Wilshire Announces
Winter Wine Tasting Seminars on the Patio
SANTA MONICA--Wilshire Restaurant in
Santa Monica has scheduled four wine tasting seminars, led by sommelier
Matt Straus, to begin on February 3rd. Straus, 35, who has won awards
from Food and Wine Magazine, StarChefs and Patterson's Beverage Journal
and developed wine lists at Wilshire, Grace and Sona, will select wines
for tasting and lead discussions on WINE FUNDAMENTALS (Feb. 10TH and 24th),
FRENCH WHITE WINES (March 2nd), FRENCH RED WINES (March 16th) and CELLARING
AND AGED WINES (March 23rd). Seminars will begin at 3 p.m. and last 90-120
minutes. Five or six wines will be poured and tasted at each session,
and questions will be encouraged.
Reservations are required, and can be made by calling Wilshire at 310-586-1707.
February 10th and February 24th
WINE FUNDAMENTALS—CRACKING THE CODE ($65)
Spend two hours covering the basics of wine: grape varietals, major wine-growing
countries and regions, reading wine labels, climate and vintage variation,
acids and tannins, new world and old world winemaking styles and more.
This is the same short course that beginning servers at Wilshire study
and which equips them to develop their mastery of a 400-label wine list.
When you leave this session, nothing about wine will seem intimidating.
March 2nd
FRENCH WHITE WINES ($50)
Whether or not France is the greatest and most diverse wine producing
country in the world, it is the old-world capital of many of our greatest
white grapes: chardonnay, sauvignon blanc, riesling, viognier, chenin
blanc, the list goes on. This session is designed to help make sense of
France's different regions and the famous white wines that come from them.
March 16th
FRENCH RED WINES ($50)
From Bordeaux and the Languedoc in the south to Burgundy and the Loire
in the north, France is home to a tremendous diversity of great red wines.
Spend a couple of hours tasting through a handful of them, discussing
the different regions, and becoming better acquainted with the distinctions
that make these wines so delicious and so singular.
March 30th
AGED WINES, CELLARING AND COLLECTING ($75)
A slightly more advanced seminar--though perfectly accessible for anyone
with a good basic understanding of wine, this session will be devoted
to tasting and discussing wines with at least ten years of bottle age,
and to discussing the process of developing a collection of wines for
storage. Whether it's a twenty bottle unit in your apartment or a 100
case subterranean cellar you have in mind, you'll leave this tasting with
a better idea of what cellaring wine involves.
Please direct questions to Matt Straus--matt@wilshirerestaurant.com
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