Get ready for an unforgettable night of wine, karaoke, and good vibes with DJ Great Scott! Sip on special wine cocktails, sing your heart out, and indulge in our signature charcuterie boards available for purchase. Bring your friends, grab a mic, and let the good times flow!
DRY SHERRY? Fortified wine does not have to be sweet wine! Sherry Explained is an in-depth exploration of one of the wine world’s most complex and historically significant styles. The course traces the evolution of Sherry from its Phoenician origins through England’s long-standing obsession and the challenges of 20th-century scandals. Students will examine the geography, climate, and zones of production of Jerez, with particular attention to its distinctive soils, grape varieties, and vineyard management practices. Winemaking topics include biological versus oxidative aging, back-sweetening methods, maturation techniques such as the solera system, and the classification of Sherry styles. The course concludes with a hands-on blending exercise, allowing students to experiment with creating their own Sherry-style profile..
White sparkling is just fine. Rosé? We get it—there’s no shortage of pink bubbles. But when you’re not aiming for “girly” and you’re really looking for a great bottle of red to share with your Valentine, an unexpected question arises: red sparkling wine—how is that even a thing? What rebellious Cupid put that into orbit? In this guided tasting, we’ll explore the fascinating world of red bubbles, from lightly frizzante and juicy to dark, structured, and downright seductive. These wines challenge expectations and blur the line between celebration and intimacy, revealing why effervescence can make red wine even more alluring. Long tied to romance, ritual, and a touch of mischief—often wrapped around a big chocolate heart, red sparkling wines offer a bold, unconventional way to toast love. Come curious. Come fall in love. (Your partner may get a little jealous.)
Future Classes: Mar 7 – The Dirt on Merlot – Defining Terroir; April 4 – Blind Tasting; May 2 – Tour of the Loire Valley, France; June 6 – Qye Syrah, Shiraz
✨ Prepare to Be Amazed! ✨ The great Patrick Reynolds arrives at City Vino for an evening where reality loosens its grip and the ordinary slips quietly away. The night will move in a graceful ebb and flow — moments of illusion drawing you in, followed by moments of savoring as you enjoy a flight of four 2-oz wine samples paired with a light snack. Magic gives way to tasting, tasting returns to magic, each enhancing the other as the experience drifts back and forth like a pendulum of delight. Expect laughter, surprise, and the soft shimmer of the impossible, all carried along by sips chosen to match the mood.
Seats are limited — step into the spell at City Vino.
Next show on 2/14. Valentine's Day Wonderment!
Funny Man and beloved City Vino wine rep, Jon Yeager is coming to City Vino to share jokes and wine. He is bringing with him comics that have played at the DC Improv and have appeared on TV. Can't name drop, you just must come see who it is. Included are four comics paired with four wines and a light snack. By the glass, bottles sales, and other food menu items available for purchase.
Future date: 3/21, 5/9, 6/20, 8/8, 9/26, 11/14
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Hearty Lunch or the One course option: $36.26 at reservation.
Greek Bouyiourdi Cheese Fondu with 2022 Cacciatia Vermentino from Tuscany, Italy, and 2023 Cantina Clavesana Dogliani Dolcetto DOCG from Piedmonte, Italy. -Spicy oven-baked Greek appetizer with Feta, gouda, and cheddar fondue with tomatoes, peppers, olive oil, and herbs mixed in. Warmed pita bread for dipping and a choice of tortellini or meatballs.
Dinner menu $75.26 with $40.26 due at reservation and $35.00 + tax and tip after dinner.
Course 1: Greek Bouyiourdi Cheese Fondu with 2022 Cacciatia Vermentino from Tuscany, Italy -Spicy oven-baked Greek appetizer with Feta, gouda, and cheddar fondue mixed with tomatoes, peppers, olive oil, and herbs. Warmed pita bread for dipping.
Course 2: Wisconsin Trio Fondu with 2023 Steininger Loisium Grüner Veltliner from Kamptal, Austria- Cheese fondue blend with Butterkase, Fontina, and blue cheese (on the side). Dippers for this board include crusty bread, herbed chicken, blanched broccoli and cauliflower, along with granny smith apples, and pretzel nuggets.
Course 3: Brie Fondue with Flakey Crab Meat with 2023 Boutinot Wines Uva Non Grata from Beaujolais, France. -Mini brioche toasts, warm butter-poached fingerling potatoes with lemon zest and white pepper, roasted zucchini, button mushrooms, baby endive leaves
Optional Add-on Dessert Course: $10.26
Butterscotch Fondue with NV Quinta da Pacheca Tawny Porto from Douro, Portugal- Dippers include Lady fingers, raspberries, strawberries, marshmallow, and doughnut holes.
