All Around Riesling
2025-04-11 19:00 - 21:30 (America/New_York) | Hilton Harrisburg, 1 North Second Street, Harrisburg, PA, 17101, United States
Riesling originates from the Rhine Valley where documented history of the grape exists as far back as 1435. Germany still remains the most copious and heralded producer of the grape, and German Riesling is the benchmark for the varietal worldwide. German Riesling personifies the archetype of an Old World, cool-climate style wine. German Riesling typically exhibits racy acidity and penetrating minerality—a smokiness, stoniness or earthiness—that lends complexity to even the most basic bottlings.
From dry to lusciously sweet, Riesling offers a spectrum of styles that cater to diverse palates and is “loved and respected” by wine enthusiasts and wine industry professionals alike.
While some Rieslings are undeniably sweet, believing that all Rieslings fit that description could not be further from the truth. The range of styles crafted from this versatile grape is vast, including expressions that are bone dry and well balanced with both acidity and natural sugars. Due to a lack of tannins, most white wines aren’t known to withstand long times in the cellar. However, Riesling is solidly structured with bracing acidity and low pH, as well as flavor compounds and phenolics that develop brilliantly with age. Tasted young, Riesling is among the most explosively aromatic of wines, profoundly floral and fruity, concentrated with zingy peach, apple or citrus flavors. With age, these primary characteristics shift towards preserved or dried fruit and flower, and savory nuances of caramel and earth appear. Mouth-watering!
While acidity, alcohol and sugar levels remain constant, well-aged Riesling often gains textural richness and density. Sweeter styles even seem to shift drier on the palate as sugar molecules polymerize. Of course, not all Riesling is meant to be aged, but exceptionally well-made Rieslings, particularly those fermented and matured in traditional oak casks and stored correctly, can evolve marvelously for decades. Seize this rare opportunity to taste 24-year-old Rieslings in April!
Our April 11th event 7 p.m. at the Hilton Harrisburg will unlock the whole fascinating world of Riesling, exploring its different styles and the factors that influence them. Our event will allow you to experience German Rieslings from dry to sweet and from young to old, including eight fine Rieslings from the Credo Imports Portfolio and four special library wines from Germany’s phenomenal 2001 vintage.
We are excited to welcome back Matt Goss from Credo Imports to present the first eight luxury wines. PWS Board Director, Barry Hixon, is generously donating the library wines as a thank you and give-back gesture to PWS for the member benefits he’s enjoyed over the years. Barry will present these 2001 vintage wines.
This in-depth study of Riesling’s amazing versatility will be accompanied by food pairings from the Hilton Chefs to include: Salmon and Crab Cake with Lemon Pear Chutney, Spicy Stir Fry with Roasted Pork Loin, and Peach Tart with Apple Caramel Compote and Smoked Sea Salt. Please inform us early of any food sensitivities by sending email to the Treasurer.
Reservation deadline is Tuesday, April 8th. Seats are limited due to wine availability. This event is offered at special savings thanks to donations from Credo Imports and Mr. Hixson.
Members—$125
Patrons—$120
Nonmembers—$145
For Reservations – go to the Shoppe Page of this webite.

DEADLINE to Register for Viaggio del Vino
2025-05-13 00:00 - 17:00
Purchase reservations from the Shoppe Page of this website.

Viaggio del Vino
2025-05-16 19:00 - 21:30
On Friday evening, May 16 at 7:00 p.m. at the Hilton Harrisburg, we will be experiencing a special event featuring nine carefully selected wines from Italy. We will be pouring four white wines and five red wines representing eight different wine appellations from five different Italian regions (states). Our wine journey in Italy will cover Piedmont, Lombardy and Veneto in the north and Tuscany and Umbria in central Italy.
The Wine List—Whites
Lungarotti Umbria Vermentino IGT 2023. The Greeting Wine. Umbria. Vermentino is high in acidity which makes it crisp and refreshing. The dominant flavor is lemon with pear and green apple. It is often said, “If you like Sauvignon Blanc, you’ll love Vermentino.” This wine was produced with free-run juice. 100% Vermentino.
Bersano Gavi DOCG del Commune di Gavi, Mirage 2023. Piedmont. Most Italians believe the greatest expression of Gavi comes from the hills around the commune of Gavi. Most American Gavi drinkers agree. The fruit for Mirage is hand picked from the finest selection in the vineyard. This wine is a bright straw yellow with greenish reflections. It has a fragrant nose, with refined floral notes and intense fruity scents of citrus and peach. Mirage is fresh, harmonious and elegant with a full and delicate body. The wine has a fruity and persistent finish. The Cortese grape is native to Piedmont. 100% Cortese. Wine Enthusiast 93 points.
Lungarotti Umbria Grechetto IGT 2023. Umbria. Grechetto is a grape native to Umbria. It is largely unknown outside of Umbria and only a small amount is produced in the region (state). This wine is a dry white. It has a medium-light body with medium-high acidity. It has flavors of white peach, honeydew melon, wild flowers and seashell. 100% Grechetto.
Ca dei Frati Lugana DOC, I Frati 2023. Lombardy. The varietal Turbiana is native to the Lugana appellation. Lugana DOC is located on the south shore of Lake Garda. It straddles the regional boundary of Lombardy and Veneto. The winery and estate vineyards are located in Lombardy. Lake Garda is the largest lake in Italy and it has a significant influence on the micro-climate of Lugana. When young, this wine is fresh with delicate hints of white flowers, balsamic notes and traces of apricot. Time enables it to evolve, allowing the mineral notes to be expressed with greater determination. On the palate, it has a significant savory essence, accompanied by exuberant acidity. Ca dei Frati calls this wine “the jewel in the winery’s crown.” 100% Turbiana.
The Wine List—Reds
Fontanabianca Barbera d’Alba Superiore DOC 2021. Piedmont. The Barbera grape is native to Piedmont. It makes an excellent food wine because it is high in acidity and low in tannins. This wine is medium bodied. It has aromas of plum and cherry with the same fruit on the palate accompanied by spice. 100% Barbera. Vinous 90 points.
Frescobaldi Tenuta Perano Chianti Classico DOCG 2021. Tuscany. The Sangiovese grape is native to Tuscany, although it is grown throughout central Italy and parts of northern and southern Italy. The Frescobaldi family has been making wine in Tuscany from the Sangiovese varietal for over 700 years. The grapes for this wine were grown in the Siena area and were all harvested by hand. This Chianti Classico is a splendid limpid shade of ruby red. On the nose it begins with fruity notes of berries and other red fruits such as cherries and plums. The floral aspects are very evident and are dominated by strong hints of violet and wild rose. This gives way to the spicy aroma with cloves and cardamom, and ends on a fresh, balsamic note. On the palate it is mineral with a silky tannic texture, while the finish is fresh and mineral. Sangiovese base with a few complimentary varietals. Wine Spectator 93 points.
Cafaggio Basilica del Cortaccio Toscana IGT 2019. Tuscany. It has been said that “Tuscany was made for Cabernet Sauvignon.” This may explain why “Super Tuscans” are so popular world-wide. Do not expect this wine to taste like California or Bordeaux Cabs. It’s different. This Cafaggio offers enticing violet and black currant aromas and flavors, shaded by accents of boysenberry, mint and black pepper. It firms up on the dense finish, where earth and spice accents add detail. 100% Cabernet Sauvignon. James Suckling 92 points, Wine Spectator 91 points.
Zenato Valpolicella Ripasso Superiore DOC, Ripassa 2020. Veneto. In Italian, ripasso means “repassing.” This wine is vinified in the fall but a few months later it is poured over the skins and pulp of a previous Amarone fermentation. This “repassing” incites a secondary fermentation infusing the wine with a hint of the spicy, glycerol kick of Amarone. It is often referred to as a “baby Amarone.” All of the varietals in this wine are native to Veneto. This Ripassa is a deep ruby-red in color. It shows intense aromas of blackberries and black currants underscored by additional aromas of spice, pepper and a hint of leather. On the palate, it is smooth and viscous with well-balanced acidity and alcohol. 80% Corvina Veronese, 10% Corvinone and 10% Oseleta. Wine Spectator 92 points, James Suckling 92 points.
Monte del Fra Amarone della Valpolicella Classico DOCG, Casa Capitei 2018. Veneto. Rich aromas of spiced plums and blackberry preserves open the nose of this Amarone. As the wine develops, notes of dried leaves, roasted coffee and dried purple flowers begin to flow. The luscious palate is mouth filling with juicy black cherry compote, anise and clove flavors swirling on the palate. It finishes with fine tannins and lifted acidity. Drink now through 2040. All of the varietals in this wine are native to Veneto. Corvina Veronese, Corvinone, Rondinella. Wine Enthusiast 94 points and Editors’ Choice, Luca Maroni 94 points, Decanter 93 points, The Wine Journal 93 points, Wine Critic.com 93 points, Vinibuoni d’Italia 4 stars.
We will be pairing these great wines with three small plates created by the Hilton Chefs. Please inform us of any food sensitivities early by emailing the Treasurer.
You may purchase reservations on the Shoppe Page of this website.
Members—$95
Patrons—$90
Nonmembers—$115

