The Restaurant

Wine Travel 2012

Friday Tastings

Saturday Afternoon Tastings

Saturday Lunch

In-Stock Wines

In-Stock Spirits

In-Stock Cheeses

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At the Bar

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tasting

Friday Tastings

Wine tastings are held every Friday evening.
Reservations are necessary, as space is limited to 40 tasters.
Freshly baked bread from The Restaurant
and a selection of cheeses are served.

RESERVATIONS REQUIRED 271-3919
Admission Prepaid  VISA / MC / AMEX / DISCOVER

Presentation Promptly at 6:30 pm, Done by 7:30 pm

Feb 3

GREAT REDS OF SPAIN   $30    Details
Rioja, Priorat, Penedes & More
Richard deBondt - Speaker

     
Feb 10

GREAT REDS OF CALIFORNIA   $30   Details
Napa, Alexander Valley, Lodi & More
David Williams - Speaker

     
Feb 17

HOW TO TASTE   $20    Details
The Ever-Popular 'Wines 101' Featuring Wines of Oregon
Richard deBondt - Speaker

     
Feb 24

GREAT REDS OF THE SOUTH   $30   
Argentina, Chile, Australia & More
David Williams - Speaker

     
Feb 27

SPECIAL WINEMAKER DINNER MONDAY FEB 27   
Ray Coursen, Owner-Winemaker - Elyse Napa Valley Wines
6:30pm - $75 plus tax & tip ($96)

     
March  2

INTRO TO WASHINGTON STATE   $30   
Red & White Premium Wines from Yakima Valley, Woodinville & More
David Williams - Speaker

     
March  9

INTRO TO BORDEAUX   $30   
Red, White & Dessert Wine - France's Largest Premium Region
Richard deBondt - Speaker

     
March  16

WALLA WALLA & BEYOND   $30   
Red & White from Eastern Washington's Most Famous Vineyards
David Williams - Speaker

     
March  23

ANCIEN WINES  $30   
One of America's Premier Producers of Chardonnay & Pinot Noir
Curtis Stohl, Ancien Wines - Guest Speaker

     
March  30

HOW TO TASTE  $30   
The Ever-Popular 'Wines 101' Featuring Wines of Washington State
Richard deBondt - Speaker



New in 2012 – Saturday Series

The Geography of Wine
A New Series of Tastings
Featuring Wine Regions of the World

Presentations Promptly at 4:00 pm

Dates & Topics at www.northamptonwines.com

RESERVATIONS REQUIRED 271-3919
Admission Prepaid  VISA  MC  AMEX  DISCOVER

 

 

 

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