Event

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Exploring new Domaines in Burgundy with Jasper Morris MW | Wednesday 15th September
£95.00
Join us in the St. James's Room for a wine fuelled book launch with one of our favourite 67pallmall.tv hosts, Jasper Morris MW. September 15^th marks the launch date for Inside Burgundy, the second edition of Jasper’s ground-breaking and award winning (André Simon Prize) book. After 18 torturous months without him, we come together to welcome Jasper back to the Club for an evening surveying the exciting domaines he discovered whilst researching the revised and expanded new edition of his book 'Inside Burgundy'. Let's raise a glass to his triumphant return... Wines to be tasted: 2017 Jules Desjourneys, Pouilly-Vinzelles Les Longeays 2017 Darviot-Perrin, Chassagne-Montrachet 1er Cru, Blanchot 2017 Pierrette et Marc Guillemot-Michel, Vire-Clesse Quintaine 2017 Chateau de Beru, Chablis “Clos Béru” Monopole 2018 Julien Guillot, Macon, Cruzille Manganite 2015 Domaine Chicotot, Nuits-St-Georges Les Vaucrains 2016 H & A Sigaut, Chambolle-Musigny 1er cru Noirots 2017 F&L Pillot, Chassagne-Montrachet Rouge 1er Cru Morgeot Wednesday 15th September St James’s Room 18:30 – Welcome drink on arrival 19:00 – Tasting to begin

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South African Wines with Nigel Wilkinson MS | Tuesday 24th August
£75.00

Nigel Wilkinson MS DipWSET is the brand ambassador and senior educator for Boutinot, specialists in wines from South Africa. Boutinot operate their own estate in Franshhoek, and they also represent a number of producers in the UK on an exclusive agency basis. Join Nigel on Tuesday 24^th August for a whistle stop tour of the Western Cape and tasting of twelve superb and expressive wines from the region.

Waterkloof Sauvignon Blanc, Schapenberg 2020

Wildeberg ‘Terroirs’ Chenin Blanc, Paarl 2020

Wildeberg Semillon, Franschhoek 2020

Callender Peak Chardonnay, Ceres Plateau 2019

Vuurberg White, Western Cape 2018

Waterkloof ‘Cape Coral’ Rose, Schapenberg 2021

Wildeberg Red, Franschhoek 2020

Waterkloof ‘Circumstance’ Syrah, Schapenberg 2018

Le Riche Cabernet Sauvignon, Stellenbosch 2018

Zorgvleit ‘Richelle’, Banghoek 2017

Vuurberg Red, Western Cape 2017

Daschbosch ‘Old Vine’ Hanepoot, Breedekloof 2016

Tuesday 24^th August St James’s Room 18:30 – welcome drink on arrival 19:00 – seated workshop to begin £75 per ticket

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Coravin Sparkling Wine Device Launch | Friday 17th September
£75.00
We are pleased to welcome back our friends from Coravin, thanks to who we have all enjoyed many a glass of exceptional wine again, and again… In this exclusive event Greg Lambrecht, founder and inventor of Coravin, will present their much-anticipated new innovation, which has been in development for many years. The new Coravin Sparkling extends the life of champagne, cava, prosecco, and any other sparkling wines for at least 2 weeks. The remarkable new system works on any half-bottle, bottle or magnum and has been rigorously tested and developed with the world’s leading sommeliers and champagne houses. This system is poised to revolutionize the sparkling wine industry. “When we first introduced the original Coravin system, we always knew that someday we would bring the same power and freedom to the sparkling wine category,” says Greg Lambrecht. “After spending years in development, we’re thrilled to introduce Coravin Sparkling and deliver on our continued vision to allow anyone to pour any wine, still or sparkling, in any amount, without the pressure to quickly finish the bottle or the fear of wasting it.” Through a series of sparkling wines and champagnes, Greg and the 67 Pall Mall team will demonstrate the Coravin Sparkling capabilities. Join us for a surprising evening spent discovering what promises to be the future of sparkling wine. Wines to be served blind Friday 17th September St James’s Room 18:30 – welcome drink on arrival 19:00 – Tasting to begin £75 per ticket
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Indigenous Grape Varietals from Israel: from Biblical Times to the Start-Up Nation with Tal Sunderland-Cohen | Tuesday 28th September
£85.00
For the first time, a master class on the ancient wines of the Holy Land!
Do you know your Marawi from your Hamdani? Do you Dabouki or Baladi? How do you pair an Argaman or Bittuni?

