Is your New Year's resolution to taste more diverse wines, become a more knowledgeable wine drinker, or learn to select wine with more confidence? We can help with all of that! With our six-class pass, you save 20% on six great classes at Flatiron Wine School.

The season pass is a great way to guarantee your spot at all of our winter 2025 classes before they sell out. With the purchase of this pass, you're automatically registered for all six classes below.

Classes are on Tuesdays and begin at 6pm on our mezzanine. Most classes run approximately 90 minutes. 

Email Julia Burke with questions about Flatiron Wine School.

Find more information about our upcoming classes here. 

Winter Session: January-February 2025

Tuesday, January 14: Finding the Words for Wine (taught by Julia Burke, DWSET)

Difficulty level: Wine 101

Julia has spent the last 16 years writing about and talking about wine, and if there's one thing she's learned, it's that what most people find most intimidating about wine is the vocabulary. What does it mean when a wine is "closed?" What about tasting notes of "pencil shavings" or "pear drop"? How can we read between the lines on a shelf tag or professional review? If you've settled into some favorite regions and wine styles, but still find yourself lacking the words to explain your tastes and describe the wines in front of you, this class is for you.

Julia will walk you through a delicious tasting while helping you interpret common wine terms, build your nose-to-memory connection, and develop a wine language that is meaningful to you.This class will begin at 6:00pm on Tuesday, January 14 and run for approximately 90 minutes. Wines tasted in class will be available for purchase with a discount available to attendees only. Seating is limited. Get tickets now.

Tuesday, January 21: How the World Makes Bubbles (taught by Ren Peir, WSET3)

Difficulty level: Wine 101

From Champagne to pet nat and from sekt to prosecco, there are so many fascinating and delicious sparkling wines in the world that we could drink them every day (and many of us do!). But how can these wines be so incredibly diverse in price point, taste and style? The key to understanding the answer is process: there are several different ways to make sparkling wine, and the winemaker's choice of technique has a dramatic impact on the finished wine. Ren will break down the great sparkling wine methods of the world, serving up tasty examples to help you experience the differences in action. You may just discover your next favorite glass of bubbles! 

This class will begin at 6:00pm on Tuesday, January 21 and run for approximately 90 minutes. Wines tasted in class will be available for purchase with a discount available to attendees only. Seating is limited. Get tickets now.

Tuesday, January 28: Food and Wine Pairing Demystified (taught by Annie Edgerton, DWSET, CS, CSW)

Difficulty level: Wine 101

It’s no secret: wine is built for food. But consumers of all ages and experience levels are often confused or unsure when it comes to choosing which wine to pair with what dish! In this class, Annie will share with you the tried-and-true jumping-off points, dive a little into food science and wine chemistry and how that affects pairing decisions, help you explore ways to be creative, and share when you should heed the “rules” and when you most definitely should break them. (Yes, you CAN have red wine with fish.) Annie will pour five classic wines and provide light bites designed to illustrate what makes a pairing work… or not! This one’s definitely going to be fun, so come prepared to whet your whistle and get your pairing on. 

This class will begin at 6:00pm on Tuesday, January 28 and run for approximately 90 minutes. Wines tasted in class will be available for purchase with a discount available to attendees only. Seating is limited. Get tickets now.

Tuesday, February 4: Grenache is Better Than Ever (taught by Julia Burke, DWSET)

Difficulty level: Deep Dive
If you haven't explored the New Grenache lately, you're in for a treat, and likely a surprise––this incredible grape, once known chiefly as a blending ingredient and a symbol of the warm-climate fruit bombs of the 2000s, has entered its freshness era. It turns out that Grenache has a few unique tricks up its sleeve: miraculous old vines around the world, a climate-change-resistant growing season, the ability to show complex flavors even when picked early enough to retain acidity, and shockingly lovely structure, once you take it out of generic blends and give it a solo act in the right environment. We will focus on single-varietal Grenache bottlings from five different regions and discover why top growers are falling in love with the versatility, beautiful flavors, and aging potential of this grape.

This class will begin at 6:00pm on Tuesday, February 4 and run for approximately 90 minutes. Wines tasted in class will be available for purchase with a discount available to attendees only. Seating is limited. Get tickets now.

Tuesday, February 11: Mad for Madeira (taught by Annie Edgerton, DWSET, CS, CSW)

Difficulty level: Deep Dive

There are many enchanting long-lived wines out there, but Madeira has them beat. Annie says, “I call Madeira the ‘zombie wine,’ because you simply can’t kill it, it will last forever!” This is in large part because the wines are not only fortified, but produced via a heating method which renders it nearly impervious to spoilage. Madeira is special for other reasons too: it’s made from less-common grape varieties on an outrageously steep Portuguese island out in the middle of the Atlantic Ocean, closer to Africa than Europe. These wines have residual sugar, but at a very wide range, making the driest of them quite savory. Balance all that with naturally high, fresh acidity, and the combination is captivating and versatile. In this class, Annie will share the fascinating history and terroir of Madeira, the accidental genius that created this style of wine, and why it is one of the categories that brings her to tears on a regular basis, while sampling five Madeiras of different ages and sweetness levels.

This class will begin at 6:00pm on Tuesday, February 11 and run for approximately 90 minutes. Wines tasted in class will be available for purchase with a discount available to attendees only. Seating is limited. Get tickets now.

Tuesday, February 18: Your New Favorite Italian Grapes (taught by Ren Peir, WSET3)

Difficulty level: Deep Dive

Italy has the most impressive roster of grape varieties on the planet. Its unique geography, tapestry of distinct regional identities, and strong historical winegrowing tradition have given rise to a formidable cast of characters. Local specialties and obscure varieties can be found all over the country, offering near-endless potential for adventurous drinkers, and each one has a story to tell––but many of these grapes are effectively unknown in the greater wine world. Ren will share some of her favorite varieties from all over Italy with a lineup that goes way beyond Sangiovese and Nebbiolo, and she'll even help you pronounce them.

This class will begin at 6:00pm on Tuesday, February 18 and run for approximately 90 minutes. Wines tasted in class will be available for purchase with a discount available to attendees only. Seating is limited. Get tickets now.

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Each class begins at 6pm. Unless otherwise noted, classes will last approximately 90 minutes. Seating is limited and we encourage early arrival if you wish to sit together with your party. If your plans change, let us know as soon as possible: refunds can only be issued when notice is given 48 hours before the start of class. Refunds cannot be issued for six-class passes, but we will happily issue a future class credit. 

Wines discussed in class will be available for purchase with a discount available to attendees only.  Find more information about our upcoming classes here.