Amaro Wine Class @ The Fearrington Granary
Jan 12 @ 6:00 pm – 8:00 pm

Amaro is the darling beverage of choice for many sommeliers. Often made with a number of herbs and roots – some even made from top secret blends passed down over generations – Italy’s amari are some of the most recognizable in the market. Sommelier Chetan Reddy will discuss the finer points of this liqueur.
$40 includes wine, cheese plate, service fee and tax. Reserve at 919.542.2121.

Alsacian Riesling Wine Class @ The Granary at Fearrington Village
May 25 @ 6:00 pm – 8:00 pm

Many are familiar with Riesling as a sweet, light wine perfect for sipping during the summer time. It’s easy, uncomplicated, and perfectly thirst-quenching. But what if a glass of Riesling in front of you was heftier in texture, powerful in style, with a ripping acidity and a drier flavor profile? This is not your typical QbA German Riesling; powerful, textural Rieslings come from Alsace – one of Beverage Director Paula de Pano’s favorite wine regions in the world. Discover how age-worthy and noble Rieslings from this region in France can be.
$50 includes wine, tasting plate, service fee and tax. Reserve at 919.542.2121.

Exploring Sherry Wine Class @ The Granary at Fearrington Village
Jun 1 @ 6:00 pm – 8:00 pm

We’ve all known it as the drink of choice for our older relatives – Tio Pepe’s Fino, chilled and uncomplicated. These past couple of years, sherry has made such a wonderful comeback, showing savvy drinkers that sherry isn’t past its prime. Olorosos with its wonderful heady nutty aromatics, to a Manzanilla’s apple, almond flavors perfect for sipping alone or for mixing that perfect “welcome, summer” cocktail. How does this fortified wine get such complex flavors? How it is made? Join Beverage Director Paula de Pano as she discusses her favorite fortified wine.
$45 includes tasting plate, wine, service fee and tax. Reserve at 919.542.2121.

Lees, Malo, and Oak Wine Class @ The Granary at Fearrington Village
Jun 29 @ 6:00 pm – 8:00 pm

What am I smelling? Why does it smell like bread dough? Buttered Popcorn? Crème Fraiche? Nutmeg and Cedar Shavings? Where are those aromatics come from and why do they manifest a lot stronger with certain wines?
The science behind wine flavors and smells can be intimidating, but there are telltale aspects of how a particular wine is made. What do these particular treatments to wine contribute to the overall wine? Aside from the wines for the class, enjoy smelling and tasting particular items and ingredients associated with these flavors to connect the aromatics in the wine better.
$40 includes wine, tasting plate, service fee and tax. Reserve at 919.542.2121.