So much more than Sauvignon Blanc and sheep!
Explore the wine regions of the Southern Alps, legendary producers, and the elegant wines made at the edge of the world.
As always- snacks served!
$85/person++
Maria Christina Liotta
Author, Investor, IWS, WSET3, CSW, MBA, OD
Author of " The Wines of Southern Italy"
Maria will lead us through the Southern Italian wine regions of CAMPANIA, CALABRIA, BASILICATA and PUGLIA by tasting her favorite examples from each place.
Learn how the region's wine production has evolved and why parts have remained more primitive in comparison to its Northern neighbors. We will explore what makes Southern Italy so special and why you should travel there!
Snacks paired with the wines will be served!
$100/person++
Did you know Argentina is hugely influenced by its Italian immigrants???
While Malbec is king, it is originally from Bordeaux. Same with Cabernet sauvignon.
Winemakers are learning where they can plant chardonnay and pinot noir to make equally superb wine in cooler regions.
We will taste some of the country’s best examples from legendary winemakers!
Explore the geography of this long country beyond Mendoza. We will learn about the smaller wine regions as we taste their wines.
Argentinean BBQ will be served!
$85/person++
Learn how rum is made and its many different styles. We will taste the spirits straight and in cocktails.
These drinks are not all sweet... learn the components and how to adjust for your preference.
Bartending skills are pretty fabulous in a host... become a spectacular daiquiri maker.
Snacks served
$75/Person++
Special Guest, Jon-David Headrick, Importer
Learn the special wines produced in the Loire Valley that pair perfectly with Tennessee Summers. White, Rosé + Red by tasting with the Importer, Jon-David Headrick.
Jon-David will guide us through tasting wines from each subregion in the Loire Valley.
We will learn about the Loire's history, its caves, the castles but most importantly what makes these wines so delicious!
$85/person++
We love wine produced from grapes grown in volcanic soil!
Taste stellar examples of white and red wine from the many faces of Mount Etna.
Explore how elevation, topography, and volcanic soil influence the wine. Taste wine from old mafia-owned vineyards. Learn about Marsala and how it is enjoyed for cooking and for sipping.
5 wines 5 bites
*Miel’s chef, Jason LaIacona is Sicilian so we will enjoy flavors from some of grandma’s recipes!
$85/person ++
Apertivo, Apertif- what does this mean? Noun? Verb?
What comprises a Spritz? What makes them sooooo delicious?
Taste our favorite Apertivos and learn how to construct the style of spritz you enjoy most.
Learn how spritzes can be low and no alcohol and retain their intense flavor.
We will try 5 different styles of spritzes and enjoy savory snacks as one would at an Italian Aperitivo.
As Always- Snacks served!
$85/person++
Rosé from Germany, Austria, Spain, Sicily, California + Oregon.
Taste a range of dry rosés made from the signature grapes of each region.
Learn the many methods of making rosé and which you prefer. Find a new favorite!
What are the best snacks with dry rosé? For that we will lean on the flavors of Provence!
Brandade, tapenade + pissaladière will be served.
$85/person++
Agave- a study on how these spirits are made as we taste the many different styles of agave spirits.
Learn how piñas are roasted, learn how tequila and mezcal are made and why you taste such a vast array of flavors from 1 plant.
We will taste the spirits and then enjoy them in cocktails... miniature versions!
Plan to eat fun salty snacks that balance any bitterness in the spirit.
$85/person++
South Africa Wine 101
This is a South Africa Primer Class... There is so much to learn! We will explore the many regions and tasting what each is best known to produce.
Expect to taste crisp + bright whites, as well as richer age-worthy bottlings. The reds will span from fresh, chillable Cinsault to bold international varietal blends of Merlot, Cabernet Sauvignon + Syrah.
As Always- Snacks served.
$85/person ++
Lying on the outskirts of Barcelona are wine regions with a wide variety of flavors to pair with every fabulous tapas item you want to eat.
Cava from the Penedès.
Garnacha from Tarragona.
Bold red blends from the Priorat.
Pla de Bages from the North grows Sumoll, a black grape that makes rustic, heady wine.
Explore with us.
And, of course we will have all the tapas with our wine:)
$85/person++
This may be California wines best kept secret . A special region with traverse geography (East-West Mountains) allowing cool Pacific air to funnel inland. The combination of mountain side vineyards + cool breezes produce complex wine with acidity + elegant fruit.
Expect Chardonnay (GREAT California Chardonnay), Pinot Noir + Syrah, but be prepared for a few curve balls for this class that kicks off the 2026 Somm Camp Series!
6-7:30 PM
$85/person++
The Wines + Foods of Sardegna.
