Wednesday, March 18, 2026  |  6pm-8pm

Class location:  Some Good Wine

We'll drink whites, reds, maybe a rosé?  But no matter the color,  this evening is all about the world of 'natural wine'.  Admittedly, it’s not a great term. It’s open to interpretation, and means different things to different people. But at its core, it’s a winemaking ethos (note: using terms like ethos is why wine gets a bad rap) focused on eliminating that which is not needed. Why use commercial yeasts if native yeasts already live on the grapes? Why add acid if, instead, you can harvest the fruit before it loses too much acid? Why add sulfur if it hides the flavors of the wine?  

The more actions one takes on the wine, the more it becomes about the process, and not the fruit.  Granted, the marketplace is full of crafted and sculpted wines which, while commercially produced, are delightful. Other vintners, however, see their role as intermediary, between the farmer and your wineglass, eschewing steps that they believe muddy the final product. Both approaches work, but if you want to finally learn what all the fuss is about, I hope you can attend.  And I promise, no lab experiments.  These are delicious wines, period.

On March 18, we invite you to come and experience these magical wines for yourself.  This is a walk-around event, with 20+ wines to taste, cheeses from Murray's paired to the wines, and multiple stations for you to visit along with interactive components and chances to win valuable prizes!

Feel free to arrive anytime between 6pm and 8pm, or come at 6pm and stay the whole evening!  Andrew and several industry veterans will be on hand to discuss the wines, and help you discover which best suit your palate.

I guarantee you there is no better way to experience this many unique and special wines, from all across the globe, and all in one night for only $30.  We hope you can attend, and thank you.