I’m hosting a Wine & Charcuterie Board class, and the venue cost is $95 per person. That means I’d have to charge $125 on Eventbrite just to make a profit. My class size would be 10 minimum, 18 max, and I’m really wondering how folks are handling costs right now. Are guests still willing to pay for curated experiences, or are high ticket prices making it harder to fill events?

What y'all cooking tomorrow? Let's get some pairing practice and advice.

You don’t need perfect pronunciation. You just need confidence. Use these as references, not tests: ● Sauvignon Blanc — soh-veen-yawn blahn ● Pinot Noir — pee-noh nwahr ● Tempranillo — tem-prah-nee-yo ● Grüner Veltliner — grew-ner velt-lee-ner ● Châteauneuf-du-Pape — sha-toh-nuf doo pahp ● Sancerre — sahn-sehr If you say it calmly, you’re already doing it right.