Taught by Justin Vann and held several times a year, classes include a variety of topics between wine and whisky will be covered. Expect at least 6 beverages, tasting notes loaded with information, snacks (which will be overseen by Oxheart Restaurant), and plenty of grandiose, rambling analogies from Justin Vann. Classes will be held on Saturday afternoons. Cost for classes start at $50. Tickets can be purchased online.
Madeira 101 , $65 (Saturday, June 3, 2017, 2pm)
Not content to sit on a throne made entirely of sherry, we’ve been quietly amassing a huge collection of Madeira for the past year. The wine is ancient, with a fascinating story to tell- and we intend to do just that. At least 7 different types of Madeira will be served, featuring 6 different varietals. Snacks that taste great with Madeira will accompany a scintillating lecture and general conviviality. Class will wrap up by 3PM so you can fill your water bottle with Madeira and head over to Free Press Summer Fest.
Sherry 101: A Crash Course, $65 (Date: August 27, 2016)
Sherry: it’s more than just a flavoring agent for whisky. It is, in fact, a totally delicious stand-alone beverage that has existed for at least as long as Scotch has (over 600 years). In this class, we go over the basics of sherry by tasting various sherries and sherry brandy. Snacks that coincidentally taste amazing with sherry will also be provided.
Beyond Kentucky & Scotland: International Whiskies (July 30, 2016)
Bourbon and Scotch Whisky have collectively driven the category of whisky for centuries, but regions you would never expect are pushing boundaries in exciting, boozy ways. This class is meant to give you a snapshot of the whiskies from less traditional regions. We’ll be pouring whiskies from Taiwan, Japan, India, and of course, Texas. Snacks? We will have them.
Natural Wines: Modern art masterpiece or hipster koolaid? (June 11, 2016)
Explore the funky, slightly carbonated, purposefully esoteric world of natural wines. In this class, we answer the question of what exactly defines natural winemaking, and go through an international series of examples of this controversial category of wine. The class will span the entire spectrum of wines from sparkling, white, rose, red, and fortified. Snacks befitting the savory, funky qualities of these wines will be served.
Finish Them: Cask Finished Whiskies and Their Wines (October 17, 2015)
Finishing the last few years of a distillate’s life in a used wine barrel has become commonplace in the world of whisky. Although the union is rarely perfect, it’s always interesting, like an 80’s buddy cop movie. As a wine and whisky bar we can’t help but collect these boozy tributes to our two favorite beverages. In this class we pair 4 different spirits with a glass of the wines from barrels they were aged in. Fans of sweet wines should not miss out on this. Snacks are totally being served.
Jester King Tasting (September 29)
Join brewer Averie Swanson as she leads a tasting through some of Jester King’s rare recent offerings. Snacks will be provided, and Public Services will serve two wines to go alongside the wine sours. These kind of tastings don’t happen often, and we’re very excited to be hosting this. Seating is limited.
Beers: Biere de Syrah (Barrel-Aged Beer Refermented with Syrah Grapes), Biere de Blanc du Bois (Barrel-Aged Beer Refermented with Blanc du Bois Grapes), Vulgar Affectation (Farmhouse Ale Brewed with Lemon Beebalm and Horehound), Amicis Mortis (Farmhouse Ale Brewed with Sweet Potatoes, Coconut, and Chili Peppers), Equipose (Farmhouse Ale brewed with ginger salt, tarragon, and refermented with Cantaloupe), Petite Price (Farmhouse table beer)
Wines: Haak Blanc du Bois Madeira (TX), Herve Souhaut Syrah (France)
Anything But Champagne (August 29, 2015)
Champagne is the most quintessential and beloved sparkling wine style, and we feel like it’s still stealing the spotlight from other sparkling wines that deserve your attention. In this class, we go over our favorite sparkling wines that don’t come from Champagne, France. Traditional styles and trend-setting newcomers will be served, with lots of potato chips, caviar, and salty snacks.