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.

BWSEd: 2-Day Certificate in Wine – Level 1 | Boston Wine School @ VINOvations

Level 1 Certificate in Wine
Saturday + Sunday, November  17 + 18, 10am – 3pm

WHO SHOULD ATTEND

Level 1 is an introductory course for beginners and enthusiasts. It assumes some exposure to wine but little or no formal wine knowledge. This program is appropriate for both consumers and professionals in all wine, food, hospitality and service industries.

WHAT YOU WILL LEARN

Students will learn technical wine tasting, the major wine grapes, wine and food pairing basics, and fundamentals of wine style. The emphasis in Level 1 is on providing an overview of wine and wine tasting, plus an introduction to wine and food pairing concepts.

LEVEL 1 PROGRAM FORMAT

  • 8 hours classroom program
  • 20 – 24 wines tasted
  • Online multiple choice exam
  • 1 hour
  • 25 questions
  • Minimum passing score 75%

LEVEL 1 PROGRAM SYLLABUS

  • Seven “S” System Of Wine Tasting
  • The Big Four: Sauvignon Blanc, Chardonnay, Pinot Noir, Cabernet Sauvignon
  • Understanding Wine Grapes: Pinot Grigio, Riesling, Rosé, Montepulciano, Syrah, Merlot
  • Fundamentals Of Wine And Food Pairing
  • Wine Styles: Old World Versus New World

REGISTRATION REQUIREMENTS

Guests, students and certificate candidates must meet the legal minimum age for the retail purchase of alcoholic beverages in the country where the program is being held: 21 in the USA and China.

CERTIFICATE REQUIREMENTS

  • Multiple choice exam of 25 questions
  • Complete classroom program
  • Complete classroom wine tasting exercise

BWSEd: 2-Day Certificate in Wine – Level 1 | Boston Wine School @ VINOvations

Level 1 Certificate in Wine
Saturday + Sunday, September 29 + 30, 10am – 3pm

WHO SHOULD ATTEND

Level 1 is an introductory course for beginners and enthusiasts. It assumes some exposure to wine but little or no formal wine knowledge. This program is appropriate for both consumers and professionals in all wine, food, hospitality and service industries.

WHAT YOU WILL LEARN

Students will learn technical wine tasting, the major wine grapes, wine and food pairing basics, and fundamentals of wine style. The emphasis in Level 1 is on providing an overview of wine and wine tasting, plus an introduction to wine and food pairing concepts.

LEVEL 1 PROGRAM FORMAT

  • 8 hours classroom program
  • 20 – 24 wines tasted
  • Online multiple choice exam
  • 1 hour
  • 25 questions
  • Minimum passing score 75%

LEVEL 1 PROGRAM SYLLABUS

  • Seven “S” System Of Wine Tasting
  • The Big Four: Sauvignon Blanc, Chardonnay, Pinot Noir, Cabernet Sauvignon
  • Understanding Wine Grapes: Pinot Grigio, Riesling, Rosé, Montepulciano, Syrah, Merlot
  • Fundamentals Of Wine And Food Pairing
  • Wine Styles: Old World Versus New World

REGISTRATION REQUIREMENTS

Guests, students and certificate candidates must meet the legal minimum age for the retail purchase of alcoholic beverages in the country where the program is being held: 21 in the USA and China.

CERTIFICATE REQUIREMENTS

  • Multiple choice exam of 25 questions
  • Complete classroom program
  • Complete classroom wine tasting exercise

Night In Tuscany (Class + Dinner) | Boston Wine School @ VINOvations

Join us for a the ultimate in virtual wine tourism: a wine and food tour of Tuscany without ever leaving the Boston Wine School! Get yourself ready for a broad range of Tuscan wines, from crisp whites to gutsy bold reds. This class is going to experience the whole geography of what Tuscany has to offer. Wine is produced in every region of Italy, and we are just going to scratch the surface of Tuscany when it comes to exploring the thousands of different varieties and styles of Italian wine.

The evening focuses on a mini-wine tour of the Tuscan region. Appetizers and cheese will be served during class to introduce some of the fundamentals of pairing wine and food. You’ll experience the culinary sights, smells and tastes of Italy via your wine glass and plate. By the end of the evening, someone will know their Chianti from Chianti Classico!

After class, put your education to the test over a delicious wine dinner from one of our guest chefs. We’ll make a major food match with a Tuscan white and red specially selected for the menu.

MENU
Please understand the food and wine menu are subject to change based on availability, chef creativity, teacher whimsy, and more!

