WELCOME BACK TO (WINE) SCHOOL!

Our crowd-favorite series of wine classes continues. Enjoy a wine tasting and fascinating lecture with Acanto’s Wine Director & Certified Italian Wine Expert Torrence O’Haire, and earn new confidence in the field of Italian wine!

TASTING OF FOUR WINES | WEDNESDAYS FROM 5:30-6:30PM

*space is limited

SCHEDULE

MARCH 25
PASSAPORTO: ABRUZZO - The Wines of the Eastern Mountain Coast |45

We'll pause our "Wine 101" series this week for a study of Central Italy as we wind down our spring features from Abruzzo & Molise. Join Torrence for an interesting exploration of two lesser-known and underloved regions making a surprisingly wide variety of wines in surprisingly harsh growing conditions, plus discover your new favorite "food-pairing-wine" ever - Cerasuolo!

APRIL 1
"You Make Me Feel Like A Natural Wine" - Understanding Modernist Winemaking | 45

Does Organic wine taste better than Conventional? Is Biodynamic wine better for the earth than Sustainable? And isn't all wine "Natural"? Join for a fascinating class and tasting to help understand what all these buzzwords mean, which concepts are hipster-nonsense, and how we can make responsible (and sensible) decisions in our wine-drinking while avoiding meaningless marketing terms.

April 8
No Class

APRIL 15
TAX DAY CLASS: "Why Is Wine Expensive?" | 55

Is the $500 collectors-edition wine really a hundred times better than the $5 grocery store bottle? And if I don't like it, am I just "wrong"? As anyone who's ever spent money on wine, "expensive" doesn't mean good, and "famous" isn't the same as "high quality"; join us for a class and discussion on understanding what goes into making an "expensive" wine, as well as the tricks for discovering value on either end of the scale.

APRIL 22
HOW TO SPEAK ITALIAN WINE: Italy Goes International | 45

Whether or not you're on the path to becoming an Italian Wine expert, or if you're just a pizza-night fan-boy, you, and probably everyone you know, can recognize some of the famous international tropes of Italian wine - the straw-basket Chianti, the billboard for cheap-Lambrusco-on-ice, the contraband can of prosecco... This week, we'll discuss the International reach of viticulture, both past and present; how did the world affect Italian wine, and how did Italian wine affect the world?

APRIL 29
THE ABRUZZESE TABLE: A Wine Dinner with Troy & Torrence! | 120

Join Chef Troy and Torrence in a fabulous five-course family-style dinner, exploring traditional regional food and wine of Abruzzo, coupled with lessons in Abruzzese food history, and stories from Troy & Torrence's adventures in the region. Seating is extremely limited, and advance booking required!

Book Here

May 6
No class

May 13
ROSE ALL MAY: Italy Goes Pink! | 45

Pink may be "in", but it's sorely undervalued - as we kick off our annual Rosé All May celebration, let's change that! This week we'll explore what Italy thinks about rosé, from crisp and light Northern Rosati to intense and unusual Southern examples. Famous wine producers, niche projects, and unique historical wines will prove that Pink is more than just for chugging next to your neighbor's pool.

May 20
PASSAPORTO: LIGURIA - The Wines of the Western Mountain Coast | 45

Swing the sails in the other direction - this week we're headed to the west coast to explore the rare and curious wines of Liguria! Difficult to find, tiny in production, but exciting to discover, perfect for spring, and they're the best pairing for the most famous of Ligurian specialties: Pesto alla Genovese!

May 27
ENCORE: How to Blind Taste, Part 1: Wine Structure | 45

The only people that say "wine is subjective" are people that don't understand how to taste wine analytically! Join us for a two part series on the practice of Blind Tasting, and learn to sort the myth and poetry from the chemistry and science! Part one: Structure focuses on the chemistry behind the texture of wine, and how to understand its variations.

June 3
ENCORE: How to Blind Taste, Part 2: Wine Flavor | 45

The only people that say "wine is subjective" are people that don't understand how to taste wine analytically! Join us for a two part series on the practice of Blind Tasting, and learn to sort the myth and poetry from the chemistry and science! Part two: Flavor focuses on understanding flavor description and how that translates into information about the wine.

June 10
Be Cool: Chilled Reds for Summer| 45

All the cool kids know that the right cold red wine drinks just as well as white, especially on a hot summer evening - and many Italian reds are built perfectly for a chill-sesh. Join our class tonight to learn the tricks and tips for learning exactly which reds make the best summer food-pairings when kept on ice - a common sight throughout Italy!