Come To Cheeses! Wine + Cheese 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 – limited to 24 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.

TASTING CLASS (tentative – subject to change)

2017 Fili Millesimato Prosecco
(Veneto, northeast Italy)

Maplebrook Ricotta Fresca
(Cow’s milk, Bennington, VT, USA)

2016 Summersday White
Chenin Blanc + Viognier blend
(Lodi, south-central California, USA)

Montchèvre Chèvre
(Goat’s milk, Wisconsin, USA)

2015 Le Prince de Courthézon “Prestige” Côtes du Rhône
Grenache + Syrah + Mourvedre blend
(Courthézon, southern Rhône Valley, France)

Arc de Triomphe Double-Crème Brie
(Cow’s milk, Seine-et-Marne, north-central France )

2015 Principe Strozzi “Selvascura” Toscana IGT
Sangiovese + Merlot + Cabernet Sauvignon blend
(Bolgheri, Livorno, southern Tuscany, central Italy)

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

2010 Pagos de Tahola Rioja Reserva
Tempranillo + Graciano blend
(Rioja, north-central Spain)

Manchego
(Sheep’s milk, La Mancha, central Spain)

2016 Aluado Alicante Bouschet
100% Alicante Bouschet
(Lisbon, central Portugal)

Great Hill Blue
(Cow’s milk blue, Marion, Massachusetts, USA)

DINNER MENU
(tentative – subject to change)

C     E     N     A

Una notte in Italia

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

2016 Paolo Valle Pinot Grigio
100% Pinot Grigio
(Friuli, northeast Italy)

2015 Pillastro Nero
Primitivo + Cabernet Sauvignon blend
(Puglia, southeast Italy)

YOUR EDUCATOR 

Jonathon Alsop is founder and executive director of the Boston Wine School and author of The Wine Lover’s Devotional: 365 Days of Knowledge, Advice & Lore for the Ardent Aficionado published by Quarry Books.  Jonathon started life as a wine writer covering wine, food and travel in 1988. He is author of the long-running wine column In Vino Veritas by Jonathon Alsop as well as many articles for the Associated Press, Frequent Flyer, La Vie Claire, Beverage Business Magazine, Mobil Travel Guides, Fodor’s Travel Guides, Boston Globe, and many others. He founded the Boston Wine School in 2000 where he teaches wine and food classes.

YOUR HOST VENUE

VINOvations is a state of the art destination for wine lovers who want more than just the usual.  We strive to enhance our customers wine drinking experience by offering a vast selection of boutique wines from around the world.  We offer our guests the charm and amenities of a winery: our unique 2500 sq ft. event space includes a 40 bottle automated wine tasting room, private tasting stations, dual Chef’s Studio Kitchen, wine education & much more.

Come To Cheeses! Wine + Cheese Pairing | 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.

YOUR EDUCATOR 

Jonathon Alsop is founder and executive director of the Boston Wine School and author of The Wine Lover’s Devotional: 365 Days of Knowledge, Advice & Lore for the Ardent Aficionado published by Quarry Books.  Jonathon started life as a wine writer covering wine, food and travel in 1988. He is author of the long-running wine column In Vino Veritas by Jonathon Alsop as well as many articles for the Associated Press, Frequent Flyer, La Vie Claire, Beverage Business Magazine, Mobil Travel Guides, Fodor’s Travel Guides, Boston Globe, and many others. He founded the Boston Wine School in 2000 where he teaches wine and food classes.

YOUR HOST 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. Indeed, 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!

Magical Merlot: 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.

REGULARLY $21.99 – ORDER NOW!
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.