Tastings & Events

Old World vs. New World Reds One Sip at a Time (Full OSAAT Schedule, too)

One Sip at a Time classes focus on wine basics like how to taste, evaluate, and talk about wine, while helping you identify the wines and flavors you enjoy most. You can join us for the full series or just come by for a class or two. Course fee for each class is $25.

Sign up for any of the core classes, which take place the second Thursday of each month at 7:15 pm (except August) and last about 90 minutes. In addition, you can sign up for "Deep Dives" into some of the world's greatest grapes on six Sundays throughout the  year. 

Reserve your seats by calling us at 703.356.6500, emailing us at wineteam@chainbridgecellars.com, or just stopping by the store. For more wine class options, check out our winemaker/importer classes.

 

Old World vs New World Reds
Second Thursday of May (May 14, 2015), 7:15 pm

Taste a Cab/Merlot blend from Bordeaux and one from outside Europe. Try an oaked Pinot Noir from the Russian River Valley and one from Burgundy. Same grapes, different wines. What’s going on? Learn the answer as you sip pairs of wines from Europe and the USA. We’ll cover weather, winemaking, and soils, along with the differences between Old World and New World winemaking and taste these great wines:

Hillinger Pinot Noir Eveline 2013
Paraiso Pinot Noir Santa Monterey 2013

Clos Siguier Cahors 2011
Catena Malbec Mendoza 2012

Ch Recougne Bordeaux Superior 2010
Chappellet Mountain Cuvee Napa 2012



Old World vs New World Whites
Second Thursday of June (June 11, 2015), 7:15 pm

Discover the similarities and differences between white wines grown in classic European wine regions and their New World counterparts. As you sip, find the common thread in Chardonnay from Burgundy vs. California, and discover the stunning difference between classic Sancerre and New Zealand Sauvignon Blanc. Then compare Mosel vs. Clare Valley Riesling ... a fun and delicious contrast!

Hooray for Rose!
Second Thursday of July (July 9, 2015) – 7:15 pm

See the world through rose colored glasses!  We'll kick off the dog days of summer by learning all about everyone's favorite warm-weather sipper.  During this fun and casual class, you'll try iconic, pale salmon styles from Provence, to pink fizz, to more unusual styles from around the world.  You'll try an array of rose with complementary snacks, and learn all about how those gorgeous shades of pink get that way!

Sauvignon Blanc – A One Sip at a Time Deep Dive
Sunday, July 19, 2015, 5:00 pm

our every-other-month Sunday series gives you a “Deep Dive” into a single important grape variety – and this month we’re focused on a great summer white, Sauvignon Blanc. Aromatic, sometimes even pungent, Sauvignon Blanc is like that friend we all have who makes his or her presence known the second they enter a room! Despite its distinctive varietal character, there are many different ways to express this popular, citrusy varietal.

Six (Other) Whites You Should Know 
Second Thursday of September (Sept. 10, 2015), 7:15 pm

No Chardonnay. Not a taste of Sauvignon Blanc. Nope, we’re going to delve into some of the world’s most interesting whites, many of which come from grapes you’ve never heard of! Sure, we’ll play with Pinot Gris and rock out with Riesling, but we’ll also get to know Verdejo, sip on Chenin, and…well, you get the drift. A chance to explore some of the world’s most versatile, delicious, and great value whites.

Pinot Noir - A One Sip at a Time Deep Dive
Sunday, Sept. 20, 2015, 5:00 pm

Delicate and ephemeral, difficult and expensive to grow, Pinot Noir is the diva of the grape world. Maybe that’s why we love it so much? In this Deep-Dive One Sip at a Time class you’ll get to explore this complex, aromatic grape. You’ll taste everything from earthy red Burgundy to plush California Pinot, and maybe even find that elusive, delicious, great Pinot Noir for less than $20.

Hey, Wait A Minute: That’s Sweet! 
Second Thursday of October (Oct. 8, 2015), 7:15 pm

We know, we know. “I don’t like sweet wines” is something we hear every day. But, have you ever tried a sweet-and-tangy Loire Chenin Blanc with a little mousse pate? Or, a golden Semillon/Sauvignon Blanc blend with bleu cheese? Or, perhaps most wonderful of all, a nutty, caramel-infused barrel-aged sweetie with toasted nuts? Come give these beauties a try, and you may just find yourself sweetly convinced!

Riesling - A One Sip at a Time Deep Dive
Sunday, Nov. 1, 2015, 5:00 pm

One of the world’s most misunderstood grapes, Riesling is beloved by sommeliers, but causes an involuntary nose-wrinkling in most consumers. Wind down the weekend with a look at this surprisingly versatile grape. From bone-dry Australian Rieslings with racy acidity to unctuous German examples that are about as far away from Blue Nun as you could imagine, you’ll taste all that Riesling has to offer.

Six (Other) Reds You Should Know
Second Thursday of November (Nov. 12, 2015), 7:15 pm

Cabernet and Pinot Noir…not going to be in your glass! Instead, we’re going to explore a world of flavor and fun with some of the world’s other great red grapes. These are some of our favorite food and sipping friendly reds, some from “important” grapes you may have tried before and others from a bit off the beaten path. A world of interesting, delicious, and often super value reds away your discovery.

Cheap vs. Expensive: Which Do You Really Prefer?
Second Thursday of December (Dec. 10, 2014), 7:15 pm

The Grand Finale: A blind tasting! Sample four pairs of wines “blind.” One will be a $12-$15 value; the other a $25-$40 star. Can you tell them apart? And which do you prefer? In this festive session, you’ll learn why wines cost what they do and tricks for getting the most wine for your hard-earned dollar. And you’ll find out how much a price tag may influence your preferences – One Sip at a Time.

Note: Registration for this class opens to the general public on Dec. 1. Registration before Dec. 1 restricted to One Sip at a Time Passport holders and attendees of at least four other 2015 One Sip at a Time sessions.

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