We champion winemakers, brewers & distillers who are farmers, gardeners, horsemen & herdsmen; artists, chemists, philosophers & revolutionaries. Some of them are old-school, some are innovators, a few may be weird (and proud of it) but all of them are wonderful.
Square Table Series 3.0!
Jill Mott is back for a third Square Table Series, and this time it's getting esoteric. From Sherry, to the famous oenophile Thomas Jefferson to clay vessels (a.k.a. amphorae or quevri depending on where you're/they're from), Jill will take you down a few paths less traveled. This is a great holiday gift for your favorite wine geek!
SHERRY! Tuesday, February 6th 2018
Step aside Grandma's Sherry. This wine has been making a comeback for shy of a decade and its qualities are becoming more and more appreciated by the culinarily-inclined, curious, and all-around drinker looking for umami and deliciousness. Sherry comes in all styles and flavors; light, heavy, dry, sweet. That said, most well-made Sherries are dry and pair exceptionally well with dishes that are otherwise difficult to couple with wine (olives, miso, soups, charcuterie, etc). Welcome, (not-Grandma's) Sherry. $35
What was Thomas Jefferson drinking? Tuesday, March 6th 2018
The United States most likely has Thomas Jefferson to thank for our appreciation of fine wine. Jefferson's records are astoundingly complete and accurate not only in what he was drinking but why he appreciated a certain region, grape, producer, or flavor. This will be a one-of-a-kind walk through historical anecdotes while we taste now-famous regions that are plausibly famous on our shores because Jefferson lauded them first. $40
Why Clay? Wines fermented &/or aged in clay! Tuesday, April 10th 2018
The first ever vessel for fermenting &/or aging wine was yes, CLAY. The receptacle has stood the test of time and in the last five+ years is gaining a following amongst natural wine makers looking for the utmost purity of fruit and possibly, a connection to a distant, wise past. We'll be tasting various wines fermented or aged in clay and pick apart why this vessel is so revered amongst a very special class of winemakers, sommeliers, and historians worldwide. $30
Per class as listed. $100 for the series.
811 GLENWOOD AVENUE MINNEAPOLIS MINNESOTA 55405