South Pacific Terrific
2025-06-13 19:00 - 21:30
RESERVATIONS CLOSED FOR THIS EVENT. LOOK TO THE COMING MONTHS TO JOIN US!
Join us for an unforgettable evening tasting ten (yes, 10!) exceptional wines from Australia and New Zealand at South Pacific Terrific! on Friday, June 13th, 7 p.m. at the Hilton Harrisburg. Guided by wine expert and educator, Kevin Ostrowski, we’ll learn about the world-class wines and the vibrant wine culture of these two dynamic wine regions. Whether you’re a Southern Hemisphere wine aficionado or just curious about the wines of this region, this event promises to introduce you to new and exciting wines that will become some of your favorites.
WINES You’ll be greeted with a bubbly rosé from Hawke’s Bay New Zealand from the acclaimed McBride Sisters Wine Company, McBride Sisters Collection Sparkling Brut Rosé Hawke’s Bay. The aromatic nose, vibrant fruit flavors, and creamy texture of this Wine Spectator 92-point Pinot Noir-based brut sparkler is sure to whet your appetite for the wines (and small plates) to come.
We’ll move on to three white wines from three different areas of Australia and one from New Zealand to show the diversity of grapes that can be grown to produce exceptional white wines in this region.
The first white will be Hewitson Gun Metal Riesling 2022 from Eden Valley, Barossa Valley, South Australia, a dry Riesling with a juicy citrus flavor profile complimented with noted minerality. This wine is consistently highly rated: 94 points by James Suckling and Robert Parker’s Wine Advocate; and 95 points by Australian Wine Companion.
This will be followed by another highly rated white (94 Wine Enthusiast; 93 Wine Spectator; 91 James Suckling) from Western Australia, Vasse Felix Filius Chardonnay Margaret River 2023. If you are an ABC (anything but Chardonnay) wine drinker, this Chardonnay may convert you. It’s fresh and juicy and beautifully balanced with floral, green apple, and nectarine notes.
Continuing with our highly rated white wines, from New South Wales, Australia, we’ll taste Tyrrell’s Hunter Valley Semillon 2024 (92 Wine Enthusiast). This 100% Semillon wine is medium-bodied, yet intense on the palate with an abundance of citrus fruit, honeydew melon, and floral notes and a brisk acidity.
Not to be overlooked and rounding out the white wines, New Zealand’s classic Marlborough Region contributes Allan Scott Sauvignon Blanc 2023 (93 Wine Spectator). This wine presents bold and vibrant flavors of lemon, ripe mango, tangerine, and crisp apple with hints of candied ginger and green tea.
After these diverse and flavorful whites, we’ll move onto the reds, equally interesting and delicious. We’ll stay in Marlborough, New Zealand for the first red, Wairau River Pinot Noir 2022 (92 Wine Enthusiast). This Pinot Noir is described as highly approachable with bright raspberries and cherries, fresh white pepper, and savory oak on the palate.
We’ll head back to Australia for a sampling of the classic Aussie red wine, Shiraz. Yalumba Samuel’s Collection Barossa Shiraz 2022 (94 Decanter; 92 James Suckling; 90 Australian Wine Companion) is nicely structured and displays the plum, dark berry, pepper, and spice notes one expects from an Australian Shiraz.
Staying in Australia, the next wine is a Rhone-style blend of Grenache (58%) and Shiraz/Syrah (42%), d’Arenberg d’Arry’s Original Shiraz/Grenache 2020 (90 Wine Spectator) from the McLaren Valley in South Australia. This wine is a dark ruby red color with a bouquet of red and black berries. It’s velvety with flavors of cherries, black plums, strawberries, and herbs de Provence.
New Zealand presents our final red, a Bordeaux-style blend from the Gimblett Gravels Appellation in Hawke’s Bay, Craggy Range Winery Te Kahu Gimblett Gravels Vineyard 2022. This wine is made from a classic Bordeaux blend of grapes, Merlot (77%), Cabernet Sauvignon (16%) and Cabernet Franc (7%). A bright nose with notes of cedar, cassis, and black current leads to a very precise palate displaying black fruit and violets in this wine.
Because this sampling wasn’t quite enough for our tasters, we decided to top it off with a well-balanced dessert wine from Australia, Yalumba Antique Muscat (92 Wine Enthusiast; 92 Decanter; 91 Wine Spectator). This fortified wine is rich with tastes of caramel and raisined-fruit and a touch of acidity on the back end to balance the sweetness.
FOOD The Hilton chef has created three interesting and flavorful small plates to accompany our wines. The first plate will be a Roasted Eggplant with Frisee, Heirloom Tomato, Grilled Feta and Poppyseed Dressing. That will be followed by Grilled BBQ Shrimp with Goat Cheese Grits and finally, Braised Lamb Leg Gnocchi with Wild Mushrooms and Pea Tendrils.
To top it off, we’ve commissioned Mysig Bakery, a local small batch bakery, to provide the absolute must have Australian cookie known as an Anzac Biscuit, to pair with the Muscat and end the evening with a touch of sweetness. Please inform us of food allergies by emailing the Treasurer.
RESERVATIONS There is no better way to spend a Friday the 13th than at an exceptional wine tasting presented by the Pennsylvania Wine Society. Reservation deadline is Tuesday June 10th so don’t delay and RESERVE TODAY!
You may reserve seats by going to the Shoppe Page of this website.
Members—$105
Patrons—$100
Nonmembers—$125

