Yarrow Bay Grill Wine Classes
Details:
Jake Kosseff will select the wines and guide you through each class; his awards include:
• 2006 Best Young Sommelier in America
• Seattle Magazine Best Sommelier
• Seattle Metropolitan Magazine “Dream Team” Sommelier
Cost (2 options: class-only or class + dinner):
1. Class only: $65/person + $5.00 handling fee + $5.79 tax
2. After-class Dinner Option: For dinner reservations Call (425) 889-9052 ext. 3
Time: 4 pm – 6 pm
Location: The Bayshore Room at Carillon Point
Class Size: limited
Each two hour class will feature:
• Detailed presentations and guided tastings of 6 - 8 wines
• Handouts will include maps, a format for tasting notes, and information about each of the wines tasted
• Wines tasted will be offered for sale with a discount to students of the class through our retail partner – Grape Choice in Kirkland www.thegrapechoice.com
• A small snack prepared by Chef Vicky and chosen specially to match with the day’s wine will be served during the class.
After-class Dinner option:
Chef Vicky and Jake will work together on a special tasting menu designed to pair with the wines from the class.
• The 5-course menu, including wines, will be available by advance reservation for $115 ($55 for food, and $60 for wine) additional
For dinner reservations Call (425) 889-9052 ext. 3
Schedule:
Syrah (Shiraz) of the world
Sunday, January 20, 4 pm – 6 pm
The wines are bold, often spicy or smoky, and loaded with luscious blackberry, plum and blueberry fruit. Though rising in popularity, Syrah is still one of the great underappreciated wines of the world, and a relative bargain compared to many of the other great full-bodied red wines. We will taste and learn about Syrah from Washington, France, Australia, California and South Africa, along with a few surprises. This class is a must for full-bodied red wine lovers.
Champagne & Sparkling Wine
February 24, 4 pm – 6 pm
Many of you will raise a glass or three of bubbles during the holidays. Did you ever wonder why it tasted the way it did (and how to tell from the bottle what it will taste like)? Why the bubbles were so elegant and soft? How to choose a good bottle that doesn’t break the bank? How and where these wines are made? Or when, how, and by whom sparkling wine was invented? If you answered yes to any of these questions, don’t miss the chance to taste and learn about my favorite wines and don’t miss the optional 5-course sparkling wine tasting menu offered at Yarrow Bay Grill after the class . . . It will be amazing.
Pinot Noir
Sunday, April 6th, 4 pm – 6 pm
Pinot Noir always reminds me of Autumn. The gamey, savory, sappy raspberry, cherry and wild strawberry flavors are the perfect match for mushrooms, wild game, braised dishes, and many of the other comforting foods of fall. We will taste great Pinot Noirs from Burgundy, Oregon, California and New Zealand and a few surprises as we explore the delightful mysteries of this noble variety.
Updated December 26, 2007
