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Dolce V(it)A
Dessert wines that change minds

Before Rosé finally entered the household lexicon, pink wines were treated as second-glass citizens. Dessert wines have long suffered a similar fate. Around the world – and certainly In Virginia – however, world-class sweets abound. Crafted from a range of styles: cold fermentation, late-harvest, raisination, chaptalization, etc., the best local “stickies” beguile beyond their richness and dessert-ability. Join us for a spate of sweets that might just change your mind about what the sweet life is all about. Fee includes complimentary wine glass and wine samples. In traditional wine-pairing style, each wine accompanied by an expertly paired hors d’ oeuvres bite.

Featured Wines:

• Barboursville Paxxito 2015
• Rochbridge Vineyards V D’or 2017
• 868 Estate Vidal Blanc Passito 2017
• R.A.H Series I, 2017
• Michael Shaps Raison D’Etre 2016

Our Garden continues to follow CDC recommendations and state guidelines for preventing the spread of COVID-19. Properly worn masks are strongly encouraged for indoor class participants regardless of vaccination status. The Garden reserves the right to implement additional safety measures. Any updates will be communicated prior to class, if possible.

Participants 21 and older only.

Register Member $64

Register Non-Member $77

Tuesday, January 17, 2023
6:00 pm - 7:30 pm
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Event Details

Jason Tesauro Sommelier Vine to Glass - The Governor's Case, Part 1Jason Tesauro, Sommelier

Joined Barboursville Vineyards as National Brand Director in 2002. By day, Jason is a writer/photojournalist with three books, four cameras, and five children. Author of The MODERN GENTLEMAN book series, he’s a three-time national award-winning culture and lifestyle journalist for Esquire, Decanter, Travel+Leisure, The New York Times, and others. By night, Tesauro is an internationally-accomplished sommelier who has served as an ambassador for Virginia Wine since falling in love with a 1998 Sangiovese Reserve. He lives in the Church Hill neighborhood where he’s constantly tinkering with cocktail recipes and restocking the Crisp Whites section of his cellar.