In the Spirits! Whiskey Class + Dinner | Boston Wine School @ VINOvations

The word “whiskey” comes from old Gaelic and means the “water of life”.  It’s no wonder why we feel the need for a refill now and then.

In the Spirits! Whiskey Class is ideal for all levels – experienced whiskey adventurers and those just starting their journeys. The evening begins with a 2 hour class providing an overview of the wide world of whiskey. You will learn how to taste and talk about whiskey while comparing whiskey styles, ingredients, and origins.

Appetizers and an assortment of cheeses will be served during class to introduce some of the fundamentals of pairing whiskey and food.  After class, we’ll clear our palates and our heads with an American barbecue dinner paired with wine.

TASTING CLASS MENU (subject to change based on availability, inspiration, and whimsy!)

Innis & Gunn Scottish Cask Aged Beer | Bully Boy White Whiskey | Old Overholt Rye Whiskey | Four Roses Bourbon | Slane Castle Irish Whiskey | Gordon & McPhail Single Malt Scotch

DINNER MENU

Blue Ribbon Barbecue
Barbecue chicken | Barbecue pork | Kansas City burnt ends | Rice & beans | Collard greens | Potato salad | Chocolate whiskey cake

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.

Falling In Love With Wine (Class + Dinner) | Boston Wine School @ VINOvations

Celebrate your love with wine!

It’s Valentine’s weekend, and we’re going to get emotional with wine. This fun, interactive tasting class plus dinner will focus on the love and affection every wine lover has for wine. We’ll experience the flavors and textures that made us fall in love in the first place, and taste some new wines, the kind that keep us falling in love over and over again.

This class will teach you some basic tasting techniques that help you get the most out of every sip of wine. You’ll refine your palate and build your vocabulary while you show your Valentine the wine love. After class, you’ll put what you learned to work with a wine dinner from one of the planet’s most romantic wine locations: Italy.

TASTING MENU (tentative)

La Fraschetta Favorita (Piedmont, northwest Italy)

Francis Ford Coppola “Cafe Zoetrope” Chardonnay (Geyserville, Sonoma, California, USA)

Duca di Cardino Sangiovese di Toscana (Tuscany, central Italy)

Mecedora Merlot (Maule Valley, Chile)

Rosehearty Cabernet Sauvignon (Columbia Valley, Washington, USA)

Saints & Sinners Zinfandel (Paso Robles, southern California, USA)

DINNER: A Night in Italy

Pollo Cristina | Chicken baked in nutmeg and wine

Spinaci alla fiorentina | Baked spinach with mushroom (vegetarian)

Timballo | Penne pasta baked in cheese sauce with roast eggplant crust (vegetarian)

Ricotta cake with balsamic glaze | Fruit

~

Contessa Giovanna Manci Pinot Grigio (Trentino, northern Italy)

Il Papavero “The Poppy” Primitivo (Puglia, southern 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.

JUST ADDED! Night In Italy (Class + Dinner) | Boston Wine School @ VINOvations

Join us for for the ultimate in virtual wine tourism: a wine and food tour of Italy without ever leaving the Boston Wine School!

Get yourself ready for a broad range of Italian wines, from crisp whites to gutsy bold reds. This class is going to experience the whole geography of what Italy has to offer.  Wine is produced in every region of Italy, and we are just going to scratch the surface when it comes to exploring the thousands of different varieties and styles of Italian wine.

Appetizers and cheese will be served during class to introduce some of the fundamentals of pairing wine and food. You’ll experience the culinary sights, smells and tastes of Italy via your wine glass and plate.

After class, put your education to the test over a delicious catered wine dinner.   We’ll make a major food match with an Italian white and red specially selected for the menu.

DINNER MENU
Please understand the menu is subject to change based on availability, chef creativity, teacher whimsy, and more!

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

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.