Have you ever wondered why Chardonnay from California might taste different than Chardonnay from France? Why do people refer to Chardonnay as buttery? What is malolactic fermentation? What’s the difference between fermenting in oak barrels vs steel? Find the answers to these questions and more when you join us for our next apres wine class with Peri Ermidis at the Shallow Shaft Restaurant. We will be offering Chardonnays from around the world along with small bites to pair.  The class is $30/person. We hope to see you there!