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DTSTART;TZID=America/New_York:20210512T190000
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UID:10010760-1620846000-1620849600@goodmorningwilton.com
SUMMARY:Wilton Historical Society: Sip and Support with Tyler Colman aka Dr. Vino
DESCRIPTION:Join friends and neighbors for a fun virtual wine tasting and pizza event! Our focus will be on the wines of Piedmont\, a culinary gem of Italy that remains somewhat under the radar. In this event\, the evening includes a bottle of red and a bottle of white from a leading producer in the area\, Paolo Scavino. Tyler Colman aka Dr. Vino will lead the online tasting session on Wednesday\, May 12\, 7:00 – 8:00 p.m. While the presentation is on Zoom\, the wine and pizza are not! \nThe $125 ticket includes two fresh custom-made thin-crust pizzas from Parlor Pizza\, located in Wilton Center\, for an easy one-stop pickup. The event is a win-win – support a great local business and benefit the Wilton Historical Society! \nTyler Colman is the author of two wine books\, a finalist for the James Beard Foundation award\, and taught wine classes for ten years at NYU and five years at the University of Chicago. He wrote the wine pairings for “The Tucci Cookbook.” His wine writing has also appeared in The New York Times\, Wine & Spirits\, Food & Wine\, The World of Fine Wine\, Forbes\, and the Oxford Companion to Wine\, and even Bicycling magazine. He oversees the razor-sharp wine list at Parlor Pizza in Wilton. \nDon’t miss out! Purchase tickets now for the event on the Wilton Historical Society website\, and you will receive ordering and pickup instructions including a coupon code for the event. The one-hour wine tasting will begin at 7:00 p.m. on Zoom.
URL:https://goodmorningwilton.com/event/wilton-historical-society-sip-and-support-with-tyler-colman-aka-dr-vino/
LOCATION:ZOOM
CATEGORIES:Food,Fundraiser,Not for profit,Online,Tasting,Zoom Call
ATTACH;FMTTYPE=image/png:https://goodmorningwilton.com/wp-content/uploads/2021/04/Tyler-Colman-aka-Dr-Vino-at-Parlor.png
ORGANIZER;CN="Wilton Historical Society":MAILTO:info@wiltonhistorical.org
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