One of the pinnacles of Mexican cuisine is mole. Complex and incredibly flavorful, this dish is typically reserved for special meals and holidays, as they are a true labor of love to make. The complexity also makes them a great match for big, complex wines, such as our Guajalote red wine blend, one of our newest releases, which is made from the five red varietals grown in our Suscol Springs Vineyard. Brenda Godinez (who leads our popular tamale classes) has offered to share her recipes and tech more... iques for making two classic versions: mole verde and mole rojo. We’ll round out the meal with squash blossom empanadas, jicama, cucumber strawberry salad, and spice-dusted churros. We’ll enjoy our festive lunch with the Guajalote and other selections from the Cakebread cellar. All classes are participation style and include a tour of the property, a tasting of Cakebread Cellars wines (except for the children’s classes), the cooking class and a three-course lunch paired with wine. All participants leave with a Cakebread Cellars logo apron, a booklet of the recipes and wine notes from the day, some great memories and quite often, new friends.