GRAPE'S ANATOMY: "Cool Wines That Pair With Spicy Foods!"

Let's explore 5-6 wines (white, rosé, red, sparkling) that are incredible with spicy cuisines and ingredients. We'll talk about each wine and look at the grape, region, or style and why it goes with the boldness of capsaicin (NO, this is not an episode of "Hot Ones", but we'll order foods with mild to hot spice, depending on your preference!)

This tasting will be held at "Indian Table" in Carroll Gardens, who will be giving us a discount corkage fee. 7x Michelin-Starred chef Eric McCarthy serves regional Indian and Portuguese flavors from Goa. And, everything you learn this night will also apply to spicy latin food, pepperoni pizza, Szechuan...and YES, Buffalo wings!

For this restaurant Meetup, these are the rules: Please order at least two dishes (main and either appetizer or dessert), no drinking and driving, and you are responsible for paying for your food plus tax and 25% tip (boosted to cover some of the wine service value.) Cancellations will only be refunded if someone else takes your spot. Also, the charge for this event covers the wine only; you will pay the restaurant separately for your food. Finally, Meetup has started charging a “ticketing” fee on top of our wine charge. It varies, but has been running about $3-4.

This mini-Masterclass will run with a minimum of 6 and a maximum of 10ppl. We will pour approx. 2.5oz of each wine per person, in total the equivalent of about 2 full glasses of wine. Hope to see you there!

I'll be procuring wines from different retailers so I can't list the producers yet, but here are the styles I will be pouring:

• Bone-Dry Riesling
• Torrontes
• Carbonic Red
• Syrah or Red Zinfandel
• Sparkling Chilean Rosé (Pais grape)
• Pet-Nat

(subject to change if necessary or inspired)