Join Tal Sunderland-Cohen on a wonderful exploration of local grape varietals being grown in Israel, which are entirely indigenous to the region.

Israeli wineries are experimenting with local varieties more than ever, making this a fascinating and up-and-coming area to explore.

We will be comparing wines from indigenous grapes from pioneering oenologists, along with local expressions of European varieties, to give you an insight into the latest in Israeli winemaking.

Yallah! (Let's go!)
Wines to be served: 2019 Teperberg Inspire Famitage 2019 Segal Winery, Dabuky Kdumim 2020 Feldstein Winery, Dabuki reserve 2019 Segal Winery, Marawi S.V. Kdumim 2019 Recanati Winery, Marawi 2018 Gvaot Winery, Gofna, Hamdani Jandali 2018 Recanati Winery Bittuni 2018 Gvaot Winery, Gofna Bittuni 2020 Barkan Winery, Classic Argaman 2018 Feldstein Winery, Argaman 2019 Jezreel, Alfa 2018 Segal Winery, Whole Cluster Syrah Tuesday 28th September St James’s Room 18:30 – welcome drink on arrival 19:00 – Tasting to begin £85 per ticket
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Gabriele Gorelli MW presents new Luna di Ponca super-white from Borgo Conventi winery | Monday 27th September
£50.00
Join us in the St. James’s Room for an effervescent evening spent with Gabriele Gorelli – the first Italian MW – to present an en première of the new Luna di Ponca super-white; a blend of Friulano, Chardonnay, and Malvasia grapes, with partial oak ageing. Luna di Ponca bears the winemaking signature of Riccardo Cotarella, president of Assoenologi (Italian wine-makers Association) and co-president of the Union Internationale des Oenologues (International wine-makers Association). The Collio region is located in Friuli Venezia Giulia region in the North East of Italy, and is among the most vocated territories for production of Italian premium white wines, also known as “super-whites” for their full body, remarkable alcohol content, and unique attitude for long ageing. To allow our Members to fully discover and appreciate the Collio territory, the characteristic of its wines, and their ageing potential, Gabriele Gorelli will also lead the tasting of the grapes included in the Luna di Ponca blend proposed in varietal version: Chardonnay and vertical of the local grape variety Friulano from 2017 through 2020 vintages. Along the wine journey Gabriele Gorelli will be accompanied by Ms Diva Moretti Polegato, winery owner and 67 Pall Mall Member. Wines to be tasted: Chardonnay DOC Collio 2020 Friulano DOC Collio 2017 Friulano DOC Collio 2018 Friulano DOC Collio 2019 Friulano DOC Collio 2020 Luna di Ponca DOC Collio 2019 Monday 27th September St James’s Room 18:30 – welcome drink on arrival 19:00 – seated workshop to begin £50 per ticket
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The Academy of Cheese Associate Certification – Level 1 | Friday 18th February
£275.00
In partnership with La Fromagerie, 67 Pall Mall presents: The Academy of Cheese Associate Certification Learn to taste cheese professionally. We are pleased to invite our cheese-loving Members to take part in a one-day course, where you can become an Associate of the Academy of Cheese, the first step to developing a greater understanding and appreciation of cheese. The course will take place in our Marlborough Room, and will be taught by Max Melvin, one of La Fromagerie’s senior cheesemongers and educators. He has written and presented many cheese workshops that take a unique multidisciplinary approach to this fascinating subject.
The course will touch upon elements from his background in science, politics, philosophy and teaching, especially the science of milk and cheese.
What you will learn... In this course, you will learn everything you need to know to take your Level 1 exam, to become an Academy of Cheese Associate. You will learn the correct way to taste cheese, how to present it, how it’s made and much, much more. Members can find the details of the course below... 1. Milk Production and Cheesemaking
- How to describe the key ingredients used in cheesemaking and their purpose
- Have an overview of the steps involved in cheesemaking and maturation
- Understand the Academy of Cheese Make/Post-Make (MPM) Model
- Understand how milk is produced
2. Maturing, Affinage and Grading
- Recognise the condition of a soft mould-ripened cheese in terms of degree of ripeness
- Understands cheese grading and its relevance
- Understands the role of maturation and affinage in adding value to the product
- Knows the different techniques to accelerate and decelerate ripening in soft mould-ripened cheese
3. Buying and Distribution
- Understand of how cheese is bought and transported including the term “chill chain”
- Understand the importance of offering an appropriate range of cheeses for a cheese board
4. Presenting and serving
- Select and use appropriate packaging, to wrap and re-wrap cheese
- Be able to cut cheese using appropriate tools
- Understand the importance of caring for, cutting and serving cheeses appropriate to the variety
5. Communicating about cheese
- Understands the key descriptors of cheese i.e. country of origin, species of milking animal, vegetarian/animal rennet, raw/pasteurised milk, MPM Model, protected status, age
- Understands the principles of pairing cheese and drinks
6. Cheese Industry Knowledge
- An overview of the history of cheesemaking
- Understand the differences between large scale and artisan production
- Understand an overview of the nutritional value of cheese
7. Regulation and Good Practice
- Demonstrates good hand-washing techniques
- Understand how to handle cheese safely
- Understand the difference between “use by” and “best before”
