February Rhined Club Pick-Up Party “Guilty Pleasures”
Wine & Cheese Tasting · Open to Everyone
Always the first Saturday of the month at Bloom Room by The Rhined.
Join us for a relaxed afternoon of sipping and snacking! We’ll be pouring this month’s Rhined Club wine selections alongside our featured club cheeses while listening to our on-theme, curated playlist. Rhined Club members enjoy a complimentary or discounted tasting, and non-members are warmly welcome to join at regular pricing. Come taste, mingle, and celebrate good wine, good cheese, and good company.
Raclette Night!
Raclette Night returns! Every Wednesday, October through March, we’ll be stinkin’ up Bloom Room (right next door to The Rhined) from 5–9pm. Walk-ins and reservations accepted!
Raclette is a Swiss-French Alpine tradition, typically enjoyed after a long day of skiing in the Alps. The cheese itself, Raclette (from the French word racler, “to scrape”), is literally made to melt over an open fire and be scraped onto food — traditionally potatoes, cured meats, and cornichons. The dish (yes, also called Raclette — confusing, we know) is hearty, comforting, and best washed down with plenty of wine.
Get Cultured: Wine & Cheese, Galentine’s Day Edition (SOLD OUT)
Email hello@therhined.com to be added to our waitlist!
Bring the besties for a fun night of wine and cheese!
We’ll greet you with a welcome pour of sparkling rosé, then dive into four very fun wine and cheese pairings.
This special edition of Get Cultured features Rhined owner Stephanie Webster, Hannah Riffe of Voyager Beverage (and former Rhined girly), and Madison Landkrohn of The Rhined.
Expect all the girl’s night energy, delicious pairings, and maybe even a surprise or two (Rhined Rose & Pistachio Chocolate Bark?)
Your ticket includes: one welcome pour, 4 bubbles & cheese pairing, a guided one hour tasting, and gratuity. Additional beverages (cocktails, wine, beer, NA) available for purchase.
Bar opens at 6 PM; class begins at 6:30 PM.
Bloom Room by The Rhined, right next door to The Rhined!
**Want to sit together? Have one person purchase your group’s tickets in a single transaction.
Cancellation Policy: We understand that things come up and plans can change. Our classes are in high demand and often have a waitlist. If you provide enough notice and we’re able to fill your seat from the waitlist, we’re happy to offer a refund. If we’re unable to fill the spot (and we will try our best) a refund will be issued. If you’re no longer able to attend, you’re always welcome to pass your ticket along to a friend - just let us know in advance so we can update our records.
Raclette Night!
Raclette Night returns! Every Wednesday, October through March, we’ll be stinkin’ up Bloom Room (right next door to The Rhined) from 5–9pm. Walk-ins and reservations accepted!
Raclette is a Swiss-French Alpine tradition, typically enjoyed after a long day of skiing in the Alps. The cheese itself, Raclette (from the French word racler, “to scrape”), is literally made to melt over an open fire and be scraped onto food — traditionally potatoes, cured meats, and cornichons. The dish (yes, also called Raclette — confusing, we know) is hearty, comforting, and best washed down with plenty of wine.
Raclette Night!
Raclette Night returns! Every Wednesday, October through March, we’ll be stinkin’ up Bloom Room (right next door to The Rhined) from 5–9pm. Walk-ins and reservations accepted!
Raclette is a Swiss-French Alpine tradition, typically enjoyed after a long day of skiing in the Alps. The cheese itself, Raclette (from the French word racler, “to scrape”), is literally made to melt over an open fire and be scraped onto food — traditionally potatoes, cured meats, and cornichons. The dish (yes, also called Raclette — confusing, we know) is hearty, comforting, and best washed down with plenty of wine.
Raclette Night!
Raclette Night returns! Every Wednesday, October through March, we’ll be stinkin’ up Bloom Room (right next door to The Rhined) from 5–9pm. Walk-ins and reservations accepted!
