FLCC Winemaker Tasting Series
6:00 PM18:00

FLCC Winemaker Tasting Series

FLCC's 2017 Dry Riesling was created by Avery Javier and Marc Garland, both 2018 graduates of FLCC's Viticulture and Wine Technology program. Avery will be at Cork49 to discuss his winemaking experience and pour his NY Wine Classic bronze medal winning Riesling! Stop on down and support our local winemakers :)

Avery Javier
"I lived in the Finger Lakes in Geneva when I moved to New York from Tampa, Florida during high school. After completing high school and working in the hospitality industry, I wanted to pursue a career that was more involved in science. As I was looking into potential fields, I realized the thriving wine industry blooming in the Finger Lakes was close to home and involved a degree of science as well as art. Before I decided to dive into the wine industry I wanted to self learn as much as I could about the alcoholic beverage industry. After researching for many months, I saw the passion people developed for the products they create, whether it was beer, cider, spirit, or wine. All of this peaked my interest and I enrolled myself in FLCC's Viticulture and Wine program in 2016. Completing the program in 2018, I have developed a lifelong love for wine and cider production as well as the people behind the entire industry. I wish to work around the world in different winemaking regions in the future to learn as much as possible and reach the ultimate goal of becoming a Master of Wine."

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7:00 PM19:00

Pop-up Restaurant Series

Feat. Local Winemaker and Chef from Agness Wine Cellars & Cibi deliziosi

Join us for a fabulous sit down 4-course German inspired dinner and wine pairing prepared by Chef/Owner of Cibi deliziosi, Rosita Caridi-Miller, Agness Wine Cellars Partner/Winemaker, Randy Agness and Cork49 GM, Greg Lindsay.

1st Course: Fladlesuppe - German Crepe Soup with fall vegetables in a broth made with roasted vegetables and wild mushrooms.

2nd Course: Wurst und Polenta - German sausage and creamy polenta with smoked gouda.

3rd Course: Sauerbraten - Traditional German beef pot roast with gingered gravy, buttered Spazle, sweet and sour red cabbage and green beans.

4th Course: Apfelkuchen - German apple cake with whipped cream infused with vanilla and rum.

$70pp (excluding tax and gratituty). Reservations required, please call or inquire inside.


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