2010 Curriculum

Our “curriculum” will cover a wide range of topics, some of them about wine and cheese. Our tenured professors for the course are Executive Chef Rhys Lewis and Sommelier Charles Birr. Their entertaining anecdotes pair perfectly with the flavors and tastes of the wines, cheeses, and chocolates under discussion.

January 2010

• January 2: The Cellar Tour of Alsace and Germany Riesling
• January 9: The Cellar Tour of Spanish Reds
• January 16: The Cellar Tour of Washington State
• January 23: The Cellar Tour of Virginia Reds
• January 30: The Cellar Tour of Virginia Whites

February 2010

• February 6: Red Burgundy and Artisan Cheese
• February 13: Champagne, Chocolate, and Bubbles
• February 20: White Wines of the World
• February 27: Coffee, Chocolate, and Dessert Wine

Tuition for each session is $30 and does not include tax or gratuity.

Sessions are held at 2 p.m. in the Chesapeake Room at the Williamsburg Lodge

Reservations are required. Please call (757) 229-1000 or (757) 220-7798.

Prices, times, and operating schedules are subject to change.