White Wine In A Sea Of Red

2016 Montecucco Vermentino (Cinigiano, Montecucco, southern Tuscany)

Ricotta fresca canapés with basil pesto and black currant preserves

Spectrum Of Sangiovese

2015 Pieve di Spaltenna Chianti Classico (Gaiole, central Tuscany)

2015 Duca di Cardino Rosso di Montepulciano (Montepulciano, eastern Tuscany)

2014 Tenuta di Montecucco “Passonaie” (Cinigiano, Montecucco, southern Tuscany)

2014 Principe Strozzi Morellino di Scansano (Maremma, southern Tuscany)

2015 Collezione di Paolo “Verso Cielo” Rosso (Rufina, Firenze, central Tuscany)

i Formaggi

Fontina | Cow’s milk, northern Italy

Pecorino toscano | Sheep’s milk, Tuscany, central Italy

Grana Padano | Cow’s milk, Emilia-Romagna, north-central Italy

C E N A

Insalata di Giardino | Garden salad

Tortelli Melanzana | Ravioli stuffed with fresh mozzarella & grilled eggplant

Pollo Toscano | Chicken in garlic & cream sauce

Pomodori Ripieni | Vine-ripened tomatoes stuffed with spinach and pecorino

2015 Sofia Barbanera “Podere Altero” Bianco
(Cetona, Siena, central Tuscany)

2016 Collezione di Paolo Chianti
(Rufina, Firenze, central Tuscany)

Best New Wines You’ve Never Heard Of | Boston Wine School @ Ipswich

One of the greatest things about wine is that there’s always something new to discover – grapes you’ve never heard of, up-and-coming wine regions, new techniques, innovative packaging, and more. These are often the areas where you will find the best values.

The Best New Wines You’ve Never Heard Of class will explore some wine regions which are relatively new to the global wine market. In the process, you will learn basic wine tasting skills and how to describe the different personalities of these wines. Class is limited to 14 students. Appetizers and an assortment of cheeses will be served during class to introduce the fundamentals of pairing wine and food.

Class Menu  (tentative – subject to change)

New Mexico Sparkler (USA)

Gruner Veltliner (Austria)

Torrontes (Argentina)

Xinomavro (Greece)

Saperavi (Georgia)

Carmenere (Chile)

Language Of Wine: Italian Wine And Words | Boston Wine School @ VINOvations

Wine is something that creates great conversation in any language. In fact, every language has its own idiomatic sub-language of wine, and even fluent speakers find that there’s still a lot to learn about the specific vocabulary of wine.

This class is a unique combination of wine tasting and language that will introduce you to Italian wine words as you might hear in Italy, and here in the US, as you often see represented on Italian wine labels. These labels are trying to tell you something, and if you can understand a little Italian, you can start to grasp it. Poggio means hill… vecchio means old… antico – like antique – ancient. The Chianti Nipozzano is telling you a lot with its name, from the phrase niente pozzi – no wells – a vineyard that’s very very dry. We could go on and on, and we will!

Please note – you do not need to speak Italian for this class – it will be conducted in English with the focus on vocabulary-building for everyone at any level of proficiency. If you love Italian wine, Italian food, and the Italian language, that’s all it takes!

In the process, you will also learn some basic wine tasting skills and how to describe the different personalities of wine in your own language. Appetizers and cheeses will be served during class to introduce some of the fundamentals of pairing wine and food as well.

WINE MENU (tentative)

NV Alessandro Gallici Prosecco (Veneto, northeast Italy)

2015 Saracosa Vermentino (Tuscany, central Italy)

2016 Pietro Disarti Roero Arneis (Piemonte, northwest Italy)

2013 Tenuta di Montecucco Passonaia (Tuscany, central Italy)

2014 Di Prima Nero d’Avola (Sicily, southern Italy)

2014 Porta Flavio Carignano del Sulcis (Sardinia, Mediterranean Italy)

Night In Tuscany (Class + Dinner) | Boston Wine School @ VINOvations

Join us for a the ultimate in virtual wine tourism: a wine and food tour of Tuscany without ever leaving the Boston Wine School! Get yourself ready for a broad range of Tuscan wines, from crisp whites to gutsy bold reds. This class is going to experience the whole geography of what Tuscany has to offer. Wine is produced in every region of Italy, and we are just going to scratch the surface of Tuscany when it comes to exploring the thousands of different varieties and styles of Italian wine.

The evening focuses on a mini-wine tour of the Tuscan region. Appetizers and cheese will be served during class to introduce some of the fundamentals of pairing wine and food. You’ll experience the culinary sights, smells and tastes of Italy via your wine glass and plate. By the end of the evening, someone will know their Chianti from Chianti Classico!

After class, put your education to the test over a delicious wine dinner from one of our guest chefs. We’ll make a major food match with a Tuscan white and red specially selected for the menu.

MENU
Please understand the food and wine menu are subject to change based on availability, chef creativity, teacher whimsy, and more!

