Join our Wine Director Will Jones as we compare two very close regions, Burgundy and Beaujolais. In this class we will taste two reds and two whites, discuss the differences between each of them and why you should be enjoying wines from these regions. Each wine will be paired with a small bite prepared by our Executive Sous Chef, Emily Ackerman.

WINES

Terre Doree Chardonnay Beaujolais, France

Food Pairing: Bentons ham

Domaine de la Monette Chardonnay Burgundy, France

Food Pairing: toasted milk bread with lemon curd

Duperray “Glou Glou” Gamay Beaujolais, France

Food Pairing: roasted THF mushroom

Justin Girardin Pinot Noir Burgundy, France

Food Pairing: braised short rib on grit cake