DEADLINE to Register for Sauvignon Blanc
2025-08-05 00:00 - 17:00
Purchase reservations from the Shoppe Page of this website as soon as pricing is available. The products for this event will appear on the Shoppe Page as soon as pricing is determined.

Sauvignon Blanc
2025-08-08 19:00 - 21:30
~ SOLD OUT and WE ARE Taking a Waiting List ~ Contact the Treasurer if interested in the Wait List.
We look forward to seeing you Friday, August 8th – 7p.m. at the Hilton Harrisburg for a summertime Sauvignon Blanc tasting. We selected 10 Sauvignon Blancs from 5 countries – the United States (California & Washington), Argentina, Chile, France, and New Zealand. The wines will be accompanied by three small plates, which the Hilton Chef has paired with the wine. If you have special dietary requirements, please be sure to note that on your registration or email the treasurer.
The small plates will consist of:

Toasted Pumpernickel, Lemon Goat Cheese, Basil Pine Nut Gremolata
Crispy Rock Shrimp, Spicy Remoulade, Celery Slaw, Flour Tortilla
Grilled Chicken Brochette with Arugula Chimichurri

The following is a listing of the 10 wines you will be tasting:

Cottesbrook Sparkling Sauvignon Blanc – non-vintage from Marlborough, New Zealand.
Honig Winery 2023 Sauvignon Blanc from Napa Valley, CA
Airfield 2022 Sauvignon Blanc from Yakima Valley, Washington. This wine has been rated 92 pts by Wine Enthusiast and 91 pts by James Suckling
Seven Hills 2023 Sauvignon Blanc from the Columbia Valley, Washington. Wine Enthusiast and Decanter gave this wine 91 pts.
Wapisa 2023 Sauvignon Blanc from Patagonia, Argentina. This wine was rated 91 pts by James Suckling and 90 pts by Wine Spectator.
EQ Coastal 2023 Sauvignon Blanc from the Valle de Casablanca in Chile. James Suckling rated this wine 91 pts.
Henri Bourgeois Petit Bourgeois 2023 Sauvignon Blanc from the Loire Valley in France. This Sauvignon Blanc received the following ratings: 91 James Suckling, 91 Wilfred Wong, and 89 Wine Enthusiast.
L’Escarpe 2023 Sauvignon Blanc from the Loire Valley, France. This wine was awarded 91 pts from Wine Enthusiast and 90 pts by the International Wine Report.
Cois Henri Estate 2024 Sauvignon Blanc from Marlborough, New Zealand. This wine was rated 91 pts by Wine Enthusiast.
Invivo X SJP 2023 Sauvignon Blanc from Marlborough, New Zealand. This vintage was rated 93 pts by Wine Spectator and has consistently been rated 92 pts or above by Wine Spectator from 2021 to 2024. James Suckling rated the 2021 and 2022 vintages 90 pts.

At the end of the evening, you’ll have the chance to vote for your favorite Sauvignon Blanc from each of the featured regions. We’ll tally the results and crown the crowd favorites, so come ready to swirl, sip, and stake your claim on the best in the lineup.
Whether you’re team New Zealand zing or California sunshine in a glass, your palate will help decide the winners! We hope you will join us for this refreshing summer event!
Reservation deadline —Tues., Aug. 5th You may make reservations via the Shoppe Page on this website.
Members—$95
Patrons—$90
Nonmembers—$115

DEADLINE to Register for Luxury Zinfandel
2025-09-16 00:00 - 17:00
You may reserve seats by going to the Shoppe Page of this website.

Luxury Zinfandel - EVENT SOLD OUT
2025-09-19 19:00 - 21:30
This event is sold out. If you wish to join a waiting list – contact the Treasurer.

Photo by Craig Lovell – https://fineartamerica.com
United States, 1885. Grover Cleveland was sworn in for his first term as POTUS, the Washington Monument was dedicated, the Statue of Liberty arrived in New York harbor, and the first Zinfandel vines were planted on steep, rocky limestone slopes in Paso Robles. Many 100+ year old Zinfandel vines planted across California are still thriving, and used to make some of the state’s most compelling wines. Wines made from these legendary vines are distinctive, complex and imbued with history. Old vines produce lower yields, and their grapes have more concentrated flavors and tend to communicate terroir more effectually because of their long-established presence in the soil.
Zinfandel changes character significantly depending on whereabouts in California it’s grown. But classic Zinfandel – spicy, peppery, brambly-briary and fruity – has no equal. Its charm is in its rustic exuberance. It has soul. “At harvest time, growers bring the Cabernet in new trucks and ride fancy cars. The Zinfandel arrives in a motley assortment of old 1940s and 1950s-era vehicles, and the growers are just as earthy and uncomplicated. That only happens with Zinfandel.” notes Tom Mackey, of St. Francis Winery in Sonoma County.
Many of you who participated in past Zin events have asked for a high-end Zin tasting and here is your event! We are fortunate that wine expert and entertaining speaker, Eric Miller, agreed to find some luxury bottles and prepare an elegant tasting of wines from the most succulent, spicy and delicious Zinfandel grapes.
Once upon a time in America, Zinfandel was known as a “hot tub” wine and most people were discreet enough to not talk about what they were having with it. Those Zinful stories are for another night when the women are smoking cigars and the bobblehead men have fallen asleep with the TV on. No, this night is a more sedate window into what has happened to our beloved grape in Eric Miller’s fifty years of vinous romance.
Because Zinfandel is a prolific grape there was a lot of it to be found from Cucamonga to Mendocino counties, along with other social entertainments. The pale version of Zinfandel played an important role in our favorite dark red beverage, which will be briefly mentioned, but we will not be smoking any weed or tasting any White Zinfandel.
Red Zinfandel is known for its rich, dark purple color scheme, medium to high tannin levels, high alcohol content, and medium acidity. While it tends to be medium-bodied and medium dry, it is literally bursting with flavors and aromas of jam, raspberry, blackberry, cherry, plums, cinnamon, black pepper, and licorice all wrapped around various intensities of oak. It’s seductive… people love it.
For Eric, the love began with the breakthrough “Three R’s” — Ravenswood, Rafanelli and Ridge. They mastered the grape’s foibles and used them to create an irrepressible style of California red wine. They rocked our world. Happily, we could afford them, but then the world changed. Too much press. Some son of a gun was buying them up before we could get our hands on them.
Then came Good, Better, Best Zinfandel and we needed to navigate an ocean of wannabe’s. It was not a coincidence that a brand new winery began to make Zinfandel exclusively and started its name with an “R” so it could get on the Zinfandel wagon. High-toned wineries like Biale got the idea and gave Zinfandel full focus. Then came Madison Avenue and Julia Child, the Food Channel; and OMG, Zinfandel became the step-child of sophisticated wine-speak.
Eric’s big questions:

