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LY261 Sauvignon Blanc: Tangy, Tart, and Tantalizing

  • 26 May 2011
  • 8:00 PM - 10:30 PM
  • Private residence, 75017 Paris; Métro: Monceau or Wagram
  • 8


  • If attending with Joint Member and paying for both, please enter Joint Member Details into guest box on registration form.

Registration is closed
Thursday, May 26Credit: Meredith Mullins

It’s hard not to like wines made from Sauvignon Blanc. They’re so charming and perky – like those energetic people we secretly hate in the front row of aerobics class. But can these lively whites be serious as well? We’ll cross regional and national borders in search of the common thread among some fantastic wines that might surprise you in their diversity.

Instructor:  Thomas Boothe’s, extensive knowledge and passion for wine and his innovative teaching style have been fueled through work and study in a variety of wine-related fields.

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