Communion Wine Club Pops Up Again at High Wire Distilling Co.

Full-bodied, Piedmontese reds are especially well-suited to the holiday season, according to advanced sommelier Patrick Emerson, who’s devoting his next pop-up wine bar to Northern Italian wines.

“They are some of our personal favorites, especially the wines from Barolo and Barbaresco,” says Emerson, who this year launched Communion Wine Club as an umbrella organization for his consulting services and events.

Emerson and Kevin Kelley will pour more than 20 “hard-to-find” wines at the Dec. 13 event at High Wire Distilling Co., 652 King St. Wines will be available in three- and six-ounce portions; customers can also purchase wines by the bottle.

The party runs from 6 p.m.-12 midnight. For more information, visit Communion Wine Club’s website.

Patrick Emerson Wine Bar Pops Up at High Wire Distilling Co.

A pop-up may sounds like a casual affair, but advanced sommelier Patrick Emerson is taking his upcoming temporary residency at High Wire Distilling Co. so seriously that he’s created a video to promote it.

As Emerson says in the ad, the Nov. 14 event will feature Sicilian wines, including a few varietals which Emerson surmises many potential tasters have never heard of. He’s quite possibly right, since I can’t make sense of the two grapes he mentions before Nero d’Avola: I’d like to blame his British accent, but suspect my knowledge of southern Italian varietals is failing me. (Here’s a comprehensive list of the region’s varietals if you need any help playing along.)

Butcher & Bee is selling take-out snacks for the pop-up, or guests can purchase wine by the bottle and tote it with them to the nearby restaurant. The party runs from 6 p.m. until “late.”

Wine Pro Puts Clients to the Test

emersonReality television thrives on wardrobe makeovers, in which professional stylists assess bewildered women’s contours and devise dressing plans to flatter them. With his latest venture, advanced sommelier Patrick Emerson is proposing to do the same for wine drinkers and their palates.

“One of the things I enjoy doing is working with individuals and giving them tests,” says Emerson, the former Maverick Southern Kitchens wine and beverage director who transitioned to freelance consulting earlier this year. “Most people know what they like in terms of taste, but they have a hard time describing it.”

Under the auspices of Communion Wine Club, “for a couple of hundred bucks,” Emerson will conduct a personalized tasting designed to reveal exactly how much fruit, body and residual sugar the subject prefers in a wine, ideally simplifying future purchases. Continue reading