Wine Tasting and Fermented Food Pairing

Alexis from Edible Alchemy and natural wine expert Pierre Lejeune (Des Quilles à Berlin) are pairing their skills natural fermentation, taste and food history together for a taste-bud tantalizing evening.

From eccentric or well-behaved Natural Wines to fenugreek-fermented-brussel-sprouts on 150 year-old Icelandic sourdough with Georgian cultured Matsoni butter….

This evening is filled with new tastes and tales of how, when, why, and where.Your senses will be taken on a journey.

We would be very happy to share this delicious evening with you, please let us know if you plan to come

Limited seating – sign up on Eventbrite or confirm registration with [email protected]