Pinot Noir and Chardonnay are two sides of the same wine coin. While other extreme and extremely tasty grapes stake out the far ends of the wine experience spectrum, Chardonnay and Pinot Noir drive for the middle of the road.
Both of these grapes cross the white line with impunity, especially when you put them together with food. Pinot goes with lots of fish and people don't think it, but Chardonnay is good with veal, pork, tuna, chicken, and other meats that can go red too.
This class will give you an in-depth taste of these two kindred grapes - in France they represent not just gape types but whole Burgundy wine regions. In California's timeless wine youth, Chardonnay simply means "yummy white wine" to a lot of people, but the new world has its stylists too.
Bread, cheese, olives, meats, antipasto served with class.
WINE MENU (tentative)
Gruet Blanc de Blancs | American sparkling Chardonnay
Drouhin St. Veran | Classic lean French Chardonnay
Four Vines "Naked" Chardonnay | Un-oaked California Chard
Charles Smith "Eve" Chardonnay | Post-modern Columbia Valley
Georges Duboeuf Brouilly | Not Pinot Noir - Gamay - but from Pinot country
Josephine Dubois Bourgogne | Formal traditional old world Pinot
90+ Cellars Sonoma Coast Pinot Noir | Great juice from gold rush twins
Steelhead Pinot Noir | Oregon has its own ideas about Pinot Noir
Teacher: Jonathon Alsop
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