LAST 2 TIX! Wine, Cheese And 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.

WHO SHOULD ATTEND

“Wine, Cheese And The Pursuit Of Happiness”  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.

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 cheese pairing concepts.

PROGRAM FORMAT
2 hour classroom program
6 wines + 6 cheeses tasted

PROGRAM SYLLABUS

TASTING LIST (tentative – subject to change)

Bubbling Over

NV Villa Jolanda Prosecco
100% Glera
(Prosecco, Veneto, northeast Italy)

Liuzzi Ricotta Fresca
(Cow’s milk, Hamden, CT, USA)

Salt & Acid

2018 Clos Fussay Sauvignon Blanc
100% Sauvignon Blanc
(Reuilly, Loire Valley, northwest France)

Garrotxa
(Goat’s milk, Catalonia, northeast Spain)

Blending In

2016 14 Hands “Hot To Trot”
Chardonnay + Riesling + Others blend
(Washington, Pacific Northwest, USA)

Beemster X-O | Aged 26 months
(Cow’s milk, Beemster, north Amsterdam, The Netherlands)

Grape Expectations

2014 Terrilogio Toscana
85% Sangiovese + 10% Cabernet Sauvignon + 5% Merlot
(Tuscany, central Italy)

Robiola al Tartufo
(Cow’s milk, Umbria. central Italy)

Sheepish

2017 El Capricho Tannat
100% Tannat
(Uruguay, South America)

Sfizio Crotonese | Aged 9 months
(Sheep’s milk, Calabria, southern Italy)

Kind Of Blue

2018 Cave de Roquebrun “Chemin des Olivettes”
45% Syrah + 30% Grenache + 15% Mourvèdre + 10% Carignan blend
(Languedoc, southwest France)

Fourme d’Ambert
(Cow’s milk blue, Ambert, Central France)

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.

YOUR EDUCATOR

Jonathon Alsop

JONATHON ALSOP 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 on WGBH | Boston Public Radio and Under The Radar.

He began writing about wine, food and travel in 1988 and emerged as a wine expert through his syndicated wine column. He has contributed numerous articles to 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 founded the Boston Wine School in 2000 where he teaches wine and food classes in a dedicated 100% snob-free zone. His new book Wine Life: A Collection Of Verses will be published in 2020.

VENUE

Solera

SOLERA – A SHRINE TO WINE is a neighborhood specialty wine store nestled in the heart of Roslindale Square (Boston). The store, now in its 18th year is warmly decorated in green and deep purple resembling the colors of the grapes and filled with rack after rack of “offbeat wines”, pretty much everything a modern wine geek seeks out and loves, at more than reasonable prices.

With nearly 500 bottle selections from across the globe, unlike the monster chain stores and supermarkets, Solera takes a back seat to none and offers a stellar sampling of the world’s best and some unusual vineyards with average prices from 10 to 20 dollars or more, if your budget allows. Since wine education, and customer service are vital to our business, individual attention to the customer is the reason why the press has designated the Solera staff as “well versed grape-talkers”. When you want to smarten up on your wine there is no better place to do just that than in this little gem of a store, where wine is constantly being discussed with purpose and a smile!

Wine, Cheese, And The Pursuit Of Happiness | Zoom Wine Class

People ask all the time about pairing wine and food. Pairing wine and cheese is the perfect place to start!

MAKING THE PERFECT MATCH Wine and cheese have been together a long time – at least 8,000 years that we know of – and there’s a natural affinity. When you get the right wine together with the right cheese, the result is biochemical magic, a whole new world of flavors a thousand times greater than either one alone. This class will taste three wines plus three cheeses that represent the different ways wine and cheese pair up with each other. Get ready to experience combinations and flavors you’ve never tasted before.

#RESTAURANTSTRONG Thank you for tasting great wine for a great cause! Part of each ticket will go to benefit the #RestaurantStrong Fund supporting restaurant people across the country impacted by Covid-19 . And the wines you buy to taste along in class, all that goes right to your local wine shops.

HERE’S HOW IT WORKS I’m going to open and teach these three wines with these three cheeses, which are readily available at Whole Foods, Formaggio Kitchen in Cambridge & South End, Wassik’s in Wellesley and others.

2018 Cellier des Chartreux ‘Blue’ Sauvignon Blanc (Pujaut, southern Rhône , southern France, about $15) Bucheron Chèvre (Goat’s milk, Loire Valley, northwest France)

2017 Poppy Hill Pinot Noir (Carneros, California, USA, about $19) Comté (AKA Gruyère de Comté, cow’s milk, Franche-Comté, central France)

2018 Angels Tears Pinotage “Le Chocolat” (Western Cape, South Africa, about $15) Gorgonzola dolce (Cow’s milk blue, Gorgonzola, Milan, north-central Italy)

Order the wines from Solera: A Shrine To Wine at our Roslindale campus. Solera is open for curbside pick-up Saturdays and Sundays right now. You can also order them from your favorite local wine shop. Do not be shy about getting comparable wines if you need to – there’s a ton of great equivalents out there that we can easily learn from too.

