Chic Metropolitan Wine & Food Soiree

Maiden Lane

Give as a Gift

In a Nutshell

Revel in wine and food tastings from prestigious San Francisco restaurants while shopping haute couture and thumping to celebrity DJ beats

The Fine Print

Promotional value expires Jul 26, 2015. Amount paid never expires. Limit 1 per person, may buy 1 additional as gift. Valid only for option purchased. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Choose from Six Options

  • $59 for a general admission with unlimited wine tickets on Sunday, July 26 ($125 value)
  • $69 for a general admission with unlimited wine tickets on Saturday, July 25 ($150 value)
  • $109 for a VIP all-access with unlimited wine tickets on Sunday, July 26 ($200 value)
  • $149 for a VIP all-access with unlimited wine tickets on Saturday, July 25 ($250 value)
  • $159 for a two-day general admission with unlimited wine tickets on July 25-26 ($205 value)
  • $189 for a two-day VIP all-access with unlimited wine tickets on July 25-26 ($300 value)

General admission includes:

  • Event wine glass
  • Wristband for food and wine tasting

VIP all-access tickets include:

• An event wine glass • A wristband for food and wine tasting • Access to the VIP room with exclusive wines, bigger glasses, and bigger pours • Gift bag • Premium champagne, oysters, and luxury dessert bar • No lines • Photos from a celebrity photographer in the VIP room

The Chic Metropolitan Magazine Wine and Food Soiree unites wine, food, and fashion, presenting guests with tastings from prestigious San Francisco restaurants and boutique clothing.

During the event, Maiden Lane shops including Gump’s, Prada, Chanel, Hermes Paris, Alexander McQueen, and Christian Louboutin will be offering up specials and sales and pouring wine in store.

Champagne: Bubbles Born in a Bottle

Sparkling wine is crafted using the same method as the world’s most famous beverage: champagne. Check out our guide to the complex process behind the pop!

The unmistakable pop of the cork, the fizz that gently tickles the palate, the tiny bubbles of wine that spring from the surface. Of all the qualities that define champagne, none is more distinctive than its effervescence, though how that sparkle comes to be is a long and intricate process. In truth, the term champagne refers exclusively to sparkling wine produced in the Champagne region of France, although many wineries around the world have adopted the méthode champenoise to recreate the authentic fizz.

First, vintners prepare a batch of white wine—typically chardonnay, pinot noir, pinot meunier, or a blend of all three—and add yeast to each bottle before sealing it with a cap. Over anywhere from a few months to several years, the yeast ferments the wine again, trapping carbon dioxide within the bottle. Finally, vintners remove the yeast—a process known as disgorgement—and coronate the royal elixir with a new cork and a crown of protective wire.

In 2005, a professor at the University of Reims (in the Champagne region, incidentally) shattered a long-held belief about the key to extra-bubbly bubbly. For centuries, champagne connoisseurs had thought the champagne flute’s abundance of microscopic divots was responsible for the occurrence of bubbles, which can only form when the gas is disturbed by tiny imperfections. But Gérard Liger-Belair had a new explanation, elegance be damned: it’s actually dirt—namely, the tiny fragments of dust and hand-towel particles that naturally cling to every glass—that provides the impetus for bubbles to spring forth.

Regardless of the cause, as the bubbles rise, they carry the essence of the wine with them, releasing its complex, aromatic compounds as they burst to create champagne’s rich, ethereal flavor. You may want to be wary when raising a toast at a formal event, though, as bubbles can fall victim to a surprising culprit: lipstick. Experts warn that fat molecules, such as those found in peanuts or lip gloss, can break the bubble walls before they ever have a chance to reach your tongue.

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