8. Tasting
- Understands how to use the Academy of Cheese Level 1 Structured Approach to Tasting Model
- Practical assessment of cheese using the model
9. 12 Iconic Cheeses
- At Level One you are required to study and taste 12 iconic cheeses.
The course will culminate in an exam at the end of the session. Tea, coffee, and a buffet-style lunch will be provided on the day. a limited amount of spaces are available, so it is advised that Members book their place early to avoid disappointment. Marlborough Room 10:30 am – Session begins 12.30 am – break 2pm – lunch 6pm – Session ends £275 per ticket
It is useful to note that Members should arrive and allow for an additional 30 minutes either side of the event, to allow for a prompt start and a Q&A at the end.
Should the events sell out before you have had a chance to secure your ticket, please register
here to be placed on the waiting list. We will be in touch should more tickets become available.
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Kids Sunday, Under the Sea | Sunday 25th July
£35.00
On Sunday 25th July your little ones can enjoy interactive sea-themed activities, an exciting dress-up session, and 'Under the Sea' games with prizes, in an aquatic-themed day of fun led by our friends at 'Pop up Party and Play'. Pop up, Party & Play provides awarding mobile childcare to children ages 3+. Creating a safe, stimulating, and fun environment, all staff are DBS checked, first aid trained and have over 5 years experience. Members are invited to make a reservation for lunch, and as a reminder, 5 guests can be signed in to the Club and your guests’ children are of course welcome to join the fun. Sunday 25th July St James's Room 12:30 - 15:30
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The Academy of Cheese Associate Certification – Level 1 | Friday 8th April
£275.00
In partnership with La Fromagerie, 67 Pall Mall presents: The Academy of Cheese Associate Certification Learn to taste cheese professionally. We are pleased to invite our cheese-loving Members to take part in a one-day course, where you can become an Associate of the Academy of Cheese, the first step to developing a greater understanding and appreciation of cheese. The course will be taught by Max Melvin, one of La Fromagerie’s senior cheesemongers and educators. He has written and presented many cheese workshops that take a unique multidisciplinary approach to this fascinating subject. We will touch upon elements from his background in science, politics, philosophy and teaching, especially the science of milk and cheese. What you will learn... In this course, you will learn everything you need to know to take your Level 1 exam, to become an Academy of Cheese Associate. You will learn the correct way to taste cheese, how to present it, how it’s made and much, much more. Members can find the details of the course below... 1. Milk Production and Cheesemaking
- How to describe the key ingredients used in cheesemaking and their purpose
- Have an overview of the steps involved in cheesemaking and maturation
- Understand the Academy of Cheese Make/Post-Make (MPM) Model
- Understand how milk is produced
2. Maturing, Affinage and Grading
- Recognise the condition of a soft mould-ripened cheese in terms of degree of ripeness
- Understands cheese grading and its relevance
- Understands the role of maturation and affinage in adding value to the product
- Knows the different techniques to accelerate and decelerate ripening in soft mould-ripened cheese
3. Buying and Distribution
- Understand of how cheese is bought and transported including the term “chill chain”
- Understand the importance of offering an appropriate range of cheeses for a cheese board
4. Presenting and serving
- Select and use appropriate packaging, to wrap and re-wrap cheese
- Be able to cut cheese using appropriate tools
- Understand the importance of caring for, cutting and serving cheeses appropriate to the variety
5. Communicating about cheese
- Understands the key descriptors of cheese i.e. country of origin, species of milking animal, vegetarian/animal rennet, raw/pasteurised milk, MPM Model, protected status, age
- Understands the principles of pairing cheese and drinks
6. Cheese Industry Knowledge
- An overview of the history of cheesemaking
- Understand the differences between large scale and artisan production
- Understand an overview of the nutritional value of cheese
7. Regulation and Good Practice
- Demonstrates good hand-washing techniques
- Understand how to handle cheese safely
- Understand the difference between “use by” and “best before”
8. Tasting
- Understands how to use the Academy of Cheese Level 1 Structured Approach to Tasting Model
- Practical assessment of cheese using the model
9. 12 Iconic Cheeses
- At Level One you are required to study and taste 12 iconic cheeses.
The course will culminate in an exam at the end of the session. Tea, coffee, and a buffet-style lunch will be provided on the day. A limited amount of spaces are available, so it is advised that Members book their place early to avoid disappointment. Friday 8th April Marlborough Room 10:30 am – Session begins 12.30 am – break 2pm – lunch 6pm – Session ends £275 per ticket
It is useful to note that Members should arrive and allow for an additional 30 minutes either side of the event, to allow for a prompt start and a Q&A at the end.
Should the event sell out before you are able to secure a ticket, please register your interest on the waiting list using
this form. We will be in touch should tickets become available.
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Lesser Known France with Edouard Oger MS | Friday 24th September
£100.00

