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The restaurant's back room is where classes are often held (top). Kushi Oysters coated in Scallion Pancake Batter, deep-fried are served with a Ponzu Dipping Sauce (right). event spaces in New York, Corkbuzz sets itself apart by properly sourcing and storing wines, a wine-savvy staff and correct glassware and service. Th e school's curriculum is aimed at friends who want to do something a little educational before dinner, learn more about what they like in wine, says the sommelier, as well as professionals looking for more in-depth knowledge about, say, the regions of Burgundy. In addition to frequent wine dinners with guest winemakers and chefs, monthly Sunday Suppers feature a more casual focus on food and wine pairings. After a sommelier class at Windows on the World, Maniec decided to pursue a career in wine, working her way up at B.R. Guest Restaurant Group to partner and wine and spirits director for the group's 20 restaurants. In 2009, she earned the master sommelier designation, one of just 18 women who have earned that accreditation. In 2010, Maniec left the company to realize the dream of owning her own place with the opening of Corkbuzz in fall 2011. Th e wine bar off ers 40 by-the-glass www.cheersonline.com off erings, which rotate often, priced from $9 to $18, with some as high as $40. Th e list includes about 200 bottles, priced from $34 up to $2,500, but most average $50 to $70. Th e selection is balanced between off erings from the classic regions with wines from up-and- coming territories. "We've got one foot in exploratory, the other in the tried and true," she quips. Customers can explore and test themselves at Corkbuzz's Blind Tasting Happy Hour; every Friday night fl ights of three wines ($15) are poured blind, with a tasting grid to help with the guessing. Th e ingredient-driven food menu changes often. Dishes have included Bacalao-Stuff ed, Hand-Cut Fries with Pickled Baby Cucumbers, Duck Ragu Papardelle with Cracklings and Orange Zest Gremolata and Korean-Style Scallion Pancake Fried Oysters. Wine pairings are suggested on the menu. Maniec is already considering opening another Corkbuzz, in New York or another city. And she's thinking about writing an approachable Wine 101-type book. A series of short informational wine videos is already in the works. "Teaching classes is always fun," she says. "Here at Corkbuzz, with industry friends dropping in often, and meeting new people every night is also encouraging, empowering; I'm never bored." based freelance writer who writes about all things drinkable. Th omas Henry Strenk is a Brooklyn- JUNE 2012 | 17