Sherlock's Wine Merchant provides Complimentary Wine Events at our Brookhaven
and Decatur locations. Wine
and Cooking classes are provided in partnership with The Cook's Warehouse.
Click here for class schedules.
For more information or to sign up for classes, call 404-949-9945.
We're beating the heat Decatur style! Join Michael
and Guest Chef Doris Koplin as they take us into the beguiling
and refreshing world of summertime elegance. We'll start our
journey with a southern Heirloom Tomato Salad, garnished with
Tangy Goat Cheese, Toasted Pine Nuts, and Julienne of Sundried
Tomatoes, all dressed in zesty Basil Vinaigrette, followed
by a sensational Bruschetta with Caramelized Onion. For the
entree portion of our evening, we embark on a whirlwind junket
with a stop in the north of Africa for a Garden Vegetable Couscous.
Traveling on, we reach deep into the heart of Italy for a Scaloppini
of Veal (Scampi Style), ending up in the south of France for
a delightful rendition of oven-roasted Ratatouille. We then
venture back home for a bright and cool frozen lemon dessert
topped with a sinfully delicious homemade chocolate sauce.
Not cooled off yet? Let Michael help as he searches the globe
to deliver a surprising range of unusual wines with extraordinary
quality and value!
The Taste Club – Wining and
Dining: Sauvignon Blanc
What’s up with the “Other White Wine?” Explore
Sauvignon Blanc around the world and discover the grape, the
countries it hails from and the food that pairs perfectly with
it. We’ll start with a beautiful Grilled Shrimp appetizer
accompanied by a New Zealand Sauvignon Blanc, move on to a
French Pouilly Fume with Chicken and Pasta with Lemon and Capers.
Then we will try a crisp, citrusy Chilean Sauvignon Blanc from
the Casablanca Valley with a fresh Herb Salad with Parsley,
Basil, Chervil and Cilantro and end with an American Fume Blanc
paired with a Fresh Fruit Goat Cheese Tart for dessert.
Everyone wants to know the basics, upon which
all things are built. Gil Kulers, AJC wine columnist, former
chef and sommelier, takes you through a fun and animated presentation
on winemaking, how to examine wine and where wines come from
and how that impacts their taste and price. Kulers also offers
a demonstration on how food and wine interact that will forever
remove any fears about food and wine pairing. Once you learn
these basics, you’ll shop for and enjoy wine with a renewed
confidence.
Wine Makes the Meal: James Beard: An
American Icon
Help us honor the very first foodie! Join Michael
and Guest Chef Rebecca Lang as they pay tribute to the one
and only, Dean of Gastronomy, Mr. James Beard (1903-1985).
With the bubbles flowing, our evening of honor begins as the
everyday becomes sublime and we enjoy an Amuse Bouche of Mr.
Beard's rich and delicate Cream Biscuits served with sumptuous
old world style French butter. As we move into the salad course,
we again experience the genius of Beard's simplicity with his
White Bean and Tuna Salad served in a beautiful Shell of Tomato.
His entree of Poulet Sauté à l'Estragon (Chicken
with White Wine & Tarragon) is described by Beard as "a
dish you could serve to the most critical group of food buffs" and
will be accompanied by a chart-topping rendition of French
Fried Eggplant. Sublime remains at the forefront as we saunter
into our final course and witness the beauty of our Honoree's
own Pound Cake with Cognac. Will the air of simplicity and
grace show itself in Michael's wine pairings for this evening,
or will he show us the compliments of complexity? There's only
one way to find out! Join us and see!
Beer is the world’s most popular adult
beverage, yet many people know very little about this age old
brew. This class will immerse you into the world of beer. What
is the difference between Lager and Ale? You’ll learn
the differences and taste some of the world’s best examples.
This class will provide you with some of the basic tools on
how to evaluate and taste beer, as well as some basic history
on this tasty beverage.
Celebrate the onset of fall in our Decatur location
as Michael and Guest Chef Virginia Willis transport us to the
casual elegance of the French countryside. We begin our evening
with a charming Amuse Bouche of the classically French puff
pastry know as Gougeres, a cheesy little delight perfectly
paired with Michael's signature class opener of sparkling wine.
Next, we experience the timeless sophistication of Virginia's
Soufflé au Fromage, a traditional dish currently enjoying
a major resurgence on the American culinary landscape. With
an eye toward cooler weather and comfort minded foods, we move
into the entree portion of our evening by enjoying a beautiful
Chicken with Red Wine Fricassee accompanied by Celeraic Puree,
a buttery and silky smooth French-style puree. As we bring
our countryside adventure to a close, we indulge ourselves
with the rich and creamy goodness of Chocolate Pots de Crème.
But will Michael take us down the traditional path of French
wine pairings or will we find an expatriate grape paying homage
to the motherland? Join us to see firsthand what the pairing
outcome will be!