Is this new generation of Zin worth a hundred bucks? Thirty?
Who is Rajat Parr (not a winemaker, I promise you) and why is he using grapes from Cucamonga?
Why does Joel Peterson call his Zinfandel a “food wine” and why is it so light?

Come confused.
Leave happy.
You’ll enjoy both the wine and food at this event. Chef Justin’s small plate food pairings are all meat-centric this time because that’s what Zin cries out for; but Chef also has some great vegan options available for each course. Please send all food allergies to the Treasurer. Here are the small plates:

Roasted Garlic Loaf Crostini, Smoked Skirt Steak with Chive Aioli
Herb Crusted Lamb Lollipop with a Red Wine Reduction Sauce
Prosciutto Wrapped Pork Loin with Fig BBQ Sauce

Join us Friday, September 19th, 7 p.m. at the Hilton Harrisburg to taste some of the very best wines from this favorite grape. Reservation deadline is Tuesday, September 16th.
You may make reservations via the Shoppe Page of this website. Trust us—you want to be there—you deserve this special treat!
Members—$155
Patrons—$150
Nonmembers—$175

Finger Lakes
2025-11-07 19:00 - 21:30
Registration for this event is closed. If you wish to be on a wait list, please contact the Treasurer.
The Finger Lakes region of New York State is home to more than 130 wineries and is the second largest wine producing region in the country. Historically the region was known for wine from native Vitis labrusca grapes like Concord, Pink Catawba and Vidal Blanc. And Hazlitt 1852 Winery on Seneca Lake sells 2.5 million bottles of its flagship Red Cat wine every year. (Cat is wine maker shorthand for Catawba).
Historically it was commonly thought that grapes native to Europe, i.e., Vitis vinifera, could not survive the harsh central New York winters. All of this changed in the 1950’s and ’60’s when a Ukrainian immigrant, Konstantin Frank, partnered with Gold Seal Winery and planted vinifera grapes like Riesling and Chardonnay which ultimately survived the winters. Dr. Frank reasoned that winter in the Crimea where he was from was much harsher than the Finger Lakes.
Join the PA Wine Society Friday November 7th at 7:00 p.m. at the Hilton Harrisburg to enjoy ten wines from eight different Finger Lakes producers, beginning with Dr. Frank Cellars whose wines don’t need much introduction. The aforementioned Konstantin Frank started the vinifera revolution in the Finger Lakes in 1958. The winery is still a family run business, now with the 4th generation leading. We will taste two wines from Dr. Frank: the Celebre NV, a medium sweet methode champenoise Riesling Crément-style sparkling wine with apple honey and spicy aromas on an acidic backbone. We will also be tasting the 2024 Rkatsiteli; a white wine made from a Georgian grape whose lineage can be traced to 3000 BC. The Rkatsiteli is a strikingly aromatic wine with a vibrant medley of tropical and herbal notes.
The next winery is Lakewood Vineyards on the southwestern shore of Seneca Lake. Lakewood started growing grapes in 1955 on land that was a derelict peach and apple orchard. Originally, they sold their grapes to larger winemakers such as Tatlor and Gold Seal. However, in the 1980’s changes in the market forced Lakewood to start making their own wine if they were to survive. Lakewood now farms 100 acres and grows everything from Riesling and Cabernet Franc to Catawba and Vignoles. We will be tasting the 2023 Chardonnay, described as rich and honeyed stone fruit character with caramel, mushroom and toasty vanillin notes. The flavor is on the quiet side, but the mouthfeel makes for food-friendly sipping. Wine Enthusiast awarded this wine 89 points.
Next, we will taste wines from Heart and Hands Wine Company. Heart and Hands was founded in 2007 by Tom and Susan Higgans focusing on producing high quality terroir-driven Pinot Noir and Riesling from their estate on the eastern shore of Lake Cayuga. In the early 2000’s Tom left the tech industry to pursue his passion for making wine, Tom followed this passion to Burgundy and California learning traditional winemaking techniques from masters in the field. Upon returning to the Finger Lakes, the Higgans set their sights on finding the perfect limestone-laden land to cultivate world class Pinot Noir. The winery’s vineyards are underpinned by rare limestone bedrock similar to Burgundy’s, and host nine Pinot Noir clones— Riesling as well as lesser-known cool climate varietals like Aligoté, Lagrein, and Pinot Auxerrois. The first wine is the 2021 Esoterra which is a blend of Aligoté and Pinot Auxerrois. The wine is characterized by bright acidity and stone fruit overtones.
The next wine from Heart and Hands is the 2022 Pinot Noir. This Pinot leaves you wanting more, with a tempting nose of roses, raspberries, and subtle hints of forest floor. A firm palate of tart cherries and black currents has a nice balance of refreshment. The finish is graceful with soft tannins lingering on the palate.
Forge Cellars was founded by Louis Barruol from the Rhone Valley’s Chateau de St.-Cosme, the flagship Domaine in Gigondas. The project debuted with the 2011 vintage. Forge specialized in bone dry Riesling, Pinot Noir, Chardonnay, and Cabernet Franc from the Southeastern shore of Seneca Lake. Forge has 16 different vineyard sites or “Lieux-dits” along an 18-mile stretch allowing an exploration of the unrivaled diversity of soil types.
We will taste the 2023 Forge Riesling Classique. According to Forge the Classique bottlings are their most important wines. Each of the 16 vineyards contribute to the blend aiming to reveal the true nature of each vintage and to explore the terroir of east Seneca Lake. The 2023 Classique is a dry medium bodied wine with notes of orchard fruit, peach and apricot balanced by a taut zesty spine of ginger and quinine with a mineral driven finish. The wine is notable for its precision and balance making it a sophisticated expression of the New York terroir.
A new winery to the region, Apollo’s Praise, was founded in 2023 by wine making couple Kelby James Russell and Julian Rose Hoyle. Apollo’s Praise is a winery committed to expressing the world class and artistic nature of Finger Lakes Wines. Based primarily on fruit from their Lahoma vineyard site on the southeast shore of Seneca Lake, the portfolio stretches from powerful dry Rieslings to Chardonnay, Gruner Veltliner, Cabernet Franc and surprises yet to come. The Lahoma vineyard is a 55-acre site composed of four rolling hills. Uniquely, the soil is sandstone which is uncommon in the Finger Lakes. “Walking through the vineyard you see large red rocks or quartz coming up from the ground …” Kelby explains. “The sandstone does a phenomenal job of draining away excess moisture … Rieslings on sandstone have real opulence.” We will taste the 2024 Riesling “Kabinett”: a celebration of one of the most delicious, thoughtful and misunderstood expressions of Rieslings that exists—Kabinett! This explosive and flavorful style of Riesling features ripping acidity to underline its precociousness, can age for decades, and is typically lower in alcohol. This wine aims to stop people in their tracks with simply how delicious it is.
