Back in the day, y’know, before wine magazines and measurable sulfur got wine all fruity, the most renowned wines were the ones that still provided pleasure and food-friendliness after long keeping, originally in clay jars and eventually in wood.

We're gonna be real with you. These are brown wines. Dead wines, mostly from categories long lost to the sands of time and the Purity of Fruit mantra.

But thanks to Sotolon Selections, a wee little catalog of wines inside the world that is Haus Alpenz, these wines now live a new, secret life. (“Sotolon” by the way, is an elusive molecule that gives us the flavor of maple syrup and fenugreek, is a common flavor in oxidized wines, and once mysteriously stunk up much of New York City! )

This one-hour class will take us on a world tour of historic oxidative wines—from production to your palate. Jake Parrott, a venerable super-geek and longtime wine pro, will guide us through the intricacies of these often rare wines, pairing them each with a unique (and sometimes surprising) bite to demonstrate the versatility of an often misunderstood category of wine.

Our lineup will include:

A Catalan rancio sec (yup, rancio means dead)

A single-harvest Madeira (Madeira is deliberately made dead)

An old solera Maury (which is only kinda dead)

A rare, foraged Carcavelos (which was left for dead in 2004)

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DATE: Wednesday 11/30/22

TIME: 6pm-7pm

TICKETS INCLUDE: one-hour class + 4 tasting pours

*NOTE: This is a one-hour class, held indoors at Wild Child.