Rhône White Wine Master Class
The Rhône does more than make Syrah and Chateauneuf du Pape; and we’re here for it.
Join us for a Master Class full of Viognier, Roussanne… and maybe some Marsanne and Picpoul and a couple other Rhône delights… we’ll discover just what makes the Rhône ridiculous(ly good). We will have a couple French selections as well as a myriad of wines from the PNW. You’ll leave with a firm grasp on Rhône whites, as well as an idea of what we mean when we talk about “oily” grapes (we’re lookin’ at you, Viognier!).
Tickets include wine samples, bread and butter (palate cleansers!) and sparkling commentary from Liz Moss Woerman, current WSET Diploma student – and her boss, Rob Griffin – who knows a few things about wine. $40 per non-wine club member, $35 for club members.
IF YOU ARE A MEMBER OF THE BARNARD GRIFFIN WINE CLUB; please email lauren@barnardgriffin.com for your tickets, because you’ll get $5 off!
Melon Class with Schreiber Farms
We are so lucky to have such great farmers in our region – so naturally we exploit this greatness by luring Alan, Liesl and the team at Schreiber Farms to join us for an evening all about melons. The Schreiber team will be at BG to talk about, guide you as you sample, and demonstrate the vast amount of melons that can be grown in the Columbia Basin.
Tickets are $25 and come with lecture, plenty of melons to snack on, and a glass of Rose to sip as you listen, taste and learn. The week before class we will send out a menu of all the melon-leaning delights our kitchen is whipping up; all will be available for purchase for you to enjoy during the tasting.
Join us, won’t you? In the meantime, you can keep up with Schreiber, here:
https://schreibersfarm.com/
Facebook: https://www.facebook.com/schreiberfarms/
Instagram: https://www.instagram.com/schreiberfarms/
Make your own Burrata!
Burrata! Who doesn’t love Burrata? (If you’re lactose intolerant… sooooo sorry but we also have wine?)
If you aren’t familiar with Burrata, we’ve got the class for you. Learn to make, appreciate and talk about the cheese-of-the-moment, a bundle of soft mozzarella with creamy, buttery mozzarella inside. Dress it up, eat it plain… whatever you want, Burrata can do it.
Kristi Slotemaker, owner/educator of River Valley Cheese walks you through every step of the cheesemaking process – AND you even get to make one in class to take home. Or eat in your car in the parking lot… it matters not to us.
Tickets include a glass of wine, Burrata (that you made yourself!) to take home, instruction and lots of cheese knowledge, Ciliegine mozzarella to snack on in class, and of course some bread because what are we, animals?
We hope to see you, here!