Wine classes and event roundup

Get to know your grapes with the help of our educational calendar.



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Birreria Photograph: Evan Sung

Thu 27 Castello Banfi: Esteemed Italian Wines
At this focused tasting, oenophiles can get familiar with award-winning Tuscan winery Castello Banfi, named for an 11th-century medieval fortress located on the wine estate. Brand ambassador Luciano Castiello will discuss the characteristics of the region and sustainable winemaking practices. Next, he'll pour seven samples, including pinot grigio, sangiovese, chianti and a "Super-Tuscan" blend (cabernet, merlot, sangiovese and syrah). Chelsea Wine Vault, 75 Ninth Ave between 15th and 16th Sts (212-462-4244). 6:30--8pm; $55.

Fri 28 An Evening Tour of Burgundy
Burgundy, France, is one of the most complex wine regions to master, so take some pointers from Jean-Georges Vongerichten's corporate beverage director, Bernard Sun. He'll introduce you to six white and five red vins from the subregions of Chablis, Cte de Nuits, Cte de Beaune and Beaujolais. Once you're through, pedigreed pours like Louis Jadot Gevrey-Chambertin Combe Aux Moines Premier Cru and Joseph Drouhin Puligny-Montrachet Folatieres Premier Cru will no longer be simply "red" and "white" to you. Institute for Culinary Education, 50 W 23rd St between Fifth and Sixth Aves (212-847-0770). 7pm; $90.

Sun 30 Bubblicious: The World of Sparkling Wines
Popping a bottle of bubbly may be the de facto move when you're celebrating, but this tutorial will convince you that champagne and sparkling wine are suitable for any old occasion—including dinner. Sommelier Dylan York will school you in production methods, food pairings and regional variations, while your palate is tickled by seven international varieties; the set list includes fizzy Japanese sake and a showdown between French and American sparklers. New York Vintners, 21 Warren St between Broadway and Church St (212-812-3999). 7--9pm; $50.

Sun 30 Chocolate, cheese and wine: A celebration of taste
Author Alexandra Leaf (Van Gogh's Table) guides this indulgent tasting. She'll lead you through pairings like Quady Winery's orange moscato with dark-chocolate ganache, and sparkling Brachetto d'Acqui with Pralus hazelnut cream. Other nibbles include apricot caramels from Chocolat Moderne and young Manchego cheese. 92nd Street Y, 1395 Lexington Ave between 91st and 92nd Sts (212-415-5500). 7:30pm; $29.

Mon 31, Tue 1 Identit New York
Eataly's culinary arm, La Scuola, hosts some of the motherland's most acclaimed winemakers and chefs during this epicurean festival, presented by Milan culinary organization Identit Golose. Vintners from seven wineries—including Tuscany's Antinori (Mon 3:30pm) and Frescobaldi (Tue 12:30pm)—will host intimate seminars where they'll pour four to five wines, alongside a selection of salumi and cheese. Gastro groupies can check out high-profile cooking demos, in which local stars Mario Batali (Mon 11pm), Missy Robbins (Mon 5pm) and Wylie Dufresne (Tue 2pm) will partner with visiting toques such as Massimo Bottura (Modena's Osteria Francescana); each duo will serve two courses with wine pairings while discussing contemporary trends in Italian gastronomy. Those looking for a real feast should snag a spot at the climactic wine dinner (Tue 7pm), hosted by Lidia Bastianich at the rooftop Birreria brewpub. The six chef teams will each prepare a course followed by dessert from Eataly pastry chef Katia Delogu. Eataly, 200 Fifth Ave between 23rd and 24th Sts (212-229-2560). Wine classes $50, cooking demos $125, dinner $225.

Wed 2 Picking Out Pinot Noir
Delve deeper into the most popular red-grape varietal with Christy Canterbury, one of only 30 Americans to have earned the title Master of Wine. She'll walk you through a tasting of seven pinot noirs from regions as diverse as Burgundy, Oregon and New Zealand to demonstrate the effect of terroir on the final product. Compare light and earthy Old World wines to fuller bodied, fruit-forward New World ones. Astor Center, 399 Lafayette St at E 4th St (212-674-7501). 6:30--8:30pm; $77.50.

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