Discover some of the finest lesser-known appellations and areas of France.

France is home to the finest and most illustrious wines in the world, and plays host to historical, significant estates producing world renowned wines. This tasting will be all about showcasing incredible wines from appellations or areas that aren’t as popular as Bordeaux, Burgundy or Rhône. Some of the finest wines made in France are produced in more obscure regions, often crafted with native grape varietals exclusive to the area. Join us for our vinous journey off the beaten track, and become enamoured with the true breadth of wines France has to offer.

Vin de France Domaine Abbatucci, Cuvée Faustine 2019 (Corsica)

Cheverny Domaine de Veilloux, Argilo 2016 (Loire Valley)

Roussette de Savoie Domaine Giachino, Prieuré Saint Christophe 2017 (Savoie)

Vin de France Domaine Causse Marines, Et Caetera 2014 (South West)

Vin de Savoie Domaine Giachino, Prieuré Saint Christophe 2015 (Savoie)

Côtes du Roussillon Villages Domaine Danjou-Banessy, les Myrs 2018 (Roussillon)

Vin de France Domaine Abbatucci, Collection Ministre Impérial 2018 (Corsica)

Coteaux du Languedoc Alain Chabanon, L’Esprit de Font Caude 2005 (Languedoc)

Cahors Domaine Cosse Maisonneuve, La Marguerite 2013 (South West)

Arbois Vin Jaune Domaine de la Tournelle 2004 (Jura)

Jurançon Domaine de Souch, Vendanges Tardives 2011 (South West)

Banyuls Ambré Domiane du Traginer NV (Roussillon)

Friday 24th September St James’s Room 18:30 – welcome drink on arrival 19:00 – seated workshop to begin £100 per ticket

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Unveiling the secret of Kosher wines with Tal Sunderland-Cohen | Wednesday 25th August
£80.00

Wine has a long history in Judaism: archaeological evidence shows that wine has been produced since ancient times. Today, kosher wines are used for both religious purposes and non-religious occasions in Israel, as well as the international diaspora.

Many people are confused by what "kosher" really means, and Kosher wine is often associated with sweet, boiled wines for sacramental purposes. Beginning in the 1980s, however, a trend towards producing dry, premium-quality kosher wines began with the revival of the Israeli wine industry.

Beautiful kosher wines are now produced in Israel and across the globe, including New Zealand, Spain, and even Burgundy.

Tal Sunderland-Cohen will guide an exploration of traditional wines from ancient times, through a tasting of some of the best kosher wines in the world.

N/V Palwin 10, Israel N/V King David Sacramental, Israel N/V Manischewitz Concord, USA Carmel Selected Emerald Riesling / Chenin Blanc, Israel 2019 Teperberg Winery, Inspire Famitage 2019 Tabor Winery, Rose Barbera Adama 2020 Goose Bay, Sauvignon Blanc, New Zealand 2019 Ternynck, Les Brulis Bourgogne Pinot Noir, France Tulip Winery, Franc Merlot reserve, Israel Capcanes Peraj Haabib, Flor de Primavera, Spain Segal Winery Cabernet Sauvignon Petit Unfiltered 2016 Teperberg Winery Legacy Cabernet Franc, Israel 2016

Wednesday 25^th August St James’s Room 18:30 – welcome drink on arrival 19:00 – seated workshop to begin £80 per ticket

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The Academy of Cheese Associate Certification – Level 1 | Friday 27th January
£275.00
