Wine & Champagne Masterclass - 25 Feb 2016

$139.00 AUD
inc GST
Approx $95.35 USD

An exclusive celebration of French wine and Champagne with winemaker and educator Loïc Le Calvez.

A 2-hour class to taste a selection of 10 wines and champagnes, including Dom Perignon, paired with savoury petits-fours, appetizers and other delicacies.
$139 per person, all included

Thursday 25 February from 6.30pm to 8.30pm
At Alliance Francaise, 51 Grey st, ST KILDA

Join us for a fun and educational wine night. Loïc will take you on an exceptionnal journey as you taste wines and hear stories about the winemakers. A great opportunity for wine lovers or if you’re developing a new interest in wine and want to discover the secrets of wine appreciation and winemaking.
Throughout the night, Loic will share his expertise and give you an understanding of the grape varieties and wine making techniques that differentiate your favourite drop.

Set in the iconic "old kitchen" of the Eildon Mansion, you will take part in a unique cultural experience. It will be friendly, educational and interactive. There will be 10 wines to discover on the night, including Dom Pérignon.
This is an exclusive event: places are limited to 14 people and sell out quickly. Strictly no refund/cancellation after Friday 12 February. Come along with a friend, your partner or a family member for an unforgettable evening spent in the heart of the Alliance Francaise Eildon Mansion, in St Kilda.

La Carte des Vins

- AR Lenoble Grand Cru Blanc de Blancs NV
- Gosset Grand Rosé NV
- Dom Pérignon 2004

Vin blanc:
- Mas d'Espanet Blanc "Eolienne" 2013
- Trimbach Riesling Reserve 2012
- La Manucfacture Chablis 1er Cru "Forêts Vieilles Vignes" 2013
- Marc Brédif Vouvray 2003

Vin rouge:
- Domaine Marcoux “La Lorentine" Lirac 2012
- Domaine Bertrand Bergé "Ancestrale" Fitou 2012
- Chateau Bel-Air St-Estèphe Cru Bourgeois 2010


Les macarons - raspberry cream and salted caramel.
Les tartelettes - lemon meringue, chocolate & hazelnut and passionfruit curd.
Les fromages - brie, goat cheese and blue chesse.
La charcuterie - terrines, pates and fresh bread.

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