Long-time Hendry fans will know that we love food and wine together, and anyone who has taken George Hendry’s Seminar has been schooled in the relationship between fat and tannin. But what about the other elements of a meal? We’ll dive into how things like sugar, heat, salt and acid impact wine, and vice versa. And since it ‘tis the season, we’ll wrap up with some of our favorite holiday food and wine pairings!
Featuring: 2017 Barrel Fermented Chardonnay + 2016 Blocks 7&22 Zinfandel