What You'll Get
George Orwell famously wrote about winemaking, "If you want a picture of the future, imagine a boot stomping on a grape's face—forever." Stare into the ruddy face of tomorrow with today's Groupon: for $20, you get a culinary workshop and wine pairing at Muir Murray Estate Winery (a $39.99 value) in Wolfville. Choose between two dates:
• July 2 from 7 p.m. to 9 p.m.
• September 3 from 7 p.m. to 9 p.m.
At Muir Murray's Wine Estate, chef Steve Podolinsky and sommelier Kim Strickland lead gourmand adventurists through culinary forests and wine-pairing expeditions. On July 2, Podolinsky unveils the charcoal-fuelled mythology behind grilled caesar salad, corn on the cob, and rubbed new york sirloin steak. The dessert, tropical fruit skewers glazed with a dark-rum sauce, land gracefully on tongue pads to perform the meal's final piece. Those who opt for the September 3 course, meanwhile, delve into the smoky realms of grilled vegetable gazpacho, corn on the cob, and barbecue beer-can chicken, followed by a strawberry-rhubarb semifreddo. Additionally, grape whisperer Kim Strickland introduces students to the wines that pair with each course more harmoniously than teenage mischief and balloons filled with pudding. In addition to Podolinsky's step-by-step instructions, students can master barbecuing tactics by volunteering to assist with the cooking demonstration. Those content to interpret subsequent smoke signals can wander onto decks overlooking scenic Cape Blomidon.
The Fine Print
Expiration varies. Amount paid never expires. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per visit. Valid only for date purchased. Subject to availability. Must be 19 or older. Non-transferable. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Muir Murray Estate Winery
Muir Murray Estate Winery owners Jonathan and Lesley Murray use the region’s shorter growing periods to produce a unique blend of grapes rarely found in other climates. Due to their stringent process for selecting the finest grapes, the harvesting season on their 20-acre vineyard yields only about 1.5 tonnes of grapes per acre, which is about 2.5 tonnes less than the industry average. This results in a wine list of refined aromas and signature flavours, and a mouthfeel more pleasurable than either side of a velcro shoe-strap.