Wine 201: January 27 – 29, 2017Friday 5:30: Virginia Wine and Cheese Pairing– We will be pairing Virginia Viognier from King Family Vineyards with cheese from Caramount Farms, and Virginia Cabernet Franc from Ox Eye Vineyards with Gouda from Our Lady of the Angels. 8:30: Port and Chocolate Pairing– What day is complete without a rich dessert? This pairing will feature treats from a local chocolatier, truffles dusted with cocoa powder, and chocolates with orange, perfect paired with sweet, young, ruby Port. Saturday 8:00-9:30: Breakfast and Sparkling Wine– Your day will start with a Juve Ye Camps Spanish Cava paired with a savory egg dish. What a way to wake up in the morning! 1:30: Sensory Exploration– For 50 minutes to an hour, Marc will introduce you to an aroma/flavor kit to train your palate, and as you learn, you will have the opportunity to win some prizes. (Your Sensory Exploration includes lunch.) Then, you will have a comparison between Virginia Pino Gris and a French Alsatian Pinot Gris, followed by a battle between a Virginia Meritage and a French Bordeaux blend. Dinner– Menu (prepared by Chef Caitie Maharg): – Spring greens with English cucumbers, radishes, strawberries, ricotta solata and a honey balsamic dressing. Paired with a Washington Riesling (off-dry) – Shrimp & Grits. Paired with a buttery Chardonnay. – Apple crisp with maple, bacon & bourbon ice cream. Paired with a Pedro Ximenez Sweet Sherry.