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This class was rescheduled from its original date of 2/25.
Back by popular demand, mezcal expert Julia Gross will share her unique perspective on the wonderful world of mezcal. Mezcal lovers are fond of calling this incredible spirit "the wine of the spirit world," and its capacity for terroir expression is just the beginning: this might be the most geek-worthy spirit in the world. Julia represents Mal Bien, a portfolio of small producers of agave-based spirits from all over Mexico, distributed by PM Spirits.
Julia Gross is a mezcal specialist with a focus on producer advocacy. Her work includes teaching cheese and mezcal pairing classes in both the US and Mexico and working with mezcal nonprofits including Maestros de Mezcal. She has been featured in Culture and Forbes magazines speaking on the importance of artisan-made mezcals. We will sample from Mal Bien's amazing lineup of small-production mezcal expressions and learn about the history and future of this beautiful beverage.
Seating is very limited for this exclusive seminar. The cost of this seminar is $40 and a $20 credit at the store will be extended to each guest for a future purchase. We hope you can join us at 6pm on Wednesday, March 19 on our mezzanine for this very special event.
For the last 30 years, Montlouis-sur-Loire-based François Chidaine has been a pioneering voice in organic and biodynamic viticulture. He has also established himself as one of the world’s premier interpreters of Chenin Blanc.
Chorey-lès-Beaune is a classic insiders village. A bit overshadowed by the more famous terroirs in Aloxe-Corton and Savigny-lès-Beaune, the wines in Chorey just don’t get enough love. Which makes no sense! The vineyards in Chorey are loaded with limestone, and a great vigneron can make wines of great depth, poise, and elegance.
Nozay, like any producer this focused on terroir, is fanatical about their farming (organic and biodynamic) and hands off in the winery (they ferment with native yeasts and without additives). They even experiment with terracotta vessels to try to find the best way to let the wines evolve fully into themselves.
