This is a LearnAboutWine class held at the Cheese Store of Beverly Hills.
Please do not call the location for questions or concerns.
Whether you call it fromage, queso, or formaggio, each of these three European countries impart their own unique flavors, textures and aromas to their creamy creations.
In this cheesy taste off but someone has to do it! Three wines will be served at a time - see the wine list below - we are NOT MESSING AROUND - the wines are TOP NOTCH. Ask? which is the italian? - which is Spanish and which is French? .... after a few flights, you will gain some expertise. We open some magificent examples... Limited to only 14 guests.... we open one bottle per paying guest and 15 wines at SOLD OUT.
Cheeses
Italian Cheese vs French Cheese vs Spanish Cheese
Our Wine List
The Bubbles
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Bodegas Capita Vidal, 'fuchs De Vidal' Bodega Reserva Brut Cava, Penedes, Spain, Nv
- J. Lasalle, 'cachet or' Premier Cru Brut, Champagne, France, Nv
The Whites
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Manincor, 'reserve Della Contessa' Bianco, Alto Adige, Italy, 2021
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Ladeiras Do Xil, Godello "Gaba Do Xil ‘o Barreiro’ Branco" Valdeorras, Spain, 2023 (Telmo Rodriguez)
- Domaine Zind-humbrecht, Pinot Blanc, Alsace, France, 2021
The Soft Reds
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Franco Conterno, "Cascina Sciulun" Barbera D'alba Superiore, Piedmont, Italy, 2019
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Raul Perez, Mencia, "Ultreia Saint Jacques" Bierzo, Spain, 2020
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Domaine Des Escaravailles, 'la Ponce' Red, Rasteau, Rhône, France, 2022
Bigger is Better Sometimes (Reds)
The Desserts
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Marco De Bartoli, Marsala Oro Vigna La Miccia, Sicily, Italy, 2018
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Domaine Fontanel, 'ambré' Rivesaltes, Languedoc-roussillon, France, 2015
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Lustau 'solera Reserva' Pedro Ximenez San Emilio Sherry, Jerez, Spain, Nv
Policy - we open and share 1 bottle per paid guest.
Location
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HOW IT WORKS:
- Phase One - we get enough support to go forward. We take a non-refundable deposit - this is not the cost of the dinner approx. will hold your space. Should the dinner not hit the minimum of 14 guests - we will refund your purchase. Should the dinner continue, deposit is forfeited if you do not complete the registration.
- Phase Two - we have reached enough reservations to go forward and have signed the agreement with the venue. Event is now rain or shine and no cancellation policy is enforced. We open 1 bottle per guest - maximum 15 guests/15 wines (minimum). We always aim to under promise and over deliver - and bring back of wines should we have an issue; but our policy is that corked wine can and does occur - see our policy - one bottle per paying guest, and price of dinner is not predicted on any one wine remain in place and are accepted at deposit.
- For some events, we will offer companion tickets (please inquire - they maybe sold out at this time) (only available with a full price companion - you will share their wine)
- Once we reach the minimum - we issue invoices that need to be paid inside of 48 hours. Deposit Price of the event includes tax but does not include service and 3.5% credit card fee. Now with tickets at all inclusive - all fees are included.
Our Policy
All tickets are non-refundable. We can adjust your menu for dietary needs up to 72 hours prior without any additional cost. Wines can change without notice, failure or corked wine at the dinner does not result in any type of credit or refund. We open one bottle minimum per paying guest, and can reduce the total number of bottles being opened so that the dinner does not have to cancel should ticket sales not reach the minimum. Fewer bottles / larger pours - you will get the same quantity of wine and we always open the best wines for the quality of the event. Cancellation due to illness is not allowed, you may however take food to go - or assign your seat to someone else without fee. The perishable nature of our product requires no cancellation, no credit, no refunds for any reason.
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About
IAN BLACKBURN
I discovered the wine industry while working with Chef’s Thomas Keller and Joachim Splichal in the top dining rooms of Los Angeles. My passion redirected my career from restaurants/hotels to vineyards and wine-education. Now with over 25-years of experience hosting events; leading trips around the wine world; I published a wine book; produced my own wine called Beekeeper Cellars and sat for the difficult Master of Wine Exam! Today, I am considered one of the region's best wine educators and work for my 20,000 followers (follow me), visiting vineyards and wine regions and produce over 100 wine classes and events a year for my businesses and my team.