About this Event
Why does Pinot taste so different from Syrah? And why does Chardonnay seem to have a hundred personalities? This class dives into the grapes themselves—their quirks, their flavor signatures, and why some thrive in cool foggy valleys while others demand blazing sunshine. We’ll taste through the classics (think Riesling, Pinot Noir, Cabernet, Chardonnay) and talk about how grape genetics, ripening, and winemaking decisions shape what’s in your glass. By the end, you’ll have a toolkit for identifying varietals blind and understanding why grapes express themselves the way they do across regions
Classes will be hosted by Davis Steller. Davis has worked with wine from nearly every perspective — in the vineyard, the cellar, and the dining room. He’s farmed at iconic Sonoma estates like Mayacamas, Oakville Ranch, and Laurel Glen; made wine at Diamond Creek and Aubert in Napa as well as in Umbria; and spent years as a sommelier on the floor at acclaimed restaurants including Blue Hill and Single Thread’s sister restaurant, Little Saint. With this breadth of experience, Davis brings a rare, full-circle view of the wine world — connecting what’s in the glass back to the land, the cellar, and the people who make it.
Event Venue & Nearby Stays
Zachys Wine & Liquor, 30 Midland Avenue, Port Chester, United States
USD 25.00
