Difficulty level: Wine 101
Ren and Julia have both spent years perfecting the subtle art of pairing junk food and wine. Whether it's red licorice and rose Champagne, peanut butter cups and Madeira, or a certain brand of chips that seems to pair with literally every wine, we'll explore some of the best high/low pairings we've developed over the years and delve into what makes them work. Join them on the mezz for a rare collaboration class taught by Flatiron Wine School's own Ren Peir and Julia Burke.
This class will be held on Tuesday, April 1 at 6pm on the mezzanine for this special event. 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.
About Ren:
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.
About Julia:
Julia has been working in the wine industry since 2008, when she wandered into a small Niagara Escarpment winery for a tasting and left with a job. Her roles since then have included wine (and beer) writer and editor, vineyard worker in Southern Wisconsin, retail buyer in Chicago, harvest intern in Stellenbosch, South Africa, and communications/education manager for Willamette Valley Wine. She is now Flatiron's events manager and buyer for New World wines. A passionate educator, Julia has been teaching classes, seminars, private events and tutoring sessions on wine for over a decade. She is a certified WSET instructor and holds a WSET Diploma in Wine & Spirits as well as an Italian Wine Professional certification. Julia believes in the power of wine to facilitate important conversations about sustainability, agriculture, labor, memory and psychology, and she has never fallen out of love with wine's ability to combine topics from geography and microbiology to language, politics and history in unexpected ways.