WE ARE GETTING A FLIGHT ON DELTA TO SARDEGNA.
JFK- SARDEGNA MAY OF 2026.... LET’S PLAN WHAT TO DRINK!
Vermentino + Cannanou are the most well known grapes but we also see Monica, Carignano, Barbera and Moscato.
Sardegna has different growing conditions and elevations that allow for numerous styles of wine to come from a very small area.
Let’s learn the grapes, geography, geology for the wines and taste the foods!
Enjoy island food culture with Sardegnian hors d’oeuvres.
$85/person++
Advanced Tasting
You can do this!
Learn adjectives to describe what you taste in a wine with the goal of honing your palate.
We will smell and taste the real life examples of the flavor and aroma notes such as flint, gooseberry, cedar, baking spices, mushrooms, currants, and my favorite... apple Jolly Rancher.
Practice using the CMS grid to taste.
$100/person++
Burgundy 201
We will start with a geography lesson to get a lay of the land, then dive into a bit of geology while tasting wines that offer typicity and age variation.
You will learn the adjectives that describe what you taste as well as those that describe the most well-known appellations.
Hors d’oeuvres will be served.
$150... because Burgundy is a little pricey.
WINE + CHEESE
They are the classic pairing... when done properly.
We will enjoy 5 courses of wine + cheese that epitomize classic matches.
This will be delicious, fun and also help you learn what not to pair together!
$85/person++
How to Taste Wine!
There is a method to tasting, a science to tasting and a mindset to tasting. Whether you are tasting for personal knowledge, deductive identification or just for pleasure this class will teach you how to get the most out of your tasting experience
We will taste using the CMS grid.
$100/person++
Think you know Chardonnay and Pinot Noir?
The classic grapes of Burgundy ventured down under and are telling a wholly new story, expressing the terrior of Australia. Join us as we explore the many faces of Pinot Noir and Chardonnay from the microclimates across Australia with local Legends Jon Ross and or Jane Lopes of Legend Imports.
Hors d’oeuvres served.
$85/person++
A well-made sauce can make a dish memorable. Learn the 5 mother sauces as a foundation for preparing incredible meals.
How to make and not break a Hollandaise.
How to use a velouté to make the simplest meat craveable.
What is a béchamel? How can it make the best mac-n-cheese you have ever had?
This is a class for all skill levels. and is observational in nature. The tricks and tips you will learn will be with you forever!
Enjoy dinner with wine or an NA beverage.
$150/person++
WINE 101
We will taste a few of our favorite selections to learn about grapes + their places of origin. What are the other regions where these grapes grow around the world?
Learn some lingo that can help you to navigate a wine list.
Taste some classic food + wine pairings.
Next, we will learn how to read the more complicated wine labels from Italy, France and Germany.
Hors d’oeuvres served!
$75/person++
Taste to learn.
Enjoy hors d’oeuvres with this super educational a fun class. LeeAnne + Seema will teach, pour, share their tips and entertain you.
Have you ever opened a bottle of wine and thought, what is wrong with this? There are more wine faults than a bottle being CORKED. We’re here to teach you all about the world of wine faults, what to look, smell, and taste for to ensure you’re getting a great bottle of wine on your table.
What to do when a you identify a flawed bottle; at home + in a restaurant.
Faults we will cover:
Brettanomyces, Volatile Acidity, Oxidation, Heat Damage, Mouse, Cork Taint.
$75/person ++
Ready to learn the tricks of the trade? Whether you’re an experienced home cook or just starting out, this class will teach you the essential skills, time saving shortcuts, and tools professional chefs use to create delicious meals with confidence. With over 20 years of professional experience, Miel Executive Chef Jason Laiacona, will take you through an informative, easy, and fun cooking class designed to help you cook like a pro at home and bring a hint of fine dining to the dinner table.
What You’ll Learn with Chef Jason:
By the end of this class, you will have the knowledge to:
Apply simple, fundamental cooking techniques to set you up for great meals.
Troubleshoot complicated or time-intensive recipes on your own. No more Googling!
Overcome common mistakes that hold cooks back from advancing their skills.
Learn tips from the pros to elevate flavor, presentation, and efficiency in the kitchen.
Cook with the most accessible and affordable tools appropriate for all skill levels.
Build the confidence to use recipe steps as inspiration, not rules.
What You’ll Eat:
Enjoy fresh, seasonal ingredients across multiple courses, paired with your choice of wine, beer, or a craft non-alcoholic beverage.