Sheldrake Point was founded in 1997 by a group of wine enthusiasts who purchased a former dairy farm and orchard on the western shore of Lake Cayuga. The winery started with 5 acres of Vitis vinifera varietals and has since grown to 57 acres. The vineyard is wedged between two deep gorges gently sloping to the east almost to the shore of the lake, with depths of over 400 feet, the waters create a temperature moderating mesoclimate for the grapes. The lake effect hinders early bud break in the Spring, inhibits daily swings in temperature and can delay the effects of autumn frost. Sheldrake Point Rosé made from 100% Cabernet Franc is a cornerstone of the wine portfolio comprising one third of production (2,500-3,000) cases. To make their rosé Sheldrake Point uses the skin contact method. After harvest, the grapes were destemmed and crushed. The resulting must mixture is allowed to soak 12-18 hours. The must is pressed, and the skins are discarded. The 2024 Sheldrake Point Rosé opens with a bouquet of strawberries and cream, raspberry, tart cherry, grapefruit and delicate floral notes. On the palate it presents with a refreshing burst of tartness followed by sweet Jolly Rancher candy-like notes, all balanced by a dry finish.
Ryan William Vineyard was established in 2004 and is located on the southeast shore of Seneca Lake using a 100 % estate grown model. Several varieties of Vitis vinifera grapes are grown including Cabernet Franc, Pinot Noir, Riesling, Chardonnay and others. We will taste the 2021 Ryan William Cabernet Franc. James Suckling writes: “A translucent nose of cranberries and pomegranates turns to a juicy palate structured by acidity and medium grained tannins, a hint of rose petals and lavender hovering above notes of cherries and rooibos. Nice balance between fruit and more savory notes.”
The last wine of the evening is a Bordeaux blend from Ravines Wine Cellars. Ravines is the project of Lisa and Morten Hallgren. The Hallgren’s realized the serious potential for fine, cool climate wine making in the Finger Lakes. This was in 2000 and as timing would have it an opportunity to buy a 17-acre parcel of land on the eastern shore of Keuka Lake between two deep ravines. These particular ravines became the winery’s namesake. Ravines first vintage was in 2002 and was exclusively dry vinifera wines. The 2021 Maximilien is gorgeously textured with red fruits, spice and fine-grained tannins. The blend consists of od 69% Cabernet Sauvignon and 31% Merlot. Softened tannins are created by extended barrel and cellar aging while increasing complexity.
For pairing with these great wines, the Hilton Chefs plan three small plates fashioned after local Finger Lakes cuisine.

Steamed Middleneck Clams w/White Garlic Butter Sauce
Cornell Chicken Thighs with Syracuse Salt Potatoes
‘Beef on Weck’ Toast, Horseradish, Boursin, Caraway

Please send any food allergies to the Treasurer.
This promises to be a great fall event. We hope you will join us. Reservation deadline is Tuesday, November 4th. You may purchase reservations on the Shoppe Page of this website.
Members—$100
Patrons—$95
Nonmembers—$120

Merlot: The Velvet Charmer of the Wine World -- Event is SOLD OUT
2026-02-20 19:00 - 21:30
This event is sold out. Plan now to join us for future events – Alsace Wines with David Killian in March, Honig Wines from Napa CA with Michael Honig in April and Pinot Noir with Kevin Ostrowski in May!

Merlot is one of the most expressive and site sensitive grape varieties and how it can translate soil, climate and winemaking tradition into dramatically different styles.
Therefore, I selected wines for you to taste from the best New and Old-World Merlot regions and hopefully you can pick-up the nuisances of the terroir in these wines.
The following is a listing of the wines we will be tasting:
Montes Alpha Merlot 2020 from the Colchagua Valley in Chile. This wine was rated 92 points by James Suckling.
Oyster Bay Merlot 2023 from Hawke’s Bay, New Zealand. This 2023 vintage was awarded 90 points by James Suckling and Decanter World Wine Awards in the UK and named a Best Buy by Wine Enthusiast in 2025.
Abeja Merlot 2020, Walla Walla Valley, Washington State. This wine is 99% Merlot with 1% Cabernet Sauvignon and has received numerous ratings ranging from 91 to 94 points. Wine Enthusiast awarded it 93 points and named it an “Editors’ Choice”.
Whitehall Lane Merlot 2021, Napa Valley, California. The 2021 vintage is a blend of 82% Merlot, 8% Cabernet Sauvignon, 7% Malbec, 2% Petit Verdot and 1% Cabernet Franc and has been rated 92 points by Wine Spectator, James Suckling and Wine Enthusiast.
Trefethen Merlot 2021 from Napa Valley, California. It was rated 92 points by James Suckling and 94 points by Decanter.
Saintayme Saint Emilion Grand Cru 2022. This wine is from the Saint Emilion AOC in the Bordeaux region of France. This wine was awarded 94 points by James Suckling, 91 points by Wine Spectator and 90 points by Wine Advocate.
Chateau Gazin Pomerol 2021. This wine is 100% Merlot and received 93 points from James Suckling, 95 from Vinous and 92 from Decanter.
Pomerol is a small but prestigious wine-growing region in Bordeaux, France, known primarily for its red wines made from Merlot and Cabernet Franc. It is recognized for its exceptional terror and produces some of the most sought-after wines in the world.
Bell ‘Aja Bolgheri Superiore 2021 from Bolgheri DOC, Tuscany, Italy. This wine is almost entirely Merlot. This vintage was given 95 points by Wine Spectator and 93 by James Suckling.
Tolaini Picconero Tenuta Montebello 2019 from Tuscany, Italy. This wine is 100% Merlot and is our highest rated wine of the evening. It received 96 points from James Suckling, 95 from Robert Parker and Wine Advocate, and 92 points from Wine Spectator and Wine Enthusiast.
The wines will be accompanied by three small plates. Below is the menu for the small plates. If you have food allergies please email the Treasurer.
Course 1 – Toasted Sourdough, Seared Duck Breast, Cherry Jam, Black Pepper Ricotta
Course 2 – Braised Short Ribs, Potato Gnocchi, Pine Nut Gremolata
Course 3 – Dark Chocolate Entremet, Roasted Fig, Honey, Marcona Almond
Reservation deadline is Tuesday, February 17th. However—THE BEST TIME TO REGISTER FOR THE MERLOT EVENT IS RIGHT NOW!! To make reservations, go to the Shoppe Page of this website.
Members—$135
Patrons—$130
Nonmembers—$155

