DETAILS: Maine is beloved for so many reasons. One of them, for us, is the diversity of life that our Maine waters can provide. From farmed and wild oysters, clams, mussels, to pollack, hake, and crab, to sugar kelp. The list goes on and on.
In this blind tasting of 5 wines (1/2 glass each) and Maine seafood pairings, Caleb and Justin will guide you through the primal, instinctual sensations of salty, bitter, sweet, and savory in this blind tasting and discuss their thoughts behind these great pairings before revealing the wines to the group.
Presented by Justin DeWalt from Chartrand Imports, and Certified Sommelier Caleb Cole. With the partnership of Kit Paschal at The Shop.
Disclaimer: This event is NOT for those allergic or with a particular disdain for seafood or shellfish.
COST: $45 per person (includes wines, food and tax)
RESERVE: PURCHASE TICKETS
Caleb, Justin and Kit first met while working at Hugo's restaurant in Portland. They have a great respect for each others paths in the food and wine industry. Caleb and Justin when not bantering about the madness of a particular white Minervois, can be found together fishing, or catching a good concert.
Justin DeWalt has been based in Portland for 8-years and is the Sales Director for the first solely organic wine importer in the country, Chartrand Imports! After working in restaurant management for many years, living in the Virgin Islands, South Africa, and Chile, Justin appreciates using his experiences from an array of paths to bring his passion for organic viticulture to the streets! You could probably find him diving in Casco Bay and foraging some sugar kelp for this event... Muscadet anyone?
Caleb Cole is an accomplished Sommelier through the Court of Masters as well as Advanced Certified with Wine & Spirits Education Trust (WSET). Caleb found his passion for food and wine in The Rocky Mountains and now, after over 10-years of restaurant work, balances his time in pairing life with Maine and Colorado. Caleb has a undeniable ability to be a detective in the glass and on the plate- being able to pinpoint what you are tasting and why, while communicating and relating to the masses, in a playful and gentle manner.