-Taiwanese mom would frantically follow her grandmother around the kitchen, scribbling notes as fast as she could and pelting the old lady with questions she would never answer let alone even acknowledge. Like my “Balls and Sauce”, Grandma’s “3-Cup Chicken” is more of process that needs to be physically and sensually trained into muscle memory, not a recipe that can be written down. The amount of garlic and ginger is never the same simply because of the natural variation of the ingredients themselves as is the timing of when to add the other ingredients. It needs to be smelled, tasted and intuited to be perfected.

Michel Såvel (Herve Souhaut) Les Marecos Blanc 2016 and recipe for Three Cup Chicken

Usually a beer is our default for Chinese food, but I was feeling like trying a beverage pairing that would heighten the flavors more. When I pair with Asian foods I usually look to Southern Rhone whites. For me, the exotic spiciness of ginger and the umami-rich notes from soy work especially well with the floral richness of Marsanne, Roussane and Viognier. I chose Herve Souhaut’s delicious side-project white Michel Savel Les Marecos Blanc 2016, a Roussane/Marsanne blend from Collines Rhodaniennes. I was introduced to Herve’s wines by his daughter, Ludevine, who worked at Flatiron a few years ago. Juicy flavors of honeydew and pear offset the saltiness and ginger of the chicken dish, much like how melon and prosciutto team up to make a legendary duo.

Happy, warm and full we’ve finally been able to make our apartment feel like our new home. With familiar smells and great bottles of wine to match, we both feel like our roots are sinking deeper than they’ve been able to in a long time. Cooking up a pot of comfort, whatever that may be, is arguably the most essential part of unpacking.


* As I mentioned, both dishes are really not about following recipes to the letter, but rather getting the “feel” for them. That being said, I took the liberty of providing links to recipes that are similar to my own for both “Balls and Sauce” as well as “3-Cup Chicken” in case you need a place to start. Enjoy!

Looking forward to the week ahead in San Francisco – November 26th 2018

Friends of Flatiron,

We hope all of you had a fantastic Thanksgiving! Hopefully you didn’t indulge too much  as we have a full calendar of tastings and exciting offers in store.

In-Store Tastings:

Tuesday 11/27, Barolo Masterclass:  Do you want to learn about the difference between single clones of Nebbiolo or what sets the villages of Barolo apart from each other? If the answer is yes then our Barolo Masterclass is for you. We will be tasting through Barolo from a wide range of producers, villages, and crus to gain a deeper understanding of the region and will ultimately help you to choose the perfect Barolo for every occasion. This will be a sit-down, seminar-style tasting guided by our own Italian wine expert Floribeth Kennedy, who has been traveling to Piemonte and the villages of Barolo for over 2 decades. $79 a seat SOLD OUT!

Tuesday 11/27, Tasting with Paradigm Winery at 5pm: This is a great opportunity to taste a classic Oakville producer. Paradigm has been making wine since 1991 but the owners, Ren and Marilyn Harris, have owned the vineyards since 1976. A great winery to purchase a bottle or two from for those on your “nice” list. $10/tasting

Wednesday 11/28, Tasting with Charles de Cazanove Champagne at 5pm: The Charles de Cazanove brand, one of the oldest in Avize, has learned to combine tradition, modernity and dynamism through two centuries of dedication to Champagne. They also provide an outstanding value in a region that can sometimes be lacking in that category. We’ll be featuring the entire line of Cazanove Champagnes for you to try.  $10/tasting

Thursday 11/29, Tasting with Maison Veuve Clicquot Champagne at 5pm: We all know and love this global standard-barer of Champagne. Fitting for the brand that invented the riddling rack, the technology that made producing large quantities of great Champagne possible. Join us for a tasting of Veuve Clicquot’s “Yellow Label” Brut, Brut Rose and 2008 Brut Vintage Rose as well as the house’s Tete de Cuvee.  $10/tasting

Friday 11/30, Grower Champagne Extravaganza!During La Fete du Champagne this year, we were struck by how educational (and fun!) it was to taste so many incredible wines side-by-side. While our event is on a slightly smaller scale, it is certainly more manageable. We will be tasting over 50 champagnes from different producers across a variety of appellations. By the end hopefully you will have a sense of how complex and unique each champagne can be! This will be a walk around tasting in the shop both upstairs and downstairs.

