It’s no surprise that customers rate the VV wine club #1 in Atlanta. In addition to competitive levels of membership, best overall value and the flexibility to choose from a wide selection of styles each month, the numerous other perks that come along with membership alone make this a must-do for the true wine lover. Wine club members get exclusive access to limited distribution wines, special discounts, trade-up options and complimentary admission to our weekly wine tasting and other pop up wine events throughout the year. Best of all, wine clubbers get to look forward to our incredible wine club dinner, a five-star, four-course Chef’s Table-style meal paired to perfection with reserve wines by your own personal Sommelier.
Our summer wine club dinner kicked off with a vertical tasting of 2004-2006 Detert Family Vineyards Napa Valley Cabernet Franc alongside a 2007 VV favorite, McKenzie-Mueller Cabernet Franc. We savored these incredible wines over a beautifully served platter of Cabot and Kerrygold cheeses, courtesy of our sponsors. The remarkable differences among vintages was an instant conversation starter, not that this group ever needs an icebreaker. The wine club is much like an extended family, and good times are guaranteed anytime we all get together in one room; this special evening was no exception.
The event room was transformed into a stunning dining room lit up by flickering candlelight reflecting off of the wine glasses lined up before us waiting to be filled with the carefully selected wines of the evening. As in all of our Chef’s Table dining experiences, we had an impressive view of the center stage, our open demonstration kitchen where works of art were being created before our eyes. Our sit-down meal began with a delightful pairing of Tempura Green Beans and Grand Cru Champagne. The crisp acidity and tingling bubbles were the perfect compliment to the crispy vegetables.
The Intro to Wine series is one of our most popular classes, and after attending Level II for the past 4 weeks, I can see why. Level I is an 8 week diploma course designed to provide a firm foundation for both wine newbies and serious enthusiasts. It’s also a fun introduction to the Systematic Tasting Method that is used by wine professionals for detecting and describing wine’s aromas and flavors. Level II takes elevates learning with a more detailed look at terroir, cellaring wine and my personal favorite, food and wine pairings. Best of all, the educational journey culminates in an incredible six-course wine dinner that brings together learning and expected flavors combinations all paired to perfection with unforgettable wines.
We’ve all heard of classic wine pairings like Cabernet Sauvignon with Steak, Chardonnay with Lobster and Port with Stilton Cheese, but to push the limit on conventional pairings in a systematic manner takes learning and enjoyment to a whole new level. Did you ever stop to think about why these classic pairings work so well? Intro to Wine delves deep into the five elements of taste (bitter, sour, sweet, savory and salt) and how these elements relate to wine pairings. Specifically, there are two wine-friendly elements in food, salt and acidity (sour), that make wine taste softer, smoother and less tannic. Likewise, there are two components, sweet and savory (umami), that have the opposite effect, and make wines taste harsher and more tannic. A perfect pairing, to me, means that the elements of taste, in food and wine, achieve balance, drawing out the best qualities and flavors of each.