Join us for a special live, virtual Edu-Tasting with Master Sommelier David Glancy!
San Francisco Wine School proudly presents Battle of the Grapes 🍇! This live, virtual event will be hosted by Master Sommelier and Founder of San Francisco Wine School, David Glancy. David is one of only 12 people in the world to hold the revered Master Sommelier Diploma and the rigorous Certified Wine Educator credential.
Your event will feature a 6-wine blind tasting of 3 Chardonnays & 3 Cabernet Sauvignons from California, France & Italy. David will guide your group through the history of the grapes, winemaking in those regions, and what characteristics to notice in the wines. Will you be able to tell which is which? Which one will you like best?
Saturday, March 20, 2021
LFOW Meeting: 3:30-4p
Q&A and Networking: 5:30p
Standard - Register by Sunday, March 7th
$145 per attendee located Inside California
$165 per attendee located Outside California
Expedited - Register by Tuesday, March 16th
$170 per attendee located Inside California
$190 per attendee located Outside California
HOW IT WORKS:
- Register here to let us know you'd like to participate and where to send your wine! Register for the number of people attending the event in your household.
- A custom wine tasting kit with six 2oz bottles will be delivered to each attendee 1-3 days prior to the event. Adult signature will be required. Instructions for wine storage and setup will be in the box.
- You will be emailed the event link 2-4 days prior to the event. Check your spam folder if you have not see it in this timeframe.
Email firstname.lastname@example.org anytime if you have questions or need assistance.
- Check out the pairing suggestions below if you'd like to have some food with your wine during the event.
- When the event is ready to start, you'll login to our Zoom room for your meeting followed by the edu-tasting.
- Stay online for questions and to network with your fellow participants after the event.
- Walk away with a new perspective on wine and great connection with friends!
San Francisco Wine School's Zoom Room
Link to be provided via email 2 days prior to the event.
All attendees must be at least 21 years of age
OPTIONAL FOOD PAIRING SUGGESTIONS:
Note that any food will change your perception of the wine in your glass. For those who want to evaluate the wines without distraction, we encourage you to taste without food. That said, food and wine go hand in hand and many people appreciate tastings with pairings. We encourage you to do what you enjoy during the event - there is no wrong answer! For those who do wish to enjoy food during the event, Master Sommerlier David Glancy has created some guidelines to spark some ideas:
Oaked Chardonnay Pairing Ideas
All of our chardonnays will have spent some time in oak so anything smoked or grilled is fun, from vegetables to oysters, salmon, or turkey. Pasta with cream sauce or stroganoff are great unless you prefer an acidic cleanser.
As with any food, cheese pairings might be about comparing or contrasting textures or more about aromas. There's always more than one correct answer. Here are 3 very different types of cheese that should all work with these Chardonnays. Cheeses infused with truffles or mushrooms may go well with the French and Italian wines, both white and red. The earthier the cheese, the earthier the wine. Salty, hard cheeses are better with fruitier wines.
- Brie or other mild, buttery, triple cream cheese
- Asiago, Burrata, or soft Mozzarella
- Monterey Jack, Sonoma Jack, or Smoked Gouda
Cabernet Sauvignon Pairing Ideas
A slab and a cab is a saying for a reason. Tannic Cabernet Sauvignon with red meat generally works well, but anything salty from popcorn to fried foods also work well. Vegetarians can go for dishes loaded with mushrooms, eggplant, or bitter leafy greens like kale.
Here are 3 very different types of cheese that should all work with our Cabernets. Cheeses infused with truffles or mushrooms may go well with the French and Italian wines, both white and red. The earthier the cheese, the earthier the wine. Salty, hard cheeses are better with fruitier wines.
- Hard cheddar preferably aged or Pecorino or Parmigiano
- Gruyere, Port Salut or Reblochon
- Moderately intense blue cheeses like Point Reyes Blue