French Wines: Côtes du Rhône/Rhône
Valley, Languedoc and Roussillon
Traveling to France and want to know more about
the wines you’ll be enjoying? Join Jennifer Pounds for
an overall introduction into the wines of France, and an in-depth
look at the wines of southern France. During this class, you
will have an opportunity to taste and to learn more about the
wines of the Rhône Valley as well as those in Languedoc-Roussillon.
From Italy to California and Back Again! Zinfandel
has been called the California Grape, but guess what – it’s
a kissing clone of Italy’s Primitivo! We will discover
their similarities and differences by having a New World “Cal – Ital” dinner
starting with a Cheese Pairing with a deep, dark California
Zin and an Italian Primitivo, accompany Spicy Lamb Burgers
with Primitivo, partner an Almond and Rice Salad with a Zinfandel
and end our evening with Individual Plum and Chocolate Galettes – the
perfect partner for California Late Harvest Zinfandel.
Gil will give an overview of why so many world-class
wine regions can exist over such large area with a special
emphasis on the powerful Pacific. He will then delve into Washington
State’s Chardonnays, Merlots and Cabernets and talk about
the direction of this vast and fast-improving area. He will
show the fine Pinot Gris from Oregon and compare it against
Pinot Grigio-style wines. And of course, he will spend a good
deal of time on the star of the Northwest wine industry, Willamette
Valley Pinot Noir. For food pairings, he will offer an Old
Bay Shrimp Boil with Oregon Pinot Gris and a Plank-Roasted
Salmon with Willamette Valley Pinot Noir.
This is the class that will thrust you on the
path of becoming a connoisseur. Join Don as he discusses the
fundamentals of wine and wine tasting. In addition to a brief
overview of winemaking and major wine growing regions, this
class will provide you with the basic tools to taste and evaluate
wine with a tasting of selected wines, focusing on identifying
aromas and the major elements. Don’t be afraid, jump
on in, we’re here to help!
Gil will visit most of the state’s numerous
regions and pour examples of each area’s defining wine.
He will touch on California’s sparkling wine, Sonoma
County Sauvignon Blanc, Napa Valley Cabernet Sauvignon, Monterey
Chardonnay, Paso Robles Zinfandel and Santa Barbara Pinot Noir
and Chardonnay. For food pairings, he will offer Shrimp Ceviche
with sparkling wine and Point Reyes Blue Cheese with Napa Cabernet
Sauvignon.
Tonight we will explore the wonderful world of
Riedel crystal with 10th generation Austrian crystal maker
and wine glass expert, Georg Riedel. Not only will you experience
the incredible difference a perfectly crafted glass makes,
you will learn tasting techniques, toasts, and appreciate your
wine with the appropriate glass. And as a bonus, you will also
take home a tasting kit that includes four Riedel glasses from
their new Vitis collection: Montrachet, Sauvignon Blanc, Cabernet,
and Pinot Noir, a $170.00 value. This class is a rare opportunity
to learn about and enjoy wine with a true expert in his field.
It’s a must for anyone who enjoys wine! We are offering
two sessions this evening with Georg. Please make sure that
you select the correct time frame when registering. In between
the 2 sessions (from 7:15 - 8:00 PM), light hors d'oeuvres
will be served and Georg will mingle with guests from both
sessions who wish to arrive early or stay after.
Wine Makes the Meal: From Queso to Fromage
- Cheese Dishes of the World
Let's face it, everybody loves cheese, right?
Of course they do, especially when it's done the Decatur way!
Join Michael and Guest Chef Lynne Sawicki as they put an eclectic
Decatur spin on international cheese dishes and recipes. To
launch our extravaganza of all things dairy, we will enjoy
an enlightening Amuse Bouche that consists of 3 different ages
of the same cheese paired with our customary sparkling wine
opener. Moving closer to the equator for our next tasty morsel
will please even the pickiest of palates as we regale with
delight over Lynne's take on Tamales con Queso Fresco with
Charred Tomato Sauce. Our tour guides then whisk us off the
continent as they provide our next pair of delicacies in the
form of Gnocchi Soufflés served with a tangy Goat Cheese
Gratin. So that they don't leave us wanting more, we finish
our night of a thousand bovines with a decadent Praline Fondue
and Fresh Fruit. Michael always warns us of the dangers of
dairy and wine pairings; do you think he's up to the task?
Stop by and see if he pulls it off!
Looking for a French chardonnay, but can’t
find it listed on the label? You’ll find out the answer
to this enigma and others in this introductory class on French
wines. In addition to learning the basics of French wines – the
regions, laws, and varietals – you’ll acquire in-depth
knowledge of the world-famous Burgundy and Champagne regions.
While tasting the best-known bubbly in the world, you’ll
find out why ‘Champagne’ is only made in one region
in France.
