Tiny Bubbles and Tiny Bites

 What Will Be Taught and Sampled

· Learn the nuances of Champagne and Sparkling Wine under the direction of Shully’s Sommelier Jerel Hall

· Platter arranging a charcuterie board, dry cured meats, with condiments, cheese, crackers and breads

· Crostini with spreads – French olive spread, smoked fish spread, Greek feta cheese/yogurt spread

· Jacob Shully’s chorizo queso fundido with tortillas 

· Sun dried apricot coins with bleu cheese, honey and walnuts

· Pretzilla buns with pulled pork, sides of BBQ sauce

· Petite potato with sour cream and caviar 

The Champagnes and Sparkling Wines That Will be Sampled

Larmandier-Bernier Terre de Vertus Non-Dosé (2010) 

Leclerc Briant Brut NV 

Clotilde Grand Cru Blanc de Blancs NV 

Vilmart & Cie “Grand Cellier” NV 

Domaine Vigneau-Chevreau Vouvray Brut Methode Traditionelle (NV) 

Raventós i Blanc, Conca del Riu Anoia “de Nit” (2016)  

Fiorini Lambrusco Grasparossa di Castelvetro Becco Rosso 

Delinquente Wine Co. Bianco d'Alessano “Tuff Nutt” (2018) 

Jean-Paul Brun Terres-Dorées FRV100 (2017)