We are so excited to host you in our upcoming class! One week before class we will email everyone the complete shopping list and then two days before class we will email the detailed recipe packet and a Zoom link. Until then, below is a list of ingredients and equipment that you’ll need.

Wine List :
Lambert De Seyssel, Petit Royal, NV
Cave de l’Ormarine Picpoul de Pinet, 2018
Château Les Croisille, Le Croizillon

Food pairing suggestions:
If you would like to enjoy snacks with your wine, here are some delicious suggestions that you can get ready before we begin:

Sparkling: Raclette (recipe will get emailed to you!), boiled baby potatoes with skins on, small pickled gherkins, and cocktail onions
Picpoul de Pinet: Tapenade made from green or black olives, goat cheese, fresh oysters
Cahors : Duck liver pâté, Bleu D’Auvergne cheese, truffle cheese, grilled or marinated mushrooms

Alternative Wines:
If you are not in Seattle, or can’t make it to the Pantry to pick up a wine tasting pack, I recommend seeking out delicious wines from the regions we will cover during our happy hour:

Alternative Regional Grapes: Molette, Altesse, Chasselas, Jacquère
If you can’t find a Savoie: Sparkling or unoaked Chardonnay
Style: Sparkling or dry, still wine

Alternative Regional Grapes: Grenache Blanc
Alternative grape from alternative region: Sauvignon Blanc
Style: Dry

South West
Alternative Regional Grapes: Tannat, Merlot
Alternative grape from alternative region: Merlot, Cabernet Sauvignon
Style: Dry

If you are unable to find wine from these regions, just grab a glass of your favorite and you can still follow along and plan to explore some of these wines when you are able to seek them out.

Equipment List:
– 2 wine glasses
– Wine key
– Water to drink