The event is $45 per ticket which can be purchased by clicking the linked event name above. Space is limited so get your ticket before it’s too late!

In our weekly newsletter we’ll be featuring the wonderful Morgon “Les Charms Eponym'” from Jean Foillard, a unique Chardonnay from Languedoc made by Burgundian winemaker Thomas Pico, and a collection of wines made by young winemaker Chad Hinds from his label Methode Sauvage.

Cheers and happy holidays!

Your Friends at Flatiron Wines SF

Don’t want to miss beat? Sign-up for our newsletter already!  As loyal subscribers already know, the newsletter is not only the best place to get first crack at your favorite, hard-to-find wines at special discounts but it’s also where we go in great depth about the producers, vintages, regions and trends in the world of fine wine.

We send it once a week on Wednesday, unless, you elect to receive more. You can do so by using the form below or, here, if our site’s sophisticated technology isn’t functioning as described. 😉

Grower Champagne 101: Class is in Session!

Champagne is rediscovering itself through the eyes of the farmer, but what does that mean?

Traditionally, small farmers didn’t make their own wine. Instead, these grapes were sold to  houses, who would blend grapes from across the region to create a “house style”. Very often many excellent wines were made, but very few had any traditional sense of terroir.

With help from passionate Importers, and a cultural shift towards authentic experiences, the region has been transformed. Now, thousands of growers keep grapes for themselves and make their own unique expressions of terroir. Because holdings are often tiny it is now possible to experience site specific wines, of extraordinary clarity.

Make this discovery for yourself on Saturday, December 1, as Mike Carleton, co-owner of Transatlantic Bubbles leads a class featuring some of his favorite producers from the Grower Champagne movement.

In this spotlight on terroir, Mike will highlight the differences between growersand houses by examining the sub-regions where their grapes are grown.Popping open some truly great bottles, Mike will take us beneath the surface of Champagne’s bubbly façadeshowcasing the terroir below.

Flatiron Wines Presents

Grower Champagne 101
Take a virtual walk through the vineyards of Champagne through the bubbles in your glass.

Time: Saturday, December 1st @ 6pm
Location: A+I Architecture – 16 W 22nd St. 
Instructor: Mike Carleton, co-owner, Transatlantic Bubbles
Cost: $120 per person
Bonus: All featured wines are 15% off for attendees!

The Aube, Cote de Blancs, Montagne de Reims, and Valley Marne are all sub appellations of Champagne, distinctly different in their exposures, soils, and microclimates. They each show characteristics which can be found in the wines made there. Individual producers in each of these villages express themselves differently through their wines, but usually the wines remain faithful to their terroir.

Featured Wines:
Robert Barbichon, Champagne Blanc de Noir, NV
Corbon, Champagne Brut Blanc de Blancs Grand Cru “Avize”, 1996
Marguet, Champagne Bouzy, 2013
Alexandre Filaine, Champagne Brut “Speciale Damery”, NV

Plus … a secret special bonus wine!


Click HERE to sign up online, or email sydney.snyder@flatiron-wines.com to reserve your seat today!

What to Drink This Weekend, San Francisco – Volume 2, Issue No. 2

Bee's Knees Cocktail

The Bee’s Knees

Dear Friends of Flatiron,

Moving here has made me realize there are a few things I need to “relearn”. For one, walking home from work at the end of the day – harder than walking to work. Another is what to “seasonally drink”. I’ve taken for granted the thirsts for Barolos like Oddero the typical seasonal change of the Northeast and Midwest inspires in me. So this weekend I plan to explore my re-worked seasonally appropriate wines for this very Californian autumn I’ve been enjoying.