THREE WINE GLASSES & A WEBCAM

You can do this as big or as little as you like. Taste along with all three plus all the cheeses, or pick one or two, or just tune in and learn with whatever you have in your refrigerator.

After you sign up, you will receive a confirmation email with the Zoom link and password for the tasting class. You’ll receive an email reminder a couple of days before, then a reminder an hour before class starts.

WHO SHOULD ATTEND “Wine, Cheese, And The Pursuit Of Happiness” 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, major wine grapes, wine and food pairing basics, and fundamentals of wine style. The emphasis is on providing an overview of food and cheese pairing concepts that fit in the world of wine and wine tasting.

PROGRAM FORMAT 1 hour online program

PROGRAM SYLLABUS (tentative) Seven “S” System Of Wine Tasting | The Spectrum Of Wine | Jet Propulsion Pairings

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.

YOUR EDUCATOR

JONATHON ALSOP 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 on WGBH | Boston Public Radio and Under The Radar.

He began writing about wine, food and travel in 1988 and emerged as a wine expert through his syndicated wine column. He has contributed numerous articles to 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 founded the Boston Wine School in 2000 where he teaches wine and food classes in a dedicated 100% snob-free zone. His new book Wine Life: A Collection Of Verses will be published in 2020.

Wine, Cheese, And The Pursuit Of Happiness | Zoom Wine Class

People ask all the time about pairing wine and food. Pairing wine and cheese is the perfect place to start!

MAKING THE PERFECT MATCH Wine and cheese have been together a long time – at least 8,000 years that we know of – and there’s a natural affinity. When you get the right wine together with the right cheese, the result is biochemical magic, a whole new world of flavors a thousand times greater than either one alone. This class will taste three wines plus three cheeses that represent the different ways wine and cheese pair up with each other. Get ready to experience combinations and flavors you’ve never tasted before.

#RESTAURANTSTRONG Thank you for tasting great wine for a great cause! Part of each ticket will go to benefit the #RestaurantStrong Fund supporting restaurant people across the country impacted by Covid-19 . And the wines you buy to taste along in class, all that goes right to your local wine shops.

HERE’S HOW IT WORKS I’m going to open and teach these three wines with these three cheeses, which are readily available at Whole Foods, Formaggio Kitchen in Cambridge & South End, Wassik’s in Wellesley and others.

2018 Cellier des Chartreux ‘Blue’ Sauvignon Blanc (Pujaut, southern Rhône , southern France, about $15) Bucheron Chèvre (Goat’s milk, Loire Valley, northwest France)

2017 Poppy Hill Pinot Noir (Carneros, California, USA, about $19) Comté (AKA Gruyère de Comté, cow’s milk, Franche-Comté, central France)

2018 Angels Tears Pinotage “Le Chocolat” (Western Cape, South Africa, about $15) Gorgonzola dolce (Cow’s milk blue, Gorgonzola, Milan, north-central Italy)

Order the wines from Solera: A Shrine To Wine at our Roslindale campus. Solera is open for curbside pick-up Saturdays and Sundays right now. You can also order them from your favorite local wine shop. Do not be shy about getting comparable wines if you need to – there’s a ton of great equivalents out there that we can easily learn from too.

THREE WINE GLASSES & A WEBCAM

You can do this as big or as little as you like. Taste along with all three plus all the cheeses, or pick one or two, or just tune in and learn with whatever you have in your refrigerator.

After you sign up, you will receive a confirmation email with the Zoom link and password for the tasting class. You’ll receive an email reminder a couple of days before, then a reminder an hour before class starts.

WHO SHOULD ATTEND “Wine, Cheese, And The Pursuit Of Happiness” 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, major wine grapes, wine and food pairing basics, and fundamentals of wine style. The emphasis is on providing an overview of food and cheese pairing concepts that fit in the world of wine and wine tasting.

PROGRAM FORMAT 1 hour online program

PROGRAM SYLLABUS (tentative) Seven “S” System Of Wine Tasting | The Spectrum Of Wine | Jet Propulsion Pairings

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.

YOUR EDUCATOR

JONATHON ALSOP 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 on WGBH | Boston Public Radio and Under The Radar.

He began writing about wine, food and travel in 1988 and emerged as a wine expert through his syndicated wine column. He has contributed numerous articles to 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 founded the Boston Wine School in 2000 where he teaches wine and food classes in a dedicated 100% snob-free zone. His new book Wine Life: A Collection Of Verses will be published in 2020.

Magical Merlot: Off the beaten path in Castillon

By Jonathon Alsop

BOSTON, MA — 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.

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

http://www.vinovations.us/chateau-de-colombe-castillon-cotes-de-bordeaux-2016


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.