Alsace Wines - SOLD OUT - Join the wait list by emailing the treasurer
2026-03-13 19:00 - 21:30
This event is SOLD OUT. We are taking a wait list. To join the wait list E-mail the treasurer.
Anne Krebiehl, MW makes the case for Alsace as an under-the-radar region that comprehensively caters to the demand for fresher, lighter styles of wine in a February posting on Club Oenologique. Allow her words which follow to motivate your securing seats for our unique Alsace event on Friday, March 13th.
“Whether it’s racy dry whites, fragrant reds, refreshing fizz or unique aromatic varieties, Alsace has it all. Yet this region, tucked into the north-east corner of France, is often overlooked. Why? Because its varied wine styles and grape varieties refuse to be typecast easily; offering so much to the wine lover seemingly counts against it. Given the nature of contemporary tastes in wine, however, Alsace is a region ripe for reassessment.
The varied wine styles and grape varieties of Alsace refuse to be typecast easily Crémant d’Alsace is the region’s most dynamic category. These traditional method sparkling wines went from representing just under 25% of the region’s total wine production in 2005 to 40% by 2025. Their success is not surprising and is helped by a latitude almost identical to that of Champagne.
Alsace Crémants, chiefly based on Pinot Blanc and Auxerrois, come with the kind of cool, natural freshness that’s so desirable in fizz. Most are clean, bright aperitif styles but there are artisanal, longer-aged cuvées that will impress sparkling-wine aficionados.
The rosé category also merits attention: by law, the rosés have to be made from Pinot Noir, so every single bottle of pink Crémant d’Alsace is a saignée-method rosé – only without the hefty price tag.
Lovers of Pinot Noir should also tune into Alsace. This is where things have changed most dramatically in recent years. Pinot Noir has long been the red grape of Alsace and, for the longest time, it was turned into juicy, light-bodied, pale reds that made for delicious, easy drinking but would not have impressed serious Pinot lovers – this has changed fundamentally. Climate change and ambition have wrought wonders.
When a law change in 2011 finally permitted separate rulebooks for Alsace’s 51 grands crus, rather than one general rule for all, growers in three sites applied to have Pinot Noir approved as a permitted grape in the grand crus of Kirchberg in Barr, Hengst in Wintzenheim and Vorbourg in Rouffach. The first two were finally approved for the 2022 vintage and Vorbourg, at long last, for the 2024 vintage. But even outside these sites, Pinot Noir makes exquisitely elegant wines, especially in the sites of Jurassic and Triassic limestone that crop up in the varied geological mosaic of Alsace. These wines can rightfully take their place in any line-up of fine Pinot Noirs.
In 2022, Alsace also changed the rulebook for Riesling so that all non-late harvest wines must be dry. This finally put an end to lingering associations of sweetness with those flute-shaped bottles. These expressive, often site-specific wines are perfect for moods and situations where finesse is prized over power, where fine, ripe acidity takes the lead in accentuating subtle flavours and complements rather than dominates. Their lightness of body and moderate alcohol levels dial into that same desire for lightness and transparency that defines much modern cooking.
For Riesling fans, Alsace offers beautiful combinations of bedrocks: why not compare Rieslings grown on granite, limestone and marl and find your favourite? And lovers of sweet Rieslings need not worry: beguiling Vendanges Tardives and Selections de Grains Nobles, i.e. late harvest and nobly sweet styles, are still made and are always clearly labelled.
Alsace finds itself right back on trend with wines that are fresh, light and nuanced with its Pinot Gris and Gewurztraminer, Alsace holds another card up its sleeve. These more aromatic varieties are still made in a spectrum of dry, off-dry and medium sweet, but the choices put them in a sweet spot for pairing with dishes that also play with gentle sweetness while staying savoury.
This happens when spice and fruit are combined, say in a Mexican pineapple salsa with chilli, in fruit- or honey-glazed hams, or in North African tagines or pastillas. Various Asian cuisines also play this game: in Thai cuisine, for instance, accents of palm sugar counter chilli-heat and citrus tanginess, while sweet-savoury hoisin sauce lends mellow depth to Cantonese favourites like char siu-style barbecues.
With these kinds of flavours, off-dry and medium-sweet wines come into their own and can pick up and resonate with these sweeter strands of the food. Often dismissed as difficult to pair, they open up possibilities where dry wines start to struggle because they are not bone-dry or decidedly sweet but somewhere in between. Once you accept this playfulness in the wines’ balance, these pairings suggest themselves. The sweetness scale, mandatory on every bottle since 2021, has ended the guessing game that once may have prevented you from opening bottles.
Away from the spotlight, it’s clear that Alsace has quietly continued in a multifaceted vein, honing almost every style, and now finds itself right back on trend with wines that are fresh, light and nuanced – and still incredible value.”
Our event host, David Killian, has similar feelings for Alsace wines and has collected some gems for us to experience. The lively acidity and fruitiness that defines Alsace wines makes them some of the best all around partners for food. David has paired these wines with three Alsace-inspired dishes prepared by Hilton Chefs. Please contact the Treasurer for any food allergy concerns.

