EVENTS
UPCOMING EVENTS
Stanley’s hosts a variety of educational events, wine tastings, classes and more. Browse our upcoming events below and join us. We enjoy connecting with the community around us, shining a spotlight on the fantastic array of producers we have the good fortune to represent, and most importantly, having fun along the way!
Tasting event
meet the maker: post meridiem
THURSDAY 9/10, 6-8PM, Free!
If anyone tells you cocktails in a can will never be as good as a freshly made one, you haven't tried Post Meridiem.
Post Meridiem is the story of two Atlanta-based friends, Andrew Rodbell and Charles Sain, and a shared mission. Canned cocktails were convenient, but they all tasted like a compromise created by faceless corporate conglomerates. That wasn't good enough. So they rolled up their sleeves.
They personally scoured the world for the best ingredients, partnered with mixology masters, and invented ways to keep those ingredients fresh. When the industry's standard canning equipment still couldn't meet their standards, they built their own canning line. The result is a line of small-batch, full-strength cocktails made with real ingredients that taste like something a bartender might hand you across the bar.
The Post Meridiem team will be with us pouring three of their RTD options on September 10th. The Old Fashioned is 74 proof: high-rye bourbon, three bitters, demerara syrup, and a hint of orange zest. Evidence, as they put it, that this cocktail will never go out of style. The White Russian is 40 proof and borderline dessert: a perfect 1-1 marriage of vodka, cream liqueur, and 100% Arabica coffee. And the Cosmopolitan is simply sophisticated at 46 proof, combining vodka with real cranberry & lime juices and orange curaçao for something tart, balanced, and perfect for any occasion.
Tasting event
meet the maker: Boroli
MONDAY 9/14, 6-8PM, $21
The Boroli family has roots in the Langhe that stretch back centuries, with the family’s connection to viticulture in Castiglione Falletto documented as far back as the 1500s. The modern Boroli wine story began when Silvano Boroli left the family’s publishing business in the 1990s to pursue his lifelong passion for the vineyards of the Langhe. His son Achille eventually took over the winery, bringing a new focus on quality to both the vineyard and cellar. Their philosophy starts firmly in the vineyard where Boroli keeps yields low, uses organic fertilization, and encourages competition between grass and vines to push the roots deeper into the soil. Today, Boroli is surrounded by some of the most important vineyards in Barolo.
We’ll be joined by the Estate Director, Francesco Salinitro, for a tasting of the Chardonnay ‘1661’, Langhe Nebbiolo ‘1661’, and Barolo del Comune di Castiglione Falletto. Come taste through the wines, meet the people behind them, and get a closer look at what makes Castiglione Falletto such an important corner of Barolo country.
Tasting event
meet the maker: Presqu'ile
WEDNESDAY 9/16, 6-8PM, $21
Presqu’ile (pronounced “press-keel”) is a family-owned winery in Santa Maria Valley whose roots go back nearly a century through the Murphy family’s farming history in Arkansas and Louisiana. The family’s love of wine eventually brought them to California, where they met winemaker Dieter Cronje and developed a shared interest in the cool-climate potential of Santa Maria Valley. After an extensive search for vineyard land, the Murphys landed in Santa Maria Valley in 2007, purchasing 200 acres just 16 miles from the Pacific Ocean.
The family spent two years studying the property’s sandy soils, airflow, sun exposure, elevations, and hillside orientations before designing the vineyard. The resulting estate is remarkably diverse, with different clones, rootstocks, elevations, and exposures throughout the site. That attention to detail carries through in the cellar, where the focus is on making wines that are fresh, balanced, and expressive. Presqu’ile specializes in cool-climate varieties including Pinot Noir and Chardonnay, while also exploring less-common grapes like Aligoté.
The name Presqu’ile is a French/Creole word meaning “almost an island,” and was the name of a beloved family gathering place on the Mississippi Gulf Coast. That place was destroyed by Hurricane Katrina in 2005, making the winery’s name a tribute to the family’s history and the idea of gathering around food, wine, and friends.
Please join us in welcoming the national representative for Presqu’ile Wines to Stanley’s on 9/16 from 6–8pm! We’ll be pouring four wines: the Santa Barbara County Chardonnay, Aligoté, Santa Barbara County Pinot Noir, and their Estate Pinot Noir. See you then!
STANLEY’S WINE CLASS
demystifying riesling
WEDNESDAY SEPTEMBER 30th
6:00 PM TO 7:30 PM PST
Riesling has a reputation problem. Somewhere along the line, but certainly influenced by the flood of grocery store Blue Nun, American wine drinkers decided Riesling meant sweet — and mostly stopped paying attention. That's one of the great missed opportunities in wine.
Riesling is actually one of the most versatile and age-worthy white grapes on the planet. It can be bone dry, off-dry, lusciously sweet, sparkling, or — in the right hands and with enough skin contact — something stranger and more compelling still. What doesn't change is the grape's extraordinary aromatic intensity and its ability to carry acidity across decades of bottle age in a way almost nothing else can match.
In this class, we'll pour six wines designed to reset your assumptions: a couple of unexpected expressions from influential natural wine producers, and then a range of classics - from trocken (dry) to Auslese — sweet, yes, but balanced by acidity that makes sweetness feel like a feature, not a flaw. The goal isn't to convince you to love Riesling (although we think you will!). It's to show you what Riesling actually is, and the stunning breadth of expression and character that it can achieve.
*Please note $10 of the class fee is a service charge that goes directly to the staff supporting the event. Admission includes tastes of six wines, instructional materials, snacks, and the $10 service charge.