There are a limited number of spaces for each of our two wine seminars. For a $10 glass fee (in addition to your Grand Tasting Ticket) you can learn about wines from one of the most sought-after wine lecturers in the country. Michael Weiss is chairman of the Wine Department of the Culinary Institute of America in Hyde Park, NY, and he's known as much for his lively and witty presentations as he is for his knowledge of wines. The seminars are guaranteed to present great wines and a wonderful discussion.
Legal Sea Foods Cheers Boca Bacchanal
Toasting menu of three created courses paired with Boca Bacchanal featured wines, Friday, March 10, 2006 in South Florida Legal Sea Foods restaurants.
Present a Legal Sea Food's dining receipt from March 6-10, and receive a $15 discount on the Grand Tasting gate admission ticket.
Visit the Legal Seafoods website for more info.
Seminar One: - SOLD OUT
The Revenge of the Fearless Taster (Sipping well is the best revenge!) 11:00 AM
Do you ever feel intimidated by a lengthy wine list, or wish that you knew which wine complemented the food on your menu? Enjoy a guilt-free exploration of wanton white wines and refined reds. Don't worry—this is all about learning to enjoy your wines! You will have the opportunity to sample different styles of white and red wines. The seminar will include clues on tasting wines, and possible food pairings for the specific wines we will taste. The tasting will focus on wines from California and Italy, and include an ‘insider’s look’ at what shapes their personalities.
Seminar Two: - SOLD OUT
The Big Red Challenge (The Iron Chef has nothing on us!) 1:00 PM
Enjoy a tasting of exclusively red wines at this fascinating seminar. We will compare two classic growing regions of Europe, Rioja from Spain, and Montalcino from Italy. We will discuss what shapes the textures and flavors of these wines, as well as the foods of the regions in which they are produced. Additionally, we will taste a "flight" of four syrah based wines and discuss Syrah’s increasing popularity and its potentials with different cuisines.
Participating Restaurants:
