With sommelier Scott Komplin | in English
Wednesday, February 14 at 7:00 p.m.
$40 Members / $50 Non-Members
810 N. Dearborn St
Discovered by French monks in the 17th century, champagne might embody the best of French craft and tradition, but the same méthode is also used in other French terroirs to produce great bubbles… with a much more reasonable price tag. We add chocolate to our cheese pairing for this intoxicating evening—it’s a date! Paired with Langres, Brie and intensely dark chocolate.
This workshop will last one and a half hours and will be held in English.
Scott Komplin has spent most of his professional career in corporate finance until a business trip to California sparked something new. Now a certified sommelier, he has since spent the last 12 years travelling the Sonoma and Napa wine roads, along with the rest of the wine producing world, discovering brilliant wines, glorious vineyards and incredible producers.