Vine to Wine
In 2002 I met a friend that was a wine expert. I would have never guessed that chance meeting would lead me to a passion for wine. I find it exciting to discover the different grape growing techniques from all over the world, the growers whose families may have ties to their land for hundreds of years, or perhaps only a couple of generations. I never expected to hear the historical stories tied to the wine, or the depth of the passion that goes into the final product. Now wine is like a song for me. In the same way a song can bring me to another time or place, the sip of wine can bring me to France, or Australia. The possibilities are endless. I look forward to sharing new discoveries and adventures with you. Where it will lead is unknown, and the unknown is what makes life exciting!
Level 1 - WSET Napa Valley Wine Academy
Level 2 - WSET Napa Valley Wine Academy
Discovering Italian Wine - Napa Valley Wine Academy
American Wine Expert - Napa Valley Wine Academy
Level 1 - WSET - Spirits - Napa Valley Wine Academy
Level 2 - WSET - Spirits - Napa Valley Wine Academy
Master of Wine Instruction
- Wines of France
- Wine of California
- Wines of Italy
- Wines of Spain and Portugal
- Wines of Australia and New Zealand
You Plan the Event, We Bring the Drinks.
If you're having an event, but you're struggling with what to serve, we can help you out! You pay for the wine and/or spirits and we'll pour - all you need is to let us put out a tip jar.
Ready to book our pourers? Call or email Marcia today:
For mothers day, Nicole bought Marcia two pear trees. So the drinks may have a hint of pear from now on!
1 ounce pear brandy
3/4 ounce rosé vermouth
3/4 ounce Spiced Honey Syrup (See Note)
1/2 ounce fresh lemon juice
Dash of Peychaud’s bitters
1 ounce chilled cava or other dry sparkling wine
In a shaker, combine ice and all the other ingredients except for the sparkling wine. Mix vigorously. Strain into glass and top with sparkling wine.
Spiced Honey Syrup: Wrap 1/2 cinnamon stick and 2 green cardamom pods in a kitchen towel and crush with a mallet or heavy pan. In a small saucepan, combine 1/2 cup honey with 4 ounces water. Add 1 tablespoon chopped fresh ginger and the crushed spices and simmer over moderate heat, stirring frequently, until the syrup darkens and the spices are very aromatic, about 15 minutes. Let cool, then cover and refrigerate until chilled and infused, at least 8 hours. Pour the syrup through a fine strainer into a clean jar and refrigerate for up to 2 weeks. Makes about 6 ounces.
Commitment to Our Clients
We fit your schedule!
We understand that life happens. Therefore, if you ever find yourself unable to attend a class that you have purchased a ticket for, please don't panic! Give us a call and we will simply schedule you for another class. We will never take your money and not ensure there is a class for you. If you change your mind altogether and don't want to come to any future class, we will refund your purchase.
If you ever see someone saying they bought a ticket for one of our class, but can't use it and can't get a refund, please note that this is not true - it's a fraud. We will always put customer service and safety first which includes refunding a ticket that cannot be used.
If you are ever suspicious or concerned about the integrity of a Vine to Wine ticket, please don't hesitate to reach out to us.
"If you're looking to increase your knowledge of the world of wine taking a class (or 3) with Marcia Mongeau is a must! She presents an array of choices within different price points and guides you through discovering what appeals to your taste buds as well as your pocketbook. She provides helpful pockets guides you can use in the future when shopping for your own wines or for when ordering from your favorite restaurant. She actually helped me find several red wines that I enjoy!"