Raclette is a Swiss-French Alpine tradition, typically enjoyed after a long day of skiing in the Alps. The cheese itself, Raclette (from the French word racler, “to scrape”), is literally made to melt over an open fire and be scraped onto food — traditionally potatoes, cured meats, and cornichons. The dish (yes, also called Raclette — confusing, we know) is hearty, comforting, and best washed down with plenty of wine.
Raclette Night!
Raclette Night returns! Every Wednesday, October through March, we’ll be stinkin’ up Bloom Room (right next door to The Rhined) from 5–9pm. Walk-ins and reservations accepted!
Raclette is a Swiss-French Alpine tradition, typically enjoyed after a long day of skiing in the Alps. The cheese itself, Raclette (from the French word racler, “to scrape”), is literally made to melt over an open fire and be scraped onto food — traditionally potatoes, cured meats, and cornichons. The dish (yes, also called Raclette — confusing, we know) is hearty, comforting, and best washed down with plenty of wine.
Raclette Night!
Raclette Night returns! Every Wednesday, October through March, we’ll be stinkin’ up Bloom Room (right next door to The Rhined) from 5–9pm. Walk-ins and reservations accepted!
Raclette is a Swiss-French Alpine tradition, typically enjoyed after a long day of skiing in the Alps. The cheese itself, Raclette (from the French word racler, “to scrape”), is literally made to melt over an open fire and be scraped onto food — traditionally potatoes, cured meats, and cornichons. The dish (yes, also called Raclette — confusing, we know) is hearty, comforting, and best washed down with plenty of wine.
Raclette Night!
LAST RACLETTE NIGHT OF THE YEAR!
We’ll be stinkin’ up Bloom Room (right next door to The Rhined) from 5–9pm one last time. Walk-ins and reservations accepted!
Raclette is a Swiss-French Alpine tradition, typically enjoyed after a long day of skiing in the Alps. The cheese itself, Raclette (from the French word racler, “to scrape”), is literally made to melt over an open fire and be scraped onto food — traditionally potatoes, cured meats, and cornichons. The dish (yes, also called Raclette — confusing, we know) is hearty, comforting, and best washed down with plenty of wine.
Raclette Night!
Raclette Night returns! Every Wednesday, October through March, we’ll be stinkin’ up Bloom Room (right next door to The Rhined) from 5–9pm. Walk-ins and reservations accepted!
Raclette is a Swiss-French Alpine tradition, typically enjoyed after a long day of skiing in the Alps. The cheese itself, Raclette (from the French word racler, “to scrape”), is literally made to melt over an open fire and be scraped onto food — traditionally potatoes, cured meats, and cornichons. The dish (yes, also called Raclette — confusing, we know) is hearty, comforting, and best washed down with plenty of wine.
Raclette Night!
Raclette Night returns! Every Wednesday, October through March, we’ll be stinkin’ up Bloom Room (right next door to The Rhined) from 5–9pm. Walk-ins and reservations accepted!
Raclette is a Swiss-French Alpine tradition, typically enjoyed after a long day of skiing in the Alps. The cheese itself, Raclette (from the French word racler, “to scrape”), is literally made to melt over an open fire and be scraped onto food — traditionally potatoes, cured meats, and cornichons. The dish (yes, also called Raclette — confusing, we know) is hearty, comforting, and best washed down with plenty of wine.
Raclette Night!
Raclette Night returns! Every Wednesday, October through March, we’ll be stinkin’ up Bloom Room (right next door to The Rhined) from 5–9pm. Walk-ins and reservations accepted!
Raclette is a Swiss-French Alpine tradition, typically enjoyed after a long day of skiing in the Alps. The cheese itself, Raclette (from the French word racler, “to scrape”), is literally made to melt over an open fire and be scraped onto food — traditionally potatoes, cured meats, and cornichons. The dish (yes, also called Raclette — confusing, we know) is hearty, comforting, and best washed down with plenty of wine.
Raclette Night!
