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Wine, Cheese & The Pursuit Of Happiness (Class @ Cobble)
May 22 @ 2:00 pm - 4:00 pm
email@example.com or text +1-617-784-7150 anytime
Wine and cheese have been making the perfect match for thousands of years now, and cheese itself represents a microcosm of this entire world of pairing wine and food, what that means, and how to do it.
This class will begin with a staged tasting of wines and cheeses specially selected for the pairing strategies they represent. From regional affinities like Caprino with Italian Vermentino to texture matches like triple-creamy d’Affinois with a soft Pinot Noir from Oregon, you’ll experience unforgettable combinations, but more importantly, you’ll learn how to think about them and re-create them anytime.
Give me two hours and you’ll be speaking fluent Gorgonzola in no time!
WHO SHOULD ATTEND This is a Level 1 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.
PLEASE NOTE Wine & food menus are subject to change based on availability, inspiration, and whimsy!
WINE & CHEESE MENU (tentative) Blanquette de Limoux (French sparkler) + Ricotta fresca (fresh cow’s milk cheese) | Sardinian Vermentino + Caprino (goat’s milk) | Fromage d’Affinois (cow’s milk) + Oregon Pinot Noir | Grana Padano (cow’s milk) + Morellino di Scansano (Tuscany) | Queso azul (cow’s milk blue) + Ribera del Duero (Tempranillo)
ABOUT BOSTON WINE SCHOOL BWS is a 100% snob free zone where people come to learn how to taste, think, and talk about wine. And food. And history, geology, geography, you name it – all the ways people understand and engage with wine. We know how to make wine class a delightful workshop where you put what you learn about yourself and technical wine tasting into direct expression. Classes are small – usually 12 max – and our signature teaching style is interactive, technically informative, and deeply engaging. We teach and learn about wine by tasting wine, and equally important, our students learn about themselves and each other.
ABOUT COBBLE Hidden away on the second floor of the Coolidge Corner Arcade, Cobble is an unpretentious dinner destination with a casual dinner party vibe. With inspiration drawn from the pleasure of enjoying a meal without the burden of making a single choice, chef/owner Emily Vena personally cooks and serves her style of vegetable-forward, noncommittal Italian cuisine that celebrates seasonal ingredients. Simply bring-your-own favorite beer, wine, or spirits to enjoy and we’ll take care of the rest. https://DinnerAtCobble.com
ABOUT JONATHON ALSOP Jonathon is founder & executive director of the Boston Wine School, author of The Wine Lover’s Devotional and In Vino Veritas, and a commentator for National Public Radio. His new book Wine Life: A Collection Of Verses will be published in 2022. Jonathon began writing about wine, food and travel in 1988 and has written many articles for the Associated Press, Frequent Flyer Magazine, La Vie Claire, Beverage Business Magazine, Mobil Travel Guides, Fodor’s Travel Guides, Boston Globe, and many others. Jonathon is a contributing journalist and commentator on a variety of wine topics as a monthly guest on NPR: WGBH/Boston Public Radio, Under The Radar With Callie Crossley, and Boston Sunday Review. Quarry Books published Jonathon’s first book, The Wine Lover’s Devotional: 365 Days of Knowledge, Advice & Lore for the Ardent Aficionado, in 2011, now available in Japanese and Chinese.