Tasting Seminars

Join us for an exploration (and many tastes) of everything the apple can do when fermented! We'll explore all the modern world of cider has to offer: the earthy, off-dry ciders of Normandy; the bracing still ciders of Basque Country and Asturias; the tannic, rustic ciders of West Country England; the modern American ciders featuring non-apple ingredients; and the clean American "orchard" ciders that represent pure expressions of forgotten heirloom apple varieties. 

When most people think about what to pair with cheese their mind usually jumps to wine. Yet beer has an amazing ability to pair with cheese just the same! And now that both American craft beer and artisanal cheese are thriving, there are so many fabulous, stateside options available and able to provide matches made in heaven! In this tasting seminar, Eric Miller will lead us on an exploration of what makes beer such a perfect pairing pal for cheese; we'll taste our way around the country through some of America's best producers.

PAIRINGS

If you’ve ever wanted to learn the differences between a nama, junmai, and ginjo, now is your chance! Join John Lee

There are no words. Just come.

Photo credit: Eric Danch and Vinny Eng

This two hour tasting and discussion, led by Vinny Eng, will explore a selection of thirst quenching, pink and orange wines. We'll taste for qualities like salinity and explore the breadth of textures wines can express. 

It's that time of year! Bi-Rite Market's Spring Wine Blitz is here.

Join us at 18 Reasons for the Blitz Preview and taste over 20 bottles of Trac and Co.'s favorite wine! At this event, you will receive 20% off orders of 12 bottles or more; orders must be made night of the 18 Reasons tasting.

For tickets to the first tasting (6-7pm), please click here.

It's that time of year! Bi-Rite Market's Spring Wine Blitz is here.

Join us at 18 Reasons for the Blitz Preview and taste over 20 bottles of Trac and Co.'s favorite wine! At this event, you will receive 20% off orders of 12 bottles or more; orders must be made night of the 18 Reasons tasting.

For tickets to the second tasting (7-8pm), please click here.

California wine is changing quickly. Since we started offering this class two years ago, numerous new producers have entered the market. Many in this generation of winemakers are large farming organically, fermenting with native yeast, and using minimal sulfur; pure expressions of terroir, they have captivated the attention of wine drinkers from around the world.

For centuries, France has been at the vanguard of winemaking and the 21st century is no exception. While many of the current trends started in the 1980's and 1990's, sustainable, organic, biodynamic and viticulture, integrated pest control, minimal intervention and other production techniques have taken French vineyards by storm. San Francisco Examiner wine columnist Pamela Busch will lead this tasting and discussion, along with a few special guests.
 

Novice and wine experts alike, take your wine knowledge to the next level with this two-part course taught by wine importer and expert Oliver McCrum. By looking at wine from a structural standpoint and learning how acid, tannin, sweetness, and alcohol interplay in wine, we will begin to better understand our own palates and the components that make each wine unique. At the second class we will learn how to identify flaws in wine and learn that some flaws are acceptable and even welcome up to a certain threshold unique to each wine drinker.