"One of a Kind Wine Wednesday"
Winter/Spring 2010 Calendar

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 one Wednesday a month from 5:30 pm - 6:30 pm. Limited to 10 guests - $35


BELOW ARE THE WINTER/SPRING 2010 SEMINAR THEMES.



January 20th "Mexican Food & Wine?"
I’ve never met a high quality, aged, German Riesling that didn’t get along famously with an authentic carnitas taco. I am also on a mission to find a red wine to go with spicy, flavor packed, “south of the border” cuisine that many of us San Franciscans consider comfort food.

February 17th " Junk Food Wine Pairing Challenge #7”
Mike will tackle four challenging foods that are often eaten, but rarely, if ever, paired with wine. Think gravy fries, Junior Mints, and a few more surprises. Reserve your place soon; this is one always sells out in advance.

March 17th “Napa Sub-Appellations: Unique Soil Composites & Their Effect on Cabernet Sauvignon ”
We will taste three Napa Cabernets from the famed sub-appellations of Mount Veeder, Rutherford and Diamond Mountain to identify the difference soil compositions and micro-climates can have on the structure of this easy to grow, worldly varietal.

April 21st "Pinot Noir Alternatives"
Pinot Noir is super popular for a number of valid reasons. It has a clean fruit component, soft tannins and pairs well with a range of cuisine. Since I’m a little tired of their dominant popularity, inflated price, and the trend of releasing them too young, we’ll taste some nice alternatives that have all the positive attributes of Pinot Noir and none of the negatives. Think, Barbera, Mourvedre, and Zweigelt.

May 26th "Brunch & Wine?"
Coffee…..check, donuts….check, eggs benedict….check, hangover….check, Willamette Valley Pinot Gris……what? One of the many things we do well here at Maverick is Brunch and another is wine and food pairing. Why not combine the two? Remember folks, there is a wine for every food. Trust me.

June 16th "Thai Food & Wine?"
It is really fun to choose wines to pair with Thai food, as the cuisine has such complexity and intense flavor. The challenging ingredient is the famous, fiery Thai chili. There are plenty of wines that can tame the burn, while still matching the underlying flavors of classic Thai dishes. I promise, no Gewurztraminer.


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