Raclette Night returns! Every Wednesday, October through March, we’ll be stinkin’ up Bloom Room (right next door to The Rhined) from 5–9pm. Walk-ins and reservations accepted!
Raclette is a Swiss-French Alpine tradition, typically enjoyed after a long day of skiing in the Alps. The cheese itself, Raclette (from the French word racler, “to scrape”), is literally made to melt over an open fire and be scraped onto food — traditionally potatoes, cured meats, and cornichons. The dish (yes, also called Raclette — confusing, we know) is hearty, comforting, and best washed down with plenty of wine.
Raclette Night!
Raclette Night returns! Every Wednesday, October through March, we’ll be stinkin’ up Bloom Room (right next door to The Rhined) from 5–9pm. Walk-ins and reservations accepted!
Raclette is a Swiss-French Alpine tradition, typically enjoyed after a long day of skiing in the Alps. The cheese itself, Raclette (from the French word racler, “to scrape”), is literally made to melt over an open fire and be scraped onto food — traditionally potatoes, cured meats, and cornichons. The dish (yes, also called Raclette — confusing, we know) is hearty, comforting, and best washed down with plenty of wine.
January Rhined Club Pick-Up Party “A Pretty Good Start”
Wine & Cheese Tasting · Open to Everyone
Always the first Saturday of the month at Bloom Room by The Rhined.
Join us for a relaxed afternoon of sipping and snacking! We’ll be pouring this month’s Rhined Club wine selections alongside our featured club cheeses while listening to our on-theme, curated playlist. Rhined Club members enjoy a complimentary or discounted tasting, and non-members are warmly welcome to join at regular pricing. Come taste, mingle, and celebrate good wine, good cheese, and good company.
Raclette Night!
Raclette Night returns! Every Wednesday, October through March, we’ll be stinkin’ up Bloom Room (right next door to The Rhined) from 5–9pm. Walk-ins and reservations accepted!
Raclette is a Swiss-French Alpine tradition, typically enjoyed after a long day of skiing in the Alps. The cheese itself, Raclette (from the French word racler, “to scrape”), is literally made to melt over an open fire and be scraped onto food — traditionally potatoes, cured meats, and cornichons. The dish (yes, also called Raclette — confusing, we know) is hearty, comforting, and best washed down with plenty of wine.
Raclette Night!
Raclette Night returns! Every Wednesday, October through March, we’ll be stinkin’ up Bloom Room (right next door to The Rhined) from 5–9pm. Walk-ins and reservations accepted!
Raclette is a Swiss-French Alpine tradition, typically enjoyed after a long day of skiing in the Alps. The cheese itself, Raclette (from the French word racler, “to scrape”), is literally made to melt over an open fire and be scraped onto food — traditionally potatoes, cured meats, and cornichons. The dish (yes, also called Raclette — confusing, we know) is hearty, comforting, and best washed down with plenty of wine.
Raclette Night!
Raclette Night returns! Every Wednesday, October through March, we’ll be stinkin’ up Bloom Room (right next door to The Rhined) from 5–9pm. Walk-ins and reservations accepted!
Raclette is a Swiss-French Alpine tradition, typically enjoyed after a long day of skiing in the Alps. The cheese itself, Raclette (from the French word racler, “to scrape”), is literally made to melt over an open fire and be scraped onto food — traditionally potatoes, cured meats, and cornichons. The dish (yes, also called Raclette — confusing, we know) is hearty, comforting, and best washed down with plenty of wine.
November Rhined Club Pick-Up Party “Family Style”
Wine & Cheese Tasting · Open to Everyone
Always the first Saturday of the month at Bloom Room by The Rhined.
Join us for a relaxed afternoon of sipping and snacking! We’ll be pouring this month’s Rhined Club wine selections alongside our featured club cheeses while listening to our on-theme, curated playlist. Rhined Club members enjoy a complimentary or discounted tasting, and non-members are warmly welcome to join at regular pricing. Come taste, mingle, and celebrate good wine, good cheese, and good company.
Raclette Night!
