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)

Italian Wine + Italian Cheese | Boston Wine School @ VINOvations

Join us for a wine and cheese tour of Italy all within the walls of the Boston Wine School at VINOvations! Wine and cheese are produced in every region of Italy, and we are just starting to scratch the surface when it comes to exploring all the different varieties and styles. Experience the culinary sights, smells and tastes via your wine glass and plate.

Wine and cheese seem like very different things, but they have much in common. Both start as delicious, nutritious liquids which are shaped by nature and time into products which are more prized than the raw materials. Join us in this 2 hour class exploring the wondrous spectrum of Italian wine and cheese. Happiness abounds.

SAMPLE MENU (tentative)

Sparkling Prosecco + Ricotta Fresca | Verdicchio + Mozzarella
Sangiovese + Robiola | Montepulciano + Pecorino Pepato
Valpolicella Ripasso + Gorgonzola

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)