Profile

The NYC Wine Company demystifies wine selection through classes that decode whites and reds, differentiate old- and new-world styles, and describe what really happens during that initial swirl of the glass. The organization's courses, held in a third-story renovated apartment (upstairs from Landmark Wine & Spirit, an unrelated wine store), are led by founder Andrew Harwood, who spent much of his life near the vine—from Bordeaux to Sonoma. Harwood keeps beginner levels casual, opening with an overview of the hundreds of grapes used, the regions of production, and the keys to imbibing like an aficionado. Then the tastings commence, with chef Jennifer Traul bringing out two wines at a time, along with a plate of cheeses and an array of breads and olives. For the more serious oenophile, Harwood and company zero in on specific regions (Hungary, France, even Oregon) or an entire evening on reds ("Focus on Red") These brief surveys won't explain everything about the art of winemaking or tasting, but they do make it much easier for you to say things like "I adore those smoky, leathery tannins." — Josh Sanburn