Chicken Liver Mousse on Garlic Crostini with Pickled Cipollini
Choucroute – Sauerkraut and Potatoes with Pork and Grilled Bratwurst
Caramel Apple Galette with Brown Butter Streusel and Smoked Pecans

This is a wine lovers’ event not to be missed! We will be at the Hilton Harrisburg Friday March 13th at 7 p.m.
Reservation deadline is Tuesday, March 10th. Please contact the Treasurer for any food allergy concerns.
To make reservations, go to the Shoppe Page of this website.
Members—$140
Patrons—$135
Nonmembers—$160

Honig Wines - Reservations Closed 4/21
2026-04-24 19:00 - 21:30
Reservations for this event closed on Tuesday, April 21st. If you’d like to join a wait list to be called in case of a cancellation, please email the Treasurer
Rutherford: The Historic Heart of Napa Valley
When we talk about Napa Valley, we often talk about it as a whole. But the reality is that Napa is a collection of distinct places, each with its own identity, climate, and voice. And then there is Rutherford. Often referred to as the historic heart of Napa Valley, Rutherford is one of the region’s most important and recognizable appellations. At just six square miles, it is relatively small in size, but its impact on the world of wine, particularly Cabernet Sauvignon, is enormous. It is here that Honig Vineyard & Winery has built its legacy, and understanding Rutherford is key to understanding why their wines resonate so clearly.
Rutherford sits along the valley floor in central Napa, stretching between the Mayacamas Mountains to the west and the Vaca Range to the east. This positioning creates an ideal environment for growing grapes. Warm summer days allow fruit to fully ripen, while cool evenings, often dropping more than ten degrees after sunset, help preserve acidity. This balance between warmth and cooling is one of the defining characteristics of the region and plays a critical role in shaping the wines.
The soils add another important layer. Formed from ancient alluvial fans, they are gravelly, sandy, and exceptionally well-drained. These conditions naturally limit vine vigor, encouraging the plant to focus its energy on producing concentrated, high-quality fruit. The result is wines that achieve ripeness without heaviness and structure without excess.
Rutherford is perhaps best known for something that cannot be easily measured but is unmistakable once experienced. Often referred to as “Rutherford dust,” this signature characteristic describes the fine, powdery tannin structure that underpins many of the region’s Cabernet Sauvignons. It adds a subtle cocoa-like texture and a sense of refinement that sets these wines apart. Combined with flavors of cassis, black cherry, and dark plum, this textural element gives Rutherford wines their hallmark balance of power and elegance. It is not just about intensity. It is about proportion.
Rutherford’s reputation for excellence is not new. Dating back to the 19th century, the region has been home to some of Napa Valley’s most influential vineyards and producers. From early pioneers like Georges de Latour at Beaulieu Vineyard to the historic Inglenook estate, Rutherford has long been associated with wines that define California Cabernet Sauvignon.
That commitment to quality continues today. Organizations like the Rutherford Dust Society bring together growers and vintners with a shared mission to uphold the highest standards in grape growing and winemaking, to care for the land, and to ensure that Rutherford’s unique character is preserved for future generations. In 2020, Rutherford became the first AVA in Napa Valley to achieve 100 percent participation in the Napa Green Land program, reinforcing its leadership in sustainability and environmental stewardship.
Honig is very much a reflection of Rutherford’s philosophy. Their wines are not about excess or showmanship. They are about clarity, balance, and allowing the vineyard to speak. This is especially evident in their Cabernet Sauvignon. Whether it is the broader Napa Valley bottling, the Rutherford expression, or the single vineyard Bartolucci Vineyard wine, each step brings you closer to the source. The structure becomes more defined, the texture more precise, and the sense of place more apparent. Even their Sauvignon Blanc, while vibrant and refreshing, carries a depth and composure that reflects the same careful approach.
What makes the upcoming Honig event so compelling is not just the quality of the wines, but the ability to experience them in context. This is not simply a tasting. It is an opportunity to understand how geography, climate, soil, and philosophy come together in the glass. You will taste Napa Valley alongside Rutherford. You will experience the difference between appellation and single vineyard. You will see how subtle shifts in place translate into meaningful differences in structure, aroma, and texture. And you will do it with Michael Honig in the room, offering firsthand insight into the decisions behind each wine.
Rutherford is not just a location on a map. It is a benchmark for what Napa Valley can achieve when everything aligns, climate, soil, history, and intent. On April 24th, 7 p.m. at the Hilton Harrisburg, that benchmark comes to life. For anyone who appreciates Napa Valley wines or simply wants to better understand why they are so compelling, this is an evening worth being part of. Seats are limited, and this is one you will not want to miss.
We will be pairing wines with artisanal cheese plates.
Sauvignon Blanc will be paired with: Lemon Chive Whipped Chevre, Grilled Feta, Austrian Gruyere, Basil-roasted Pear, Spiced Marcona Almonds, and Blueberry Jam.
Cabernet will be paired with: 6-month Farmstead Manchego, 2- year-aged Black Diamond Cheddar, Gorgonzola Picante, Honeycomb, Cherry Jam, and Dark Chocolate.
Please review all cheese plate items and contact the Treasurer for any food allergy concerns.
Reservation deadline is April 21st or when we sell out. Make reservations on the Shoppe Page of this website.
Members—$155
Patrons—$150
Nonmembers—$175

Pinot Noir - Simply Elegant
2026-05-15 19:00 - 21:30
Reservations have closed for this event. If you’d like to be placed on a waitlist for contact if we have a cancellation, please contact the treasurer.
We offer the following article, an entertaining reminder of all the reasons you want to be with us on May 15th tasting our carefully selected Pinot Noirs. The quest is worth it!!
Why Pinot Noir Sucks –by Naill Rush From the Jancis Robinson 2025 wine writing competition. The photo is the author’s own. Caption: ‘The Vosne in question, with Clown Bar’s curious choice of decanter’.

