Rocks & Acid Wine Shop

You all keep us stocked with Sancerre year-round—so let’s slow down and really explore it. This class spotlights classic Loire expressions of Sauvignon Blanc alongside exciting producers we’re newly obsessed with. Cheese pairings will be included to round out the experience beautifully. Familiar, elevated, and always in demand. NOTE: We are NOT able to accommodate transfers between the Thursday and Friday classes.

New to wine, or just want to sharpen your skills? This class is your crash course in tasting, talking about, and truly enjoying wine. We’ll cover the basics—how to swirl, sniff, and sip with intention—while exploring the major grape varieties and styles that form the foundation of the wine world. Expect a fun, approachable session that will leave you more confident choosing bottles, pairing with food, and finding what you actually like to drink. No pretension or intimidation—just good wine, good company, and the start of a lifelong love affair with wine.

Spicy food is notoriously tricky with wine—but Laura is up to the challenge. We’ll explore different kinds of heat across cuisines like Creole, Thai, Indian, Korean, and Mexican. The goal: balance, refreshment, and no scorched palates. Bold flavors, thoughtful pairings, it's going to be a blazing hot and delicious class you don't want to miss. Unfortunately due to the nature of this class, we are unable to accommodate any food restrictions or allergies. If you would like to attend without any food pairings, please reach out to us directly.

Back away from the Frosé. Most rosés are quick and easy sippers that are here for a season and then gone before you know it. But what happens when you take rosé to the next level? We’ll explore rosés with ageability, depth, and something to say. Tavel, Bandol, and beyond—come and see for yourself!

Grapes don’t stop at borders—and their names often change once they cross them. This class explores neighboring countries and regions sharing the same varieties, revealing how place reshapes flavor and style. It’s also why we ask what you like about a grape, not just the name. Educational, fun, and full of “aha” moments.

For this trip to Northern Spain, you don’t need a passport, but a change of clothes might be helpful! We're diving into Txakolina, the bone-dry wine that electrifies your palate with its zippy acidity, alongside traditional Basque ciders that'll make you rethink everything you thought you knew about apples. We'll pair both with pintxos-style tapas, and yes — we're passing the porrón. (Don’t worry, we’ll show you how not to spill.)

Every terroir has its pros and cons, but sandy soils might take the cake. They force vines to dig deep for water, causing them to produce wines with tension and minerality. From the dunes of Rías Baixas to Australia’s McLaren Vale, we’ll be exploring the many ways this simple soil can develop complex wines.

Join Laura for a recap of her and Paula’s trip to Vienna, where they attended the VieVinum wine festival, the grandest showcase of Austrian wines in the world. They met dozens of winemakers and spent time with them in the vineyards and in the wineries—all to find phenomenal gems old and new for you to enjoy! Don’t miss out on this amazing all-Austria education!

Few pairings are as ancient or as effortless as olives and wine. We’ll explore the art of matching all kinds of olives with wines that complement their briny, buttery, and herbaceous complexity. Discover how acid, salt, and fat harmonize on the palate. Come hungry and leave with a new appreciation for the Mediterranean table.

Croatia’s dramatic coastline and warm Mediterranean climate produce wines of incredible character and complexity. The gamut runs from bright, citrus-driven Debit and floral Graševina to dark, tannic Plavac Mali. Croatian wine tells a story stretching back thousands of years. In this class, we’ll explore the wine regions, key grape varieties, and winemakers leading a quality revolution.

The story of wine is the story of civilization itself. Long before appellations and oak barrels, ancient peoples from the Caucasus to Africa were fermenting grapes and trading wine across empires. In this class ,we’ll travel back to the origins of winemaking, bridging millennia through a glass of wine.

Every era has its outcasts: grapes abandoned, forgotten, or out of vogue. In this class, we celebrate the ultimate underdogs: ancient varieties pulled back from the brink of extinction and once-ridiculed grapes reclaiming the spotlight. From rare indigenous survivors rescued by dedicated winemakers to the triumphant rehabilitation of Merlot and beyond, these wines prove that wine has a long memory. Second acts never tasted so good.

They said it couldn't be done. No one would ever be so brazen as to drink red wine with seafood. That’s against the rules, right? WRONG. Rules were made to be broken. In this rebellious class, we challenge conventional wisdom to look at how the right red can be a revelation alongside fish, shellfish, and more. From delicate Pinot Noir to bold Etna Rosso, we'll explore why the forbidden pairing is actually full of possibility. You’ll leave questioning everything you thought you knew about food pairings.

With its blazing Mediterranean sun, thousands of years of tradition, and very active volcano, Sicily is one of Italy's most exciting wine regions. In this class, Paula will take you through the wines she tasted on her trip this summer so you can explore the island's remarkable diversity. Indigenous grapes, passionate producers, and a landscape unlike anywhere else on earth make Sicilian wine a journey unto itself.

Beneath a delicate veil of yeast called flor, some of the world's most singular wines are born. In this class, we dive into the fascinating, mysterious world of flor-aged wines that turn traditional fermentation literally on its head. Explore the fortified and unfortified wines of Jerez, the Jura, and beyond. Nutty, oxidative, complex, and unlike anything else in your glass, these wines reward the curious and challenge the uninitiated.

From sweet and smoky to searingly hot, peppers can be one of the most dynamic (and challenging) ingredients in the kitchen. In this class, we’ll look at the full spectrum of the pepper world and find the wines bold enough, bright enough, or cool enough to keep up. Discover why a crisp white wine loves a shishito, what stands up to the heat of a habanero, and how smoked paprika transforms a pairing entirely. To all the cooks in the kitchen, this one’s for you.

$55 Early Bird Ticket: May 2–September 30 $65 General Ticket: Oct 1–October 31 *Points redemption is not available for this event. Tickets are transferrable up to 48 hours prior to the event but not refundable.*

An old favorite with endless interpretations. From New Zealand to France, South Africa, the U.S., and even Austria, this tasting highlights how place shapes Sauvignon Blanc’s personality. Bright, aromatic, and refreshing in all the right ways. A classic worth revisiting—again and again. Crush Tastings start at 4PM and go until 7PM. Allow yourself a minimum of 30 minutes to enjoy the full experience.

Crush Tastings start at 4PM and go until 7PM. Allow yourself a minimum of 30 minutes to enjoy the full experience.

Crush Tastings start at 4PM and go until 7PM. Allow yourself a minimum of 30 minutes to enjoy the full experience.

Crush Tastings start at 4PM and go until 7PM. Allow yourself a minimum of 30 minutes to enjoy the full experience.

Crush Tastings start at 4PM and go until 7PM. Allow yourself a minimum of 30 minutes to enjoy the full experience.

Crush Tastings start at 4PM and go until 7PM. Allow yourself a minimum of 30 minutes to enjoy the full experience.

Crush Tastings start at 4PM and go until 7PM. Allow yourself a minimum of 30 minutes to enjoy the full experience.

Pedralonga, Albarino is a fresh and crisp white wine known for its bright citrus and stone fruit flavors. It's a great choice for pairing with seafood or enjoying on a warm afternoon.