White Wine In A Sea Of Red

2016 Montecucco Vermentino (Cinigiano, Montecucco, southern Tuscany)

Ricotta fresca canapés with basil pesto and black currant preserves

Spectrum Of Sangiovese

2015 Pieve di Spaltenna Chianti Classico (Gaiole, central Tuscany)

2015 Duca di Cardino Rosso di Montepulciano (Montepulciano, eastern Tuscany)

2014 Tenuta di Montecucco “Passonaie” (Cinigiano, Montecucco, southern Tuscany)

2014 Principe Strozzi Morellino di Scansano (Maremma, southern Tuscany)

2015 Collezione di Paolo “Verso Cielo” Rosso (Rufina, Firenze, central Tuscany)

i Formaggi

Fontina | Cow’s milk, northern Italy

Pecorino toscano | Sheep’s milk, Tuscany, central Italy

Grana Padano | Cow’s milk, Emilia-Romagna, north-central Italy

C E N A

Insalata di Giardino | Garden salad

Tortelli Melanzana | Ravioli stuffed with fresh mozzarella & grilled eggplant

Pollo Toscano | Chicken in garlic & cream sauce

Pomodori Ripieni | Vine-ripened tomatoes stuffed with spinach and pecorino

2015 Sofia Barbanera “Podere Altero” Bianco
(Cetona, Siena, central Tuscany)

2016 Collezione di Paolo Chianti
(Rufina, Firenze, central Tuscany)

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)

BWSEd: 2-Day Certificate in Wine – Level 1 | Boston Wine School @ VINOvations

Level 1 Certificate in Wine
Saturday + Sunday, April 28 + 29, 10am – 3pm

WHO SHOULD ATTEND

Level 1 is an introductory course for beginners and enthusiasts. It assumes some exposure to wine but little or no formal wine knowledge. This program is appropriate for both consumers and professionals in all wine, food, hospitality and service industries.

WHAT YOU WILL LEARN

Students will learn technical wine tasting, the major wine grapes, wine and food pairing basics, and fundamentals of wine style. The emphasis in Level 1 is on providing an overview of wine and wine tasting, plus an introduction to wine and food pairing concepts.

LEVEL 1 PROGRAM FORMAT

  • 8 hours classroom program
  • 20 – 24 wines tasted
  • Online multiple choice exam
  • 1 hour
  • 25 questions
  • Minimum passing score 75%

LEVEL 1 PROGRAM SYLLABUS

  • Seven “S” System Of Wine Tasting
  • The Big Four: Sauvignon Blanc, Chardonnay, Pinot Noir, Cabernet Sauvignon
  • Understanding Wine Grapes: Pinot Grigio, Riesling, Rosé, Montepulciano, Syrah, Merlot
  • Fundamentals Of Wine And Food Pairing
  • Wine Styles: Old World Versus New World

REGISTRATION REQUIREMENTS

Guests, students and certificate candidates must meet the legal minimum age for the retail purchase of alcoholic beverages in the country where the program is being held: 21 in the USA and China.

CERTIFICATE REQUIREMENTS

  • Multiple choice exam of 25 questions
  • Complete classroom program
  • Complete classroom wine tasting exercise

Wine and Caramel: Making the Perfect Match | Boston Wine School and McCrea’s Candies @ VINOvations

When we talk about wine in wine class, we almost always use some kinds of confectionary terms.

Some wines are literally sweet, even sugary. Syrup, glaze, caramel, vanilla, other “candied” words work their way into the vocabulary. People talk about smelling roasted fruit and pie crust. In all this dialog, there’s a core of cooking, of caramelization, which is oxidizing sugar with heat.

Get your slow-form tasting skills ready as we put wine together with the hand crafted caramels from McCrea’s Candies in Hyde Park. We’re going to make some amazing wine connections through a whole range of whites and reds paired up with the inspired stylings of caramel concierge Julie Ayotte.

You will learn how to think about wine and food in a whole new way during this 2-hour interactive tasting experience. This class will teach you how to think creatively and constructively with wine and caramel, how to experiment and invent in the direction of your taste. Best of all, it’s a night of amazing flavors paired with wine lovers and wine conversation.

MENU

Please understand the food and wine menu are subject to change based on availability, chef creativity, teacher whimsy, and more!

NV Alessandro Gallici Prosecco Extra Dry (Valdobbiadene, Prosecco, northeast Italy) | Dates stuffed with Cape Cod Sea Salt caramel, salted sugar rim | Canape of ricotta fresca with slivered single malt Scotch caramel drizzled with honey

2014 Marina Covello (Vermentino di Sardinia, Italy) | Black lava sea salt caramel

2016 Château Terrebonne Rosé (Côtes de Provence, southern France) | Avocado maki sushi with Ginger Fusion caramel drizzle, black & white sesame seeds

2013 Pescadero Rock Pinot Noir (Monterey, California, USA) | Tapped Maple caramel stuffed in a black mission fig

2015 Château Canet Vieilles Vignes Minervois (Minervois, Roussillon, southwest France) | Rosemary Truffle Sea Salt caramel wrapped in a sun-dried tomato, rolled in black pepper & herbs de Provence

2015 H J. Fabre Malbec Reserva (Mendoza, Argentina) | Bosc pear topped with Dark Roasted Mocha caramel with Gorgonzola dolce