Raclette Night returns! Every Wednesday, October through March, we’ll be stinkin’ up Bloom Room (right next door to The Rhined) from 5–9pm. Walk-ins and reservations accepted!
Raclette is a Swiss-French Alpine tradition, typically enjoyed after a long day of skiing in the Alps. The cheese itself, Raclette (from the French word racler, “to scrape”), is literally made to melt over an open fire and be scraped onto food — traditionally potatoes, cured meats, and cornichons. The dish (yes, also called Raclette — confusing, we know) is hearty, comforting, and best washed down with plenty of wine.
Halloween Candy, Wine, & Cheese
Our annual Halloween Candy, Wine & Cheese flight is back! Available October 28–November 2, this playful tasting features candy and cheese pairings that are way better than they have any right to be. Think candy corn with Mimolette, Twix with aged Gouda, and Reese’s with Bayley Hazen Blue.
Stop by during our open hours to try the pairings! Walk-ins welcome, but we also accept reservations!
Each candy-and-cheese pairing is $5, with optional wine pairings available for an additional cost. Silly and frighteningly good.
Raclette Night!
Raclette Night returns! Every Wednesday, October through March, we’ll be stinkin’ up Bloom Room (right next door to The Rhined) from 5–9pm. Walk-ins and reservations accepted!
Raclette is a Swiss-French Alpine tradition, typically enjoyed after a long day of skiing in the Alps. The cheese itself, Raclette (from the French word racler, “to scrape”), is literally made to melt over an open fire and be scraped onto food — traditionally potatoes, cured meats, and cornichons. The dish (yes, also called Raclette — confusing, we know) is hearty, comforting, and best washed down with plenty of wine.
Raclette Night!
Raclette Night returns! Every Wednesday, October through March, we’ll be stinkin’ up Bloom Room (right next door to The Rhined) from 5–9pm. Walk-ins and reservations accepted!
Raclette is a Swiss-French Alpine tradition, typically enjoyed after a long day of skiing in the Alps. The cheese itself, Raclette (from the French word racler, “to scrape”), is literally made to melt over an open fire and be scraped onto food — traditionally potatoes, cured meats, and cornichons. The dish (yes, also called Raclette — confusing, we know) is hearty, comforting, and best washed down with plenty of wine.
Raclette Night!
Raclette Night returns! Every Wednesday, October through March, we’ll be stinkin’ up Bloom Room (right next door to The Rhined) from 5–9pm. Walk-ins and reservations accepted!
Raclette is a Swiss-French Alpine tradition, typically enjoyed after a long day of skiing in the Alps. The cheese itself, Raclette (from the French word racler, “to scrape”), is literally made to melt over an open fire and be scraped onto food — traditionally potatoes, cured meats, and cornichons. The dish (yes, also called Raclette — confusing, we know) is hearty, comforting, and best washed down with plenty of wine.
October Rhined Club Pick-Up Party “Sweater Weather”
Wine & Cheese Tasting · Open to Everyone
Always the first Saturday of the month at Bloom Room by The Rhined.
Join us for a relaxed afternoon of sipping and snacking! We’ll be pouring this month’s Rhined Club wine selections alongside our featured club cheeses while listening to our on-theme, curated playlist. Rhined Club members enjoy a complimentary or discounted tasting, and non-members are warmly welcome to join at regular pricing. Come taste, mingle, and celebrate good wine, good cheese, and good company.
Raclette Night!
Raclette Night returns! Every Wednesday, October through March, we’ll be stinkin’ up Bloom Room (right next door to The Rhined) from 5–9pm. Walk-ins and reservations accepted!
Raclette is a Swiss-French Alpine tradition, typically enjoyed after a long day of skiing in the Alps. The cheese itself, Raclette (from the French word racler, “to scrape”), is literally made to melt over an open fire and be scraped onto food — traditionally potatoes, cured meats, and cornichons. The dish (yes, also called Raclette — confusing, we know) is hearty, comforting, and best washed down with plenty of wine.