“I spent my 30th birthday in Paris on a humble mission: I wanted to have the best wine I had ever had. I was well on my way to wine obsession, mere months from my eventual move into the industry, and I wasn’t going to be 30 again. Up to that point, I had no better opportunity in my life to blow more money than I should on a bottle I’d never forget.
And so I found myself in Clown Bar for lunch, conferring with the sommelier, deciding at last on a bottle of 2015 Frédéric Cossard Vosne-Romanée ‘Les Champs Perdrix’. A producer in tune with my tastes, working a stone’s throw from La Tâche for a tiny fraction of the price.
But this was a day where I had to nail it. Why would I choose Pinot Noir?
Vulnerable to frost, heat, disease, and everything else, Pinot presents far more challenges to a vigneron than a workhorse like Cabernet Sauvignon. But many winemakers are eager for well-deserved recognition of their heroic efforts to bring the fussiest grape varieties to term.
We hear a lot about how this or that grape variety is particularly difficult. I can think of no other globally popular grape variety where that difficulty is so often disastrously evident in the bottle.
As a category, bad Pinot Noir magnifies all of wine’s potential sins and grotesqueries. The vegetal and under-ripe becomes unbearable; the overripe and jammy becomes sickening. This is what you often get when you pay enough that a guarantee should apply, when mere satisfaction is the minimum you’re entitled to.
Genuinely characterful, dependable sub-£20 Pinots are lauded exceptions that prove the rule. Even when you succeed in swerving the sticky or green ends of the spectrum, you may find yourself rewarded with a £50 bottle of wine which is fine.
Burgeoning winos looking for affordable transcendence may attempt to educate themselves to victory, only to discover that Pinot Noir’s homeland is the most legally complicated and microscopically delineated vignoble in the entire world.
And outside France, those winemakers with lofty ambitions to challenge and honour Burgundy are obliged to Burgundify their approach and communications, to name their vineyards and tell their stories, their history, their aspect and soil, lest they be accused of traducing Pinot’s position as Terroir’s earthly representative. Accordingly, Pinot attracts more semi-scientific marketing guff than any other variety, and the learning curve steepens ever further.
And when you do finally get a fantastic bottle, there is often something of the farm to it, something redolent of decay tucked beneath all that floral, beautiful fruit. It feels incomplete without it. At its best, it flirts so close to the line. I think we all must secretly understand where the Pinot-deniers are coming from, artless as they may seem. What may be seductive and sous-bois to me is a hair’s breadth of psychological bias away from cow leavings.
Personal tastes aside, it is necessary for the food-and-drink cultist to believe that the default option sucks. The same complex is shared by the coffee snob, or even the perfect London Guinness chaser: the subject must be found everywhere, and 90% of it must be truly miserable. Your knowledge and enthusiasm must serve as both map and shield, separating and protecting you from what the masses innocently accept. If it was all broadly good, what would be the point of connoisseurship?
At the sharp end of Sturgeon’s law lies the soul of this form of enthusiasm, a space where personal recommendation and evangelism have indispensable practical value. Pinot is the perfect cargo for the cult of the wine fan, a clear mirror of our collective pathology. It is all the pain, glory and mystery of wine, the mountaintop so luminous and distant, the edge of the chasm so precipitous. Yes, it is forbiddingly complicated; no, there are no shortcuts, and even the wealthy are not immune from disappointment.
In those moments where you get the right bottle at the right time, your devotion is rewarded with rich visions of the Cistercians patiently experimenting, of bygone royals hoarding barrels in their dank cellars, of all the myth and science and je ne sais quoi that compels us. The perfect bottle is your steadfast battle to find it; the winemaker’s careful battle to make it; knowledge meeting luck, skill meeting nature. It’s every lackluster bottle you drank in search of it. It is not made, it is not purchased: it is achieved. Only when the cork is popped will you know if your quest was in vain.
Fortunately for me, that birthday bottle of Vosne-Romanée was indeed the right bottle at the right time. It was Pinot Noir in UHD, all tangerine peel and sour cherry, fragrant and pure, complete with loamy bass notes and intangible energy; dust motes floating in sunbeams. I welcomed it into the moment like an old, flighty friend, turning every detail over in my mind, as if I might never see their like again. As the last drops left my glass, my personal dragon-chase resumed.”
As described by Rush, our tasting team experienced both disappointments and joys while tasting wines for entry to this event. We think you’ll be delighted with our final choices. The wines we chose cover new world and old-world regions known for producing lovely Pinot Noir—Oregon, California, New Zealand, Tasmania, Argentina, Germany, and of course, France. We have a range of styles including white, rosé, and sparkling demonstrating how Pinot Noir expresses itself across the range.
Kevin Ostrowski, respected certified wine judge, sommelier, and wine educator will lead our deep dive into these fabulous examples. Kevin plans to allow lots of interaction this time for you to explore the wines with table mates before we discuss as a group.
Wines will be paired with gourmet small plates to highlight the subtle fruit, earthy undertones, and silky textures of Pinot Noir.

Burrata with Macerated Strawberries, Arugula, Toasted Pistachios, Balsamic Glaze and Basil
Wild Mushroom and Gruyere Arancini with Caramelized Leeks and Truffle Oil
Seared Salmon with Cherry Wine Reduction on Fingerling Chips

Please e-mail the Treasurer with any food allergies.
Space is limited by Hilton availability. Reservation deadline is May 12th. Make reservations on the Shoppe Page of this website.
Members—$160
Patrons—$155
Nonmembers—$180

Botrytis Wines
2026-08-21 19:00 - 21:30
“When conditions are just right, nature can hold a usually nasty fungus in such check that something special happens. Instead of destroying a crop, the fungus creates grapes with incredibly concentrated flavor that can make some of the world’s sweetest, most precious wines.
The fungus, Botrytis cinerea, is more affectionately known as “noble rot.” It’s the same kind of rot that spoils strawberries and soft fruit with greyish fuzz. So what makes this mold noble? It comes down to a fine balance of moisture, sunlight and temperature. Ripe, healthy grapes must still be on the vine as fall begins, when misty mornings can provide the moisture that the fungus needs to thrive. It will pierce a grape’s skin to feast on its juice. After a few hours, sunshine and otherwise dry conditions must follow. This evaporates moisture and stops the fungus in its tracks. The following morning, the process repeats itself.
A succession of misty mornings and dry, sunny days provide the perfect conditions as sugars, flavors and acids concentrate in the grape while the fungus consumes water. It’s risky business, as rain can turn this delicate interaction into full-blown rot. In some years, growers lose their entire crop.
Botrytized grapes aren’t pretty, as they turn shriveled and brown. Their juice, however, is golden, sweet and precious. Each grape needs to be handpicked individually, and yields are tiny. The resulting wines are complex, concentrated and can age for decades.
In a few places, the crucial elements responsible for botrytis occur year after year, and all are famed for their noble sweet wines.”
Adapted from The Beautiful Bounty of Botrytized Wines—A Krebiehl
We’ve sourced hard-to-find wines from Austria, France, Germany and Hungary! This will be an event you’ll talk about for a long time. The wines are memorable and the planned pairings including foie gras, blue cheese, and fruit tart promise to be just right.
Save Friday, August 21st 7 p.m. as your back-to-wine-school date! Reservation deadline—August 18th. Make reservations via the Shoppe Page of this website.
Members—$170
Patrons—$165
Nonmembers—$190