Tickets
Class Atmosphere:
Come ready to learn, laugh, and eat! This class is designed to be relaxed, interactive, and above all, fun! Bring any and all questions—Chef Jason will share his experience, troubleshoot your recipe riddles, and guide you through lifelong cooking methods that make every meal at home both rewarding and enjoyable for you, your family, and friends.
Closing out Sommer Camp with everyone’s favorite FIELD DAY! We’ll be tasting and learning about the classic regions known for making blends of white, red, and even sparkling wines! Bring your friends, this one’s going to be FUN!
Snacks served.
$100/person ++
Wednesday, August 6th.
6-7:30 In the Barn at Miel.
What makes islands fabulous vineyard territory and sets them apart from other regions?
We will dig into typical island geology and many other uniquely island characteristics that effect a wine’s flavor and texture.
Taste wine from well known islands; Sicily, Corsica, Canary Islands, Santorini and….. Tasmania!
$100/person ++
Snacks served.
Wednesday, July 30th
6-7:30 In the Barn at Miel.
Seema just went to Australia with Jon + Jane. The education was immense and the experience next level. Now you can have time with Jane, Master Sommelier, Author and all around super cool lady.
We will enjoy Australia’s Cool + Warm climate Wines.
Which Australian wine regions are considered cool climate? · Victoria – The Grampians, Yarra Valley, Macedon Ranges, Alpine Valley, King Valley and Beechworth.
Quaffable, collectible, and delicious.
Learn about Australia from your local experts.
Australia with Jane Lopes, MS, Author and Now a Nashvillian!
Snacks served.
Wednesday, July 23rd
6-7:30 in the Barn at Miel.
Pastis Cocktails.
Wines from the French Riviera + the foods they best accompany. Learn how you can serve these so easily at home and how well they work for entertaining.
Cameo… Domaine Tempier Blanc - DELICIOUS!
Take a virtual vacation with us to the splashy world of Provence and Southern France.
Snacks served.
Wednesday, July 16th
6-7:30 In the Barn at Miel.
Beer and BBQ. It’s been done, a lot.
Elevate your summer events with chilled reds that will match any style of BBQ.
Chillable Reds + BBQ Dishes
Some great examples-(not set in stone quite yet!)
Brisket + Syrah
Pork Ribs + Pinot Noir
Alabama White Sauce + Vermentino (okay... one white wine!)
North Carolina Sweet Monastrell
South Carolina Mustard + Montepulciano
Oh yes.. BBQ served :)
Wednesday, June 25th
6-7:30 in the BARN at Miel.
Think beyond the spritz!
Bask in the long summer afternoons with a cocktail in hand and the snacks that come together quickly when you can’t be bothered to turn on the stove or grill. What post dinner service beverage Seema drinks 3 days a week. Learn the classic beverages from sweet to savory, tart and refreshing. The variety of flavors that are best to enjoy at the end of the day with snacks.
Bonus... they can be low in alcohol!
Snacks served.
Wednesday, June 18th
6-7:30 in the BARN at Miel.
Class Outline
What is the definition of sustainable seafood?
We will learn about sourcing options and how to purchase sustainable seafood in Nashville.
Mollusks + Shrimp vs. Fin Fish
Demonstration
Cleaning + Cooking Mussels
Shrimp preparation + how to cook them
Fin Fish, selection, storage, prep, execution
Ways to get ahead for the home cook
Chilled vs. Hot applications of seafood
Bonus- Learn how to cook Miel’s Octopus!
Taste a wide array of fresh, lighter bodied white wines to buy by the case and a few special bottles to enjoy with special meals. Be the tastemaker of your friend group.
Snacks Served.
Wednesday, June 11th
6-7:30 in the BARN at Miel.
The History of Portugal + its winemaking over the years. How did the Dutch + British influence what was made?
We will enjoy still wines and a fun port cocktail (perfect for summer!). Discover a favorite new country and region!
Snacks served.
Wednesday, June 4th.
6-7:30 in the BARN at Miel.
Be the host with the most!
Simple batch cocktails for entertaining a crowd that over deliver for the effort and will have everyone asking you for the recipe.
Learn how to use bitters, create texture and which garnishes add that special finish.
Snacks served.
Wednesday, May 28th.
6-7:30 in the BARN at Miel.
$100++
Kicking off SOMMer CAMP with a seasonal favorite. Learn how rosé is made, stylistic differences, (Mineral driven vs. Berries & Cream) and the world class regions championing the style.
What are gastronomic rosés that you can age? Enjoy the full array and learn what you enjoy.
Snacks served.
Wednesday, May 21st
6-7:30 in the BARN at Miel.
615.298.3663 / seema@mielrestaurant.com
343 53rd Avenue North / Nashville, Tennessee 37209
