Events

A.B.C. Beverage Tastings: DeLuna Winery

Date/Time
August 2, 2018
5:00 pm - 9:00 pm

A.B.C. Beverage Tastings

August – December 2018

 

Atlas Oyster House is proud to present the next installment of Atlas Beverage Classes (A.B.C.). This semester we will be focusing on local breweries and distilleries, dicovering what is going on in the beverage world right here in our backyard. In addition to the beverage tastings, we will feature small plates paired with each beverage, as prepared by Executive Chef Billy Ballou and Pastry Chef David Williams.

 

A.B.C. will be held outside, on the Deck Bar, the first Thursday of the month (August through December) and will feature a presenter discussing the highlighted beverages. Classes will consist of four tastings of beverages with four mini appetizers to complement each tasting. Classes will cover the basics as well as specific information regarding the history of the brewery/distillery and their beers or spirits.

 

There are two classes every month, each an hour and a half long. The first class begins promptly at 5:00 p.m. with the second class beginning at 7:00 p.m. Class cost is $20 per person (plus tax and gratuity), per class, which gets each participant one tasting of each of the featured beverages. In addition, throughout the class, participants should be prepared for “pop quizzes,” where we will be giving away T-shirts, beer glassware, gift certificates and more. Seating is limited so reservations are required, so be sure to make yours by emailing maria@goodgrits.com or calling 850-217-2347. The featured themes for each class are as follows:

 

August 2nd: De Luna Winery (Pensacola, FL)

One day, my wife and I were touring a winery when she sampled a tasty, luscious cherry wine. “This is the only wine I ever want, for the rest of my life,” she stated. Obviously, that was a declaration that couldn’t be ignored. The only problem: it was $40 a bottle. “I believe I can make a cherry wine,” I thought to myself. So off to the kitchen I went and, after a few weeks of mixing and fermenting, the first batch of Cherry Bomb was ready. “These taste better than the other guy’s wine!,” she said. After much consideration, a few sleepless nights, and a business plan in my head, I sold my house, and my Corvette and took all the money and began the process of building a winery in Pensacola, Florida. Hence, De Luna Winery was born.

  • De Luna’s Hurricane paired with a Baked Oyster Casio with house-cured bacon bits served with a creamy cole slaw
  • Pomegranate Poinsetta paired with a cucumber and pomegranate salad tossed in a lemon vinaigrette
  • De Luna Lemonade paired with pimento cheese ball rolled in toasted pecans and served with sea salted crackers
  • De Luna Sangria paired with a lemon bar and cherry mint ice cream