In partnership with La Fromagerie. 67 Pall Mall presents: The Academy of Cheese Associate Certification Back by popular demand, we are pleased to welcome back our friends at La Fromagerie for the Academy of Cheese Associate Certification. In this one-day course, Members will become an Associate of the Academy of Cheese, the first step to developing a greater understanding and appreciation of cheese. The course will be taught by Max Melvin, one of La Fromagerie’s senior cheesemongers and educators. He has written and presented many cheese workshops, always taking a unique, multidisciplinary approach to this wonderful subject. What you will learn... In this course, you will be taught everything you need to know to take your Level 1 exam and become an Academy of Cheese Associate. You will learn the correct way to taste cheese, how to present it, how it’s made and much, much more. Your curriculum for the day… 1. Milk Production and Cheesemaking Learn the details of milk production How to describe the key ingredients used in cheesemaking and the vital roles they play An overview of the steps involved in cheesemaking and maturation Understand the Academy of Cheese ‘Make/Post-Make’ (MPM) model 2. Maturing, Affinage and Grading Learn about cheese grading and its relevance - what’s the cheese equivalent of grand cru, premier cru and villages? Recognise the condition of a soft, mould-ripened cheese in terms of degree of ripeness, and learn how to accelerate or decelerate that ripening Understand the role of maturation and affinage in the quality of the final product 3. Buying and Distribution Logistics heaven. How is cheese bought and transported? What’s a ‘chill chain’, and why is it vital you offer a wide range of cheeses for a cheese board? 4. Presenting and serving Learn what packaging you should use to wrap and re-wrap cheese Discover how to cut cheese properly and what the correct tools are Understand how cutting, serving and caring for cheese is crucial, and dependent on the variety 5. Communicating about cheese Learn about Cheese’s key descriptors and complexities: the country of origin; species of milking animal; vegetarian or animal rennet; raw vs pasteurised milk; protected geographical status, and ageing of cheese The need-to-know principles of pairing cheese and drinks - 67 Pall Mall core subject… 6. Cheese Industry Knowledge An overview of cheesemaking history Discover the differences between large scale and artisanal production Understand the nutritional value of cheese 7. Regulation and Good Practice Learn how to handle cheese safely Understand the difference between ‘use by’ and ‘best before’ with cheese 8. Tasting Use the ‘Academy of Cheese Level 1 Structured Approach to Tasting’ model, and take a practical assessment of cheese using the model 9. 12 Iconic Cheeses At Level One, you are required to study and taste 12 iconic cheeses, and the course will culminate in an exam featuring a delightful dozen Tea, coffee, and a buffet-style lunch will be provided on the day. Members need not bring their computers, as all hard materials will be provided on the day. It is useful to note that Members should arrive and allow for an additional 30 minutes either side of the event, to allow for a prompt start and a Q&A at the end. St. James's Room 10:30am – Session begins 12.30am – break 2pm – lunch 6pm – Session ends After a hard day of studying, Members are encouraged to go from classroom to Clubroom, where we look forward to raising a celebratory, graduation glass together...
Please note, tickets are refundable for cancellations up to 48 hours before the event. Cancellations must be made in writing to [email protected]. Any cancellations within 48 hours of the event are non-refundable unless 67 Pall Mall resells the ticket to another Member. This is only possible when the event is sold out and there is a waiting list.

