About This Class

There's a long-standing belief that chilli and wine don't get along, and that anything aromatic, fiery or heavily spiced is best washed down with a cold beer. This evening sets out to prove otherwise. Across the course of the night you'll taste seven wines drawn from vineyards around the world, each one poured alongside a course built around a different region of Asia. The kitchen sends out plates layered with lemongrass, ginger, toasted spice and fresh herbs, and the glass in front of you is chosen to meet them. Some pairings work by cooling the heat, others by leaning into it, and a few will surprise you entirely. Ty, our in-house sommelier and chef, leads the tasting. Rather than talking at you about tasting notes, he'll walk through what's actually happening between the wine and the food on your plate: why sweetness tames chilli, how acidity cuts through richness, and what tannin does when it meets a bowl of something aromatic and hot. It's the kind of understanding that stays with you long after the evening ends, and it will change how you shop for wine. The food comes from Chef Jazzi and the team, cooked from scratch on the night, with pastes ground and stocks built in our kitchen rather than lifted from a jar. Dishes are plated as you go, so each course arrives at the table at its best. The atmosphere is relaxed and sociable. You'll be seated together, glasses filled and refilled, with plenty of time between courses to talk, compare notes and disagree about which pairing worked best. There's no need to know anything about wine before you arrive, and no expectation that you'll spot every note in the glass. Come curious and hungry, and Ty will do the rest. We're keeping the specific wines and dishes under wraps until the night. Half the pleasure is in not knowing what's coming next. Skills • Tasting wine methodically, from appearance and aroma through to finish • Recognising how sweetness, acidity, tannin and alcohol behave against chilli heat • Understanding why certain grape varieties suit aromatic and spiced food • Identifying key herbs, spices and aromatics in Asian cooking and knowing what they need from a glass • Building your own pairings at home with confidence • Seven wines tasted and seven courses eaten across the evening Details • Duration: Approximately 3 hours • Skill level: All Levels • Prerequisites: No prior experience required. Guests must be 18+ Upcoming Class Dates • Saturday 4th October - 6:30pm till 9:30pm