Online Taste and Chat - Wine in Words, a Sensorial Experience

Online Taste and Chat - Wine in Words, a Sensorial Experience

With master sommelière Jill Zimorski


Wednesday, May 13 at 6:00 p.m.
$15 Members / $25 Non-Members
This event is online - zoom links will be emailed 24 hours prior to the event

Register now

More info soon to come! 

Only 30 women worldwide have achieved the highest wine certification of maitre sommelier. Jill is one of them, so no wonder she worked as Wine Director of the stellar Alinea Group (Alinea, Next, Aviary & Roister) before representing the Champagnes of the Moët Hennessy portfolio. 

Join us as she helps you connect smell, memory and words… so you too can become the Marcel Proust of wine jargon! Why is this connection so important? Because understanding the terminology and what it references can make you a more informed taster; a better communicator; and will ultimately enhance your consumption pleasure.

 

Here’s how it works:

  1. Chose one bottle of wine, or more, from the list proposed by Jill  (Please note: We’ll tell you how to best preserve your bottle if you want to make the pleasure last a few days!)
  2. Stay safe and order at your favorite wine store, via phone or online,  with curbside pickup or home delivery. 
  3. Add a pairing option for a more savory experience… if you are up to it! We have suggestions.
  4. Once you have registered your ill receive a message saying we will send you zoom link on the day of the event. 

Et voilà!

Please note : to make sure participants get to know each other and get all the attention they deserve, our chats are limited to 12.

 

Jill recommends:

Ideally, pick one white and one red for a better sensorial experience...
 
A floral white wineViognier from Condrieu, Riesling or Muscat from Alsace
Food pairings: some type of soft double or triple creme cheese (brie/camembert will work well); would also be appropriate to have a little charcuterie/cured meats
 
An herbaceous white wine: Sauvignon Blanc from Sancerre
Food pairings: Fresh Chevre/some type of goat cheese; crudite
 
An herbaceous and/or tannic red wine: Cabernet Sauvignon Blend from Bordeaux; Cabernet Franc from Chinon
Food pairings: A firmer nuttier cheese like Oussu Iraty, Comte or Gouda; even. an aged Cheddar would work.
 
A fruity, full bodied red wine: Chateauneuf du Pape; Gigondas; Côtes du Rhone
Food pairings: Olives! See other red pairings as well
 

More about Jill:

Jill Zimorski, Master Sommelier
Wine Educator

Born and raised in Charlottesville, VA, Jill Zimorski got her start in the hospitality industry while studying sociology and biology at the University of Virginia. After graduating, she served in management roles in two local restaurants before moving to Washington, D.C. to work for several nationally-recognized chefs; notably Charlie Palmer & José Andrés. As Beverage Director, she oversaw the award-winning wine and cocktail programs at José Andrés’ popular Washington, D.C. restaurants, including Café Atlantico which, under her direction, was named one of the most innovative in the country by The New York Times.

Once in the Windy City, Zimorski accepted a position as Sommelier at Chicago’s culinary gem and Michelin-starred, Alinea Restaurant. Within six months, she was promoted to Wine Director of the Alinea Group (Alinea, Next, Aviary & Roister). In 2016, Zimorski left the restaurant world to take an education-focused position of Champagne Specialist representing the Champagnes of the Moët Hennessy portfolio (Krug, Ruinart, Dom Pérignon, Veuve Clicquot & Moët & Chandon). 

Outside of work, Zimorski enjoys baking, gardening and entertaining and in September 2018, passed the Master Sommelier Exam. Jill is one of 273 professionals in the world (and one of 29 women in the United States) to earn this prestigious accreditation. Jill has completed the WSET Level 4 Diploma in Wines & Spirits.