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Dodging bullets – an evening with award-winning photojournalist Rick Findler | Wednesday 8th September
£50.00
Join us for an inspiring evening with award-winning photojournalist Rick Findler. Rick has covered some of the most dangerous stories of the last 10 years, including the rise and fall of ISIS in Syria, Al-Shabaab terrorists in Somalia, the Hong Kong pro-democracy riots and has recently returned from Afghanistan. In 2013 Rick was smuggled through the closed borders of Syria to document the start of the Syrian civil war. His work is often published in leading publications such as The Times and The Guardian, with his photographs featured in awards such as The Picture Editors Guild Awards, The British Photography Awards, and The Sony World Photography Awards. Join us for a talk which will take you straight to the front lines of war, focusing on the adrenaline filled tasks of dodging bullets to get 'that picture' for the world's newspapers. He will also touch on the importance of fear management, and how he has learnt to maintain focus in high-stress environments. The talk will be accompanied by Findler’s iconic photographs and personal videos, guaranteed to keep you on the edge of your seat and challenge preconceptions of what it means to be a war photographer and photojournalist. A short selection of Lebanese wines will be available on the evening. Wednesday 8th September St James’s Room 18:30 – welcome drink on arrival 19:00 – seated to begin £50 per ticket

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Altered Perceptions with Demetri Walters MW & Neil Tully MW | Monday 26th July
£85.00
Have you ever considered how wine packaging affects your perception and appreciation of what's in the bottle? We take it for granted that what's on the label is genuinely in the bottle, though we little consider how readily our minds might deceive us in this respect. In order to put this notion to the test, Demetri Walters MW quizzes branding expert, Neil Tully MW, into what our brains are telling us when we select a bottle of wine. In an entertaining exchange of ideas on this topic you, the guinea-pigs, will taste a series of wines that test the supposed reality of grape variety, price & quality, regional typicity and maturity, though things may not be entirely as they seem. Expect some trickery, and a lot of fun! Wines to be confirmed. Monday 26th July St James’s Room 18:30 – welcome drink on arrival 19:00 – seated workshop to begin £85 per ticket
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Members’ Social | Friday 30th July
£30.00
We warmly invite our Members to the Club on the 30^th July to indulge in that simplest of pleasures, a glass or two of superb wine. Vin-curious friends are also most welcome, so do join us in the St James’s Room where our sommeliers will be pouring some Club favourites. Friday 30th July 18:00 - 20:00 St James's Room £30.00 per ticket
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