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.
Meet your instructor
Ren Peir
Ren Peir is a WSET III-certified wine curator and educator with a special interest in building community around wine for queer and trans people of color.
Ren's love of wine developed as a way to bridge the cultural and language gap with her father, and has since developed into a full-blown obsession complete with spreadsheets and graphs. In addition to teaching classes, Ren throws exclusive dinner popups and wine collaboration events all over the city. She loves advocating for wines made from sustainable and mindful farming practices.
2025 is about to be our most exciting year yet at Flatiron Wine School! Instructors Julia Burke, Annie Edgerton, and Ren Peir have all prepared a killer lineup of learning opportunities. Check out all class descriptions below, and bear in mind that classes do sell out.
Grower Champagne-quality sparklers are starting to pop up in unexpected locales. We've seen them appear in places you’ve heard of, like California (Ultramarine). Now we are seeing them in a place you’ve never heard of: Plešivica. That’s just a few miles southwest of Zagreb, in Croatia.
When we got the chance to visit, Patrick Bize of Domaine Simon Bize was still a culty magician in Savigny les Beaune (not yet the widely acknowledged master he became), making wines that transcended the (then) grossly undervalued village. What a chance to learn about the ins and outs of Burgundian farming and winemaking!