Wines of Italy Series Class I - Piedmont
& Northern Italy
Benvenuti amici (Welcome Friend)! Italy is the
home of Bacchus, the Roman god of wine and fruitfulness, and
this is evident in every province in the country. Join Don
Hackett of The Cook’s Warehouse and Sherlock’s
Wine Merchant as he takes you on a casual but thorough tour
of the wines of Italy. Each class will focus on one of the
three major regions of Tuscany, Piedmont and Veneto, as well
as other regional wines. Classes will include discussions of
wine making, the history of Italian wine and Italian wine laws,
and food pairing. In Class I you will cover the great wines
of the Piedmont region and the regions of Friuli-Venzia, Trentino-Alto
Adige and Lombardy. Please note that although you may sign
up for individual classes in this series, your knowledge and
understanding of Italian wines will be far greater if you take
the entire three-part series. (Class II: 10/29, Class III:
11/5)
We all know that food and wine work great together,
but what about beer and gourmet food? Beer has been identified
as having more than 1,000 flavor elements, making it much more
complex and more precise when pairing with food. So where do
you begin? Start by joining Warner Lawrence for an evening
of discussion about beer and gourmet food pairing. Sample some
delicious beers while learning what works and why. By the end
of the evening you come to know why pairing food with the perfect
beer is a delicious and ever-evolving experiment and that the “perfect
pairing” is not exclusive to wine!
Like Pinot Grigio? You are a Pinot Gris lover
too! Tonight, we’ll explore the delicately fragrant and
lightly lemon-citrus flavor of this wine from around the world.
Beginning with a Roasted Asparagus Salad matched with an Alsatian
Pinot Gris, we will move right into a Grilled Salmon with an
Oregon State Pinot Gris and enjoy Risotto with Italian Pinot
Grigio, then kick back and savor a late harvest Pinot Gris
with a Stone Fruit and Honey Shortcake.
Everyone wants to know the basics, upon which
all things are built. Gil Kulers, AJC wine columnist, former
chef and sommelier, takes you through a fun and animated presentation
on winemaking, how to examine wine and where wines come from
and how that impacts their taste and price. Kulers also offers
a demonstration on how food and wine interact that will forever
remove any fears about food and wine pairing. Once you learn
these basics, you’ll shop for and enjoy wine with a renewed
confidence.
Wines of Italy Series: Class II Tuscany
& Central Italy
Buono notto (Good evening)! Tonight the wines
of Tuscany will be featured along with regions of Umbria, Le
Marche and Abruzzo. Tuscany is the home of the famous dry,
dark, red wine, Chianti, and others such as Brunello, Rosso
di Montalcino and the Super Tuscan. Learn how techniques in
wine making vary. Some excellent wines have been produced from
these regions and they are much in demand internationally.
Salute! (Class I: 10/22, Class III: 11/5)
Now that you’ve mastered the basics, it’s
time to dig a little deeper into the world of wine. In Wine
102 Don will discuss the more advanced viticulture and vinification
techniques and how these influence the wines we drink.He’ll
alsol explore the lesser known grape varietals and some of
the worlds most famous wine growing regions. This class is
suitable for both the beginner and experienced wine enthusiest.
Wines of Italy Series: Class III
Veneto & Southern Italy
Molto buono vino (very good wine)! In Class III
of this series, you will take a trip to the Veneto region in
the North and then travel down South to the regions of Puglia,
Campania and Sicily, where the grape vines grow among the ancient
Greek and Roman ruins. Once you take this three-part Italian
wine series, you might like all of the regions, but with Don's
wine expertise, you will know the appropriate food and wine
pairing. Arrivederci! Ciao! (Class I: 10/22, Class II: 10/29)
The United States is widely considered to be
the most influential country when it comes to global wine trends.
This class will focus on the most important US wine producing
state: California. The wine production in the state of California
is more than double the production of the entire country of
Australia! That’s a lot of great wines to choose from
and lots to learn. Don’s discussions and tastings will
include many of California’s wine regions as well as
historical data and, of course, lots of fun!
The “Other Red Wine” Learn why this
fashionable grape sky rocketed to prominence in the past 5
years. Velvety, smooth, fruit forward taste makes this wine
incredibly food friendly. Rich Wild Mushroom Soup will open
the evening paired with a California Pinot Noir. We will move
up the coast and serve a Pacific Northwest Pinot with Herbed
Pork Tenderloin. Next we’ll try a Fennel, Fruit and Manchego
Salad with a hardy Aussie Pinot and then the best closer – a
Fun Sparkling Pinot Noir with individual Chocolate Pot de Crèmes.
Picking up where we left off in Class #1 (California
Wines), tonight we will focus on the wines of Oregon, Washington,
and New York, as well as some home grown Georgian wines and
a couple of other surprises. Let Don be your guide as you explore
these great flavors that come to us from all corners of the
country. Always fun and informative, Don’s classes sell
out fast, so don’t wait to sign up!
Brookhaven
Sherlock’s Wine Merchant
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Brookhaven Schedule