Wine, Cheese, And The Pursuit Of Happiness (Class + Dinner) | Boston Wine School @ VINOvations

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 will experience 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.


PLEASE NOTE this menu is tentative and variable based on availability, inspiration, or whimsy.

Bubbling Over
2014 Roche Lacour Cremant Brut 60% Chardonnay, 25% Chenin Blanc, 10% Mauzac, 5% Pinot Noir (Limoux, southern France) Canapés of Ricotta Fresca

Sounds Delicious
2016 Mahau Sound Sauvignon Blanc 100% Sauvignon Blanc (Marlborough, South Island, New Zealand) Westfield Farm Capri

Milk Made
2016 Pietro Disarti DOCG Roero Arneis 100% Arneis (Roero, Piedmont, northwest Italy) Robiola a due latti

Merlot, It’s Me
2010 The Forager “Rack and Roll” Merlot 100% Merlot (Napa Valley, northern California, USA) Aged Monterey Jack

The Reign Of Spain
2013 Altos de la Guardia Crianza Rioja 100% Tempranillo (Rioja, northern central Spain) Manchego

Kind Of Blue
2014 Le Chai au Quai, Le Grand Chai Haut-Medoc 50% Cabernet Sauvignon, 50% Merlot (Haut-Medoc, Bordeaux, southwestern France) Fourme d’Ambert


A Night In Italy

Timballo | Baked pasta with eggplant Spinaci alla fiorentina | Baked spinach Pollo Cristina | Chicken baked in wine & sage Insalata mista | Mixed green salad Citrus polenta cake with balsamic strawberries

2015 Strozzi Vernaccia di San Gimignano (San Gimignano, southern Tuscany) 2014 Collezione di Paolo Chianti Riserva (Rufina, central Tuscany)

Boston Wine School Wine Club by Jonathon Alsop | Super value Bordeaux | Magical Merlot blend from off the beaten path in Castillon

Everyday Bordeaux = Bordeaux Every Day

By Jonathon Alsop | Boston Wine School Founder

Wednesday, 21 March 2018

2016 Château de Colombe
(Castillon, Côtes de Bordeaux, western France)

This Wine Club Selection comes right out of our Burgers And Bordeaux class.

Our curriculum always focuses on the delicious, and this Merlot-heavy blend really teaches us what Merlot means in Bordeaux. As always, every Wine School Selection is a wine we teach with and you taste in class. That’s how you know it’s good.

This silky red Bordeaux represents a great value for a few simple reasons.

First, it’s from a great vintage, maybe better than 2015 even. Next, it’s from a very un-famous place – Castillon, literally on the other side of the river – which moderates the price. And finally, it’s majorly Merlot, a grape in abundance in Castillon.

The result is a soft, friendly, very easy to drink red classic with an abundance of fruit flavors – raspberry, cranberry, red cherry, and more. Best of all is the texture of this wine. It’s so lush and delightful and full of soft soft tannins, which are so rare – so many big reds are gritty instead.

Château de Colombe is drinking just fine right this very minute, but for a vintage like 2016 is shaping up to be, I would be confident to age it for 7 – 10 years. If 2016 is a special year in your life or someone you know, this is a profoundly affordable way to commemorate that year.

6-PACK: 20% off + FREE shipping = $105 use code WINESDAY6
12-PACK: 35% off + FREE shipping = $170 ($14 a bottle or $2.80 a glass!) use code WINESDAY12

HURRY! Sales ends 28 March 2018

WINE+FOOD | Ten Dollar Cheese, Million Dollar Match

Fourme d’Ambert
Cow’s milk blue | Southern France | About $15 a pound, available widely at cheese shops and Whole Foods

Fourme is the oldest continuously made cheese in France, introduced by the ancient Romans 2,000 years ago. It looks startlingly blue – and it is – but the flavor is surprisingly mild and mostly buttery. Fourme’s rich creamy texture is a good match with the feel of this week’s wine. We use this in wine and cheese class as a “gateway” blue, a great blue cheese for people who don’t like blue cheese… yet.