Given that I’m less inclined to breaking out the ugly hanukkah sweater and making spiced wine than I am to making some carnitas and relishing that there’s still Rubentis Rosé from Ameztoi still in my fridge, we’re going to start there. Carnitas and Txakoli. Carnitas, I won’t even try to espouse any deep knowledge on. All I can tell you is the recipe I’m sharing with you is making my house smell legit. The rosé, however, I will profess to have some meaningful experience with outside of drinking vast quantities of it. The Basque grape Hondarribi Beltza is amazingly diverse and is a forbearer of Cab Franc. I’ve visited the stunning vineyards of prephylloxera plantings growing on the steep seaside hills in Northeastern Spain. It, along with its light-skinned companion Hondarribi Zuri, are made in to a light pink quartz-hued wine.  If you haven’t had it before it’s like salty watermelon juice; refreshing and tangy with some fizz to cleanse the palate. There couldn’t be a better grown-up soda for your taco.

My taste in cocktails is similarly being seasonally effected. I’d be well into my Manhattan and variation-there-of lifestyle by now (of course I wouldn’t turn one down at the moment if one were to be offered to me either) but without that nip in the air it just doesn’t seem as true to my state of mind. Instead I’ve been drinking “sunnier” things, one of my favorites being a Bee’s Knees. Saveur recommends Beefeater in theirs but I really like Jensen Bermondsey London Dry (or another artisan example with similar intrigue). I’m lucky enough to have a lemon tree in my backyard and huge jar of honey from Colorado we picked up on our drive west. Gin, honey and lemons. It really couldn’t be simpler or more delicious. After walking up my own personal Everest to get home everyday I know I’ll be crushing one or two of those.

But with red wines, it’s less straightforward. I typically like Beaujolais in the fall. Same is true out here in San Francisco. From what I gather from most of the customers I’ve met so far, we’re all in the same boat. But with all the amazing Latin American food and culture about, I’ve been finding myself exploring a different grape: País. País, also known as Mission or Listán Prieto, was brought here by the missionaries from Spain during their invasion of Mesoamerica to Chile. Once planted the vines persisted and continue to this day. Vines older than 600 YEARS!!!! What’s even crazier is that delicious examples of wine made from these ancient vines can be had for under $30! With a little more spice than Gamay and less greenery that Cab Franc, a lightly chilled bottle of País is the way to go for some garlicky rotisserie chicken.

Now I’ve got to get back to finishing off my carnitas and prepping some Pico. Have a fantastic weekend!


What to Drink This Weekend, San Francisco – Volume 2, Issue No. 1

Dear Friends of Flatiron,

It’s my great honor to be asked to take over writing Flatiron’s most exciting weekly column “What to Drink This Weekend”. You see, my wife and I just moved here and, though I’ve worked for Flatiron Wines in NYC for years, my new San Fran community of coworkers and customers are introducing me to a ton of Bay Area delights. Just last week I was munching on salumi with a butcher friend from The Fatted Calf, learning about how they make their goods in small batches by hand while drinking a great bottle of Cab Franc from Smith Story. Everyday I seem to meet someone new or discover some amazing place that revolutionizes my preconceived notions of just how good you all have it out here on the West Coast.

Right now it’s all about apples. Growing up in New York I’m familiar with a pretty broad spectrum of Malus pumila and have tasted my fair share of ciders. But aside from the occasional stellar pie, I wasn’t all that crazy about the fruit or the beverage for that matter. But the other day, while at my other job which brings me in close contact with the freshest-of-the-fresh farm direct fruit, I bit into a particularly vinous Arkansas Black apple from Oz Farm. I was struck by how adult the flavors were. This wasn’t some candy-sweet creation from the labs of a Franken-farmer. This was a serious piece of heirloom fruit that had been on the tree just hours before. The beginnings of a weekend meal started to materialize in my brain.

After sharing my pomme-piphany with a fellow Flatiron staffer they recommended I snag a bottle of “Trois Pepin” from Cidrerie du Vulcain. Bam! Another misconception shattered. Cider can be serious! Apples, pears and quinces are fermented dry by Jacques Perritaz in Fribourg Switzerland and blended together to make one of the best non-wine bubblies money can buy. The flavors dance between floral, fruit and mineral with a mousse that somehow conveys texture of a firm apple. Grainy, yet crunchy, with a ethereal honeyed note cut by pleasingly sharp orchard fruit acidity. What a way to start a meal!

