Take a deep dive into the world of wine with guest Sommelier Alfred Savoie!
Explore the wines of Oceania! This continent boasts unique new-world wine styles with experimental, fresh flavours. Australia with its bold, warm climate reds like the famous Shiraz; and New Zealand with its cooler climate, crisp and herbaceous Sauvignon Blanc.
Enjoy a sommelier-curated selection of various wines paired with chef’s choice elevated bites.
Disclaimer: We do our best to accommodate allergies where possible, but other guests will be handling these ingredients and cross-contamination may occur. Please contact us at [email protected] with any questions.
*This experience is open to people 19+
To ensure we start the class on time, please arrive a few minutes prior to the event. Safety is our #1 priority. Please ensure you plan for a safe ride home.
*taxes not included, gratuities welcomed on site
$70.00
16 places left
Alfred-Olivier Savoie grew up in the Acadian peninsula, in a town called Lamèque.
He comes to Moncton for his studies and decides to stay and starts a career in the hospitality industry sometimes as a waiter, sometimes as barman. Gifted with a sharp sense of communication and a meticulous mind, he learns quickly that an upscale and rigorous customer service assures the win in that industry. Hence, he becomes Banquet Captain then Maitre D’Hotel in some great restaurant around Moncton.
With a passion for wines, he was always reading and developing new knowledge on the origins, the different varietals, the wines regions and much more. He also studied at CAPS Atlantic (Canadian Association of Professional Sommeliers) so he could really zero in on deeper knowledge and understanding wine more.
If you see him out, you will probably find him, nose stuck in a wine book, trying to absorb as much as he can on a new subject or region relating to wines. From that passion, his will to convey information and his chatter box ways, Alfred-Olivier will deliver a presentation full of stories and anecdotes that you will not soon forget.
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