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“You may know mencia, but have you tasted caiño, farol, merenzao, souson or espadeiro? Now that we are warming to the idea of cool-climate reds, these traditional wines from Galicia are showing up in American markets. They are utterly unique: light to medium in body, exotically aromatic, and complexly chiseled. If you are ready to delve into a new category of red wine and learn about old indigenous grape varietals, this is a class not to be missed. Deborah Hansen is a Spanish-trained sommeliere and has traveled extensively through Galicia on several occasions.”