Wednesday, November 12th
6pm - 8pm
Chablis usually gets called a summer wine, but it really shines in the fall. As the weather cools and our meals turn heartier with creamy pastas, roasted chicken, potatoes, yams, and all those cozy root vegetables, it is easy for food to feel a little heavy. That is where Chablis steps in. Bright, zippy, and mineral driven, it cuts through the richness, keeps your palate refreshed, and makes every bite taste even better. To make the evening even more special, we will be tasting a lineup that moves from entry level expressions to premium Cru wines. And trust us, nothing beats cheese paired with a glass of Chablis, it is pure autumn magic.