Maverick’s Wine Director Mike Pierce leads entertaining and interactive wine seminars one Wednesday a month—but true to the overall premise of irreverence that is Maverick, these are not your ordinary wine seminars. While the tasting themes change for each months experience, you can count on three hand-selected wines paired with a complementing, original dish from the award-winning kitchen. Join us every other Wednesday from 5:30 pm - 6:30 pm. Limited to 10 guests - $35 February 20th “Que Sera Sera: The Syrah Taste Test” Syrah is presently one of the most widely planted grapes in the western United States. It is planted in a myriad of soils and growing areas with drastically different climates. Amongst wine writers and professionals, there is much debate as to where it grows best. We will continue and add to this discussion by tasting three very distinctive Syrahs: two from California and one Washington. These heavier wines will be paired with three hearty dishes from the kitchen. March 19th “Junk Food Wine Pairing Challenge” Mike will tackle some challenging foods that are often eaten, but rarely, if ever, paired with wine. Think Cool Ranch Doritos, Carne Asada Taco’s, and a few more surprises. You decide if the pairings work. This is one not to miss! April 23rd “Riesling; The Sommeliers Desert Island Wine?” Riesling gets top billing amongst most wine professionals. It fills their cellars and is the primary choice for their “desert island” wine. We will investigate why and make believers out of any naysayers who think that this grape only makes ‘sweet’ wines. Mike will pour one stunning Oregon and two classic German Rieslings, and pair them with a range of foods from the kitchen. May 21st “Let’s Be Franc—Cabernet Franc Comparative Tasting” Historically, the Cabernet Franc grape has been resigned to a blending tool in Bordeaux and Napa Valley. When grown and vintified properly it attains a beautiful herbal quality that marries perfectly with its inherent pureness of fruit. These qualities help it match very well with typically hard to pair foods, like earthy or bitter vegetables. We will sample one 100% Cabernet Franc from California and one from the Loire Valley, as well as a Cabernet Franc blend from California as a comparative tool. Mike’s "One of a Kind Wine Wednesday" Philosophy • Ordering, enjoying and pairing wine properly wine with food should never be intimidating • Anyone who enjoys wine enough to learn more about it is an expert in Mike’s book • The best way to learn about wine is by drinking it and talking about it • Seminars should inspire drinkers to take more risks when ordering wine or to provide tools to more fully enjoy a single varietal they have always loved • Most importantly it is all about fun - sheer delight and revelry are feelings that wine and food should conjure