Wine, Wit, and Wisdom

Our curriculum will cover a wide range of topics, some of them about wine and cheese. Our tenured professors for the course are Executive Chef Rhys Lewis and Sommelier Charles Birr. Their entertaining anecdotes pair perfectly with the flavors and tastes of the wines, cheeses, and chocolates.

August 2010

• August 7: Ode to Cows, Wine, and the Pope—Tremendous artisan cheese with some of the finest wines from Châteauneuf-du-Pape
• August 14: “Catas” with Rhys and Charles—The Wines of Spain
• August 21: Pints and Pairings: Shedding Light on August Beer
• August 28: Distinct, Different Paso Robles

Semptember 2010

• September 4: The Sonoma County Wine Festival
• September 11: Stalking the Wines of Washington
• September 18: Pints &Pairings: 200th Oktoberfest Preview
• September 25: The Italian Dinner Party. Great Italian Wine and Great Italian Cooking – with Charles’ guidance you will “cook” with wine, with Rhys’ guidance you will “cook” dinner! Then we will all sit down enjoy our efforts.

October 2010

• October 2: Philosophy of Mind, If There is One Bordeaux Blends
• October 9: The Pursuit of Happiness New Zealand
• October 16: Pints & Pairings The Belgian Beer Fest
• October 23: From Cakewalks to Fusion Wines from the South of France
• October 30: Beyond Round and Flat Virginia Wine

November 2010

• November 3: An Evening with Peter Mondavi— SOLD OUT Charles Krug Wines in the Regency Room at the Williamsburg Inn
• November 6: Invite a Friend to Class Day—Premier Napa Valley
• November 13: Pints & Pairings:—Great American Ales
• November 20: Le Beaujolais Nouveau est arrivé! Wines of Beaujolais
• November 27: Practicing the Art of Abundance—Zinfandels Fit for Left Over Turkey

Unless otherwise noted, tuition for each session is $30 and does not include tax or gratuity.

Sessions are held at 2 p.m. in the Chesapeake Room at the Williamsburg Lodge

Reservations are required. Please call (757) 229-1000 or (757) 220-7798.

Prices, times, and operating schedules are subject to change.