Fall is for roasted everything, and the right bottle makes it better. In this hands-on workshop, you'll learn how to taste wine alongside food like a sommelier, without any of the snobbery. We'll sip our way through the season's coziest styles, from toasty, brioche-scented bubbles and bold, buttery whites to big, spicy reds, and discover why some pairings sing while others clash. You'll learn how acidity, body and tannin change when food joins the glass, and how to pick a bottle for any cozy night in. No experience necessary, just bring your curiosity and your appetite. Which fall dish are you most excited to pair?