Come To Cheeses! Wine + Cheese Tasting Workshop | Boston Wine School @ Roslindale

Wine and cheese are a naturally delicious combination. They’ve been together for 8,000 years that we know of, and our species has been busy figuring out ways to make both of them more and more delicious all the time. The match of wine and cheese is partly natural and automatic, but by applying ourselves, our tastes, our abilities to understand and choose, we can put together pairings that are many times greater than just the sum of the parts.

This class – limited to 14 students – will taste six major wine and cheese combinations together that express the full range of how these foods match up: by style, by texture, by flavor, geography, even temperament.

Class Menu (subject to change)

NV Flama d’Or Brut Cava Rosé (Penedes, southern Spain) + Ricotta fresca (Cow’s milk, Italy)

Austrian Grüner Veltliner (Niederösterreich, northeast Austria) + Bûcherondin (Goat’s milk, Loire Valley, northwest France)

Albastrele Blanc de Cabernet Sauvignon (Moldova, eastern Europe) + Brie (Cow’s milk, central France)

San Silvestro “Brumo” Nebbiolo d’Alba (Langhe, Piemonte, northwest Italy) + Fontina (Cow’s milk, Val d’Aosta, northwest Italy)

Aguijon de Abeja Bonarda (Catamarca, northwest Argentina) + Mahon (Cow’s milk, Minorca, Mediterranean Spain)

Schild Estate Grenache-Mourvedre-Syrah (Barossa Valley, southern Australia) + Fourme D’Ambert (Cow’s milk, central France)

Wine, Cheese & The Pursuit Of Happiness | Boston Wine School @ Roslindale

Wine and cheese are a naturally delicious combination. They’ve been together for 8,000 years that we know of, and our species has been busy figuring out ways to make both of them more and more delicious all the time. The match of wine and cheese is partly natural and automatic, but by applying ourselves, our tastes, our abilities to understand and choose, we can put together pairings that are many times greater than just the sum of the parts.

This class – limited to 14 students – will taste six major wine and cheese combinations together that express the full range of how these foods match up: by style, by texture, by flavor, geography, even temperament.

Class Menu (subject to change)

NV Flama d’Or Brut Cava Rosé (Penedes, southern Spain) + Ricotta fresca (Cow’s milk, Italy)

Austrian Grüner Veltliner (Niederösterreich, northeast Austria) + Bûcherondin (Goat’s milk, Loire Valley, northwest France)

Albastrele Blanc de Cabernet Sauvignon (Moldova, eastern Europe) + Brie (Cow’s milk, central France)

San Silvestro “Brumo” Nebbiolo d’Alba (Langhe, Piemonte, northwest Italy) + Fontina (Cow’s milk, Val d’Aosta, northwest Italy)

Aguijon de Abeja Bonarda (Catamarca, northwest Argentina) + Mahon (Cow’s milk, Minorca, Mediterranean Spain)

Schild Estate Grenache-Mourvedre-Syrah (Barossa Valley, southern Australia) + Fourme D’Ambert (Cow’s milk, central France)

Come To Cheeses! Wine + Cheese Tasting Workshop | Boston Wine School @ Roslindale

Wine and cheese are a naturally delicious combination. They’ve been together for 8,000 years that we know of, and our species has been busy figuring out ways to make both of them more and more delicious all the time. The match of wine and cheese is partly natural and automatic, but by applying ourselves, our tastes, our abilities to understand and choose, we can put together pairings that are many times greater than just the sum of the parts.

This class – limited to 14 students – will taste six major wine and cheese combinations together that express the full range of how these foods match up: by style, by texture, by flavor, geography, even temperament.

Class Menu (subject to change)

NV Flama d’Or Brut Cava Rosé (Penedes, southern Spain) + Ricotta fresca (Cow’s milk, Italy)

Austrian Grüner Veltliner (Niederösterreich, northeast Austria) + Bûcherondin (Goat’s milk, Loire Valley, northwest France)

Albastrele Blanc de Cabernet Sauvignon (Moldova, eastern Europe) + Brie (Cow’s milk, central France)

San Silvestro “Brumo” Nebbiolo d’Alba (Langhe, Piemonte, northwest Italy) + Fontina (Cow’s milk, Val d’Aosta, northwest Italy)

Aguijon de Abeja Bonarda (Catamarca, northwest Argentina) + Mahon (Cow’s milk, Minorca, Mediterranean Spain)

Schild Estate Grenache-Mourvedre-Syrah (Barossa Valley, southern Australia) + Fourme D’Ambert (Cow’s milk, central France)

Gift Certificate for Boston Wine School

Perfect for the wine lover on your list!

Order your gift certificate online, download the gift card, and your shopping is complete.

Just order your Boston Wine School gift certificate and you’ll receive email instructions and a link to download your full color gift card.

 


BWS gift certificates are governed by the laws of the Commonwealth of Massachusetts. They are valid as of the date of purchase on your e-ticket and expire on the same date seven years from the date of purchase.

Gift certificates are good for all publicly listed classes & events at any Boston Wine School location.

Just Desserts! Petite Treats And Wine Pairing | Boston Wine School @ VINOvations

Boston Wine School Pastry Chef-In-Residence Tracie Wright will lead the class to bake individual desserts at a new level! A complete hands on class on baking and decorating. No prior or experience or skills necessary.

Students will learn to cut Petit Fours in different styles using a few different methods. They will learn how to make Petit Four icing and how to coat the tiny cakes. Students will also learn to embellish their Petit Fours with simple decorations.

All supplies and materials will be provided.

Each student will leave with finished individual desserts and an understanding how to bake with wine.

WINE 101: Wine Tasting For The Complete Novice | Boston Wine School @ VINOvations

At the Boston Wine School, we believe that learning about wine involves learning more about yourself. Our goal is to help you understand and communicate what you are experiencing when you are enjoying a glass of wine.

Wine 101: Wine Tasting For The Complete Novice is really an ideal class for all levels – experienced wine adventurers who want to polish up their tasting skills, and those just starting on their wine journeys.

This 2-hour class will cover the “Big 4” grape varieties and the four major wine styles produced all around the world. Appetizers and an assortment of cheeses will be served during class to introduce some of the fundamentals of pairing wine and food.

Class Menu (subject to change)

  • Italian Prosecco
  • New Zealand Sauvignon Blanc
  • California Chardonnay
  • Argentine Rosé of Malbec
  • French Pinot Noir
  • Washington Cabernet Sauvignon