Wine & Vineyard Fortitude Valley

Hosted by one of our knowledgable staff, you'll learn the foundations of how to pair food and wine, why certain foods work with certain wines and how to perfectly match your wine to your meal.
The wine and food masterclass is set over three courses with paired wines hosted in a fun and informative environment!
Allow 90-120 minutes
Min group size 2 pax.

Sample Menu:
Tasting Plate (v.gf)
Salty - Caper Berries
Sweet - Organic White Chocolate
Sour - Fermented Cucumber
Bitter - Walnut
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Fire Roasted Carrot, Fermented Macadamia, Fermented Honey (v,gf)
Half Shell Scallops, Yuzu, Scallion Oil, Fried Shallot, Caviar (gf)
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Dry Aged Pork Collar, Mostardo Grape, Bourbon Jus Gras (gf)
Shio Koji Blackened Beef, Porcini Caramelized Onion, Parsley Sauce, Veal Jus (gf)
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Mandarin, Cultured Cream, Organic 55% chocolate (v,gf)

You will work with the Winemaker or Group Sommelier to blend up their own bottle of wine. You will learn about the various elements that goes into blending a bottle of wine, things like whole bunch, pressings and half-whole bunch and the art of getting the mix right.
You will get to bottle and seal your own unique blend, label it, have it signed by the winemaker!
A fun, yet informative session that combines wine tasting with wine making principles.
Allow 90-120 minutes.
Min group size is 2 pax.

Work with our knowledgable staff to learn the art of blending your own bottle of Rosé!
You'll learn about the various elements that go into creating the perfect wine blend, while learning to balance characteristics to your own tastes to create a bottle of Rosé perfectly suited to your palate.
Once you're happy with your creation, you'll get to bottle and seal your own bottle to take home!

A fun, yet informative session that combines wine tasting with wine making principles.
Light snacks included.

Embark on an extravagant sensory experience at City Winery with your fellow lover of red meat! Shared between 2 or 4, you will devour 1kg of dry-aged beef prepared over the fire pit for 24 hours, served with starters, sides and accompaniments. Requires 48 hours notice.



Sample menu:
Sourdough, Cultured Butter
Half Shell Scallop, Puffed Red Quinoa, Yuzu Oil (gf)
Lamb Ribs, Native Honey, Paprika Emulsion (df,gf)


Black Angus MB2+ Tomahawk 1.2kg

Stracciatella, Cucumber, Green Onion (v,gf)
Twice Cooked Potato, Salt and Vinegar, Honey & Paprika Emulsion (v,gf,df)


*menu is indicative only and will change regularly.