Fruit is great, but I’m really all about the meat. Our first meal in SF was at Zuni Cafe and that Roast Chicken with Bread Salad was the stuff of dreams for me for more than a month. But when the weather starts to cool off, as it has been, my tastes start to crave something richer, fattier, more porcine. While foraging for provisions I discovered perfectly prepped and pre-vac-packed whole pork tenderloin wrapped in bacon and topped with sage at Bi-Rite Divisadero. This was going to be spot on with the bottle of G.B Burlotto Verduno Pelaverga that Flori, our Italian wine expert, recommended earlier. The wine is a riot of violets, roses, strawberries, wild herbs and freshly rained on gravel. Just the thing to cut through the fat and lift the sweetness of the meat. I plan on pan searing it and finishing it in the oven and serving it alongside some roasted apples and fennel.

As I settle into my new home in this wonderful city I can’t help but feel how truly fortunate I am to be here. Despite all that’s going on in the world, I feel like I’ve landed in a place where everyone encourages each other to live their best. Right now, my homage to that triumph that is San Francisco is this dish and these wines I’ve shared with you in words today. I look forward to sharing more with you as well as learning and discovering all the special things that make this place great. I’ll be sure to let you know how this weekend’s pairing turns out and look forward to hearing from you what inspires you right now in this great city of ours!

10/30! 6pm! Meet the Winemaker: Beaujolais’ Yohan Lardy in NYC


We are very pleased to have Yohan Lardy in the shop this Tuesday, 10/30, pouring some of his excellent Cru Beaujolais and chatting about his work in the vines, making some of the best Gamay out there. Yohan is obsessive about terroir, and each of his cuvées demonstrate a unique aspect of Beaujolais’ various villages. His are wines of vibrancy; bright, cheery red fruit meets finesse and minerality for some truly knockout bottles.


Whether planted on granite, quartz or manganese, Lardy’s wines are irresistible. He is the 5th generation of his family to make wine in Beaujolais, but only started his own label for the 2012 vintage. He uses no pesticides or herbicides, instead allowing plants to thrive in the space between vines. All harvest is manual, and his work in the cellar is impeccable, allowing him to use only the tiniest amounts of SO2.


With vines dating back to the early 1900s, his wines give you an idea of just how long great wine has been made in Burgundy’s neighbor to the south. These are powerful, elegant expressions of a region and a style we love. Please join us this Tuesday, October 30th, from 6pm to 8pm, to taste tradition and terroir, in a glass.

Announcing Flatiron Wine’s Education Program

Flatiron Wines & Spirits is thrilled to announce the launch of our much anticipated series of wine and spirits classes. This project marks an exciting new chapter in the shop’s evolution and we want you to be a part of it. Classes are approximately 90 minutes long, and are held at the beautiful office of a+i architecture, just around the corner from the shop. We will cover a range of topics, from Wine 101 basics to extremely specific and geeky topics.

Our first class, a spotlight on Nebbiolo, sold out almost immediately. This class will be followed by a seminar on Bordeaux, led by our Bordeaux guru JR, on October 13th. JR is a passionate wine professional who has spent a great deal of time tasting with Bordeaux winemakers, both in France and as part of his long career in the NYC wine scene. You will taste a wide range of examples of Bordeaux, both the classic and the cutting edge.

On October 20th, we’re very excited to be hosting a session on winemaking led by the winemaker at the Slovenian winery, Kabaj. Kabaj has a foot in both the modern wine world and the ancient wine world, and they employ modern techniques like stainless steel as well as timeworn traditions like quevri, the clay vessels used to age wine, famously used in Eastern Europe to produce wines of great character and structure.

Email our education coordinator Sydney at sydney.snyder@flatiron-wines.com to sign up for our education updates and stay tuned for announcements regarding our long-term schedule of classes to be taught by a range of experts across the NYC wine community and beyond.

Seating for these classes is limited. Enroll today! We promise you’ve never had this much fun at school.