Night In Tuscany (Class + Dinner) | Boston Wine School @ VINOvations

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

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

The evening focuses on a mini-wine tour of the Tuscan region. 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. By the end of the evening, someone will know their Chianti from Chianti Classico!

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

MENU
Please understand the food and wine menu are subject to change based on availability, chef creativity, teacher whimsy, and more!

Bubbling Over
NV Alessandro Gallici Prosecco Extra-Dry (Veneto, northeast Italy)
Ricotta fresca canapés With rose petal jam With olive oil & herbes de Provence

North By Northwest
2011 Casa Taurini Barbera d’Asti (Asti, Piemonte, northwest Italy)
Spectrum Of Sangiovese
I G T 2015 Strozzi “Selvascura” Toscana IGT (Maremma, southern Tuscany)

PRUGNOLO 2012 Duca di Cardino Vino Nobile di Montepulciano (Montepulciano, eastern Tuscany)

LOCATION, LOCATION, LOCATION 2013 Lornano Chianti Colli Senesi Riserva (Siena, central Tuscany)

CLASSICAL 2015 Pieve di Spaltenna Chianti Classic (Gaiole, Chianti, central Tuscany)

Southern Star
2013 Pillastro Primitivo + Negroamaro (Puglia, southern Italy)
i Formaggi
Fontina Val D’Aosta | Cow’s milk, northern Italy
Grana Padano | Cow’s milk, Emilia-Romagna, north-central Italy
Gorgonzola Dolce | Cow’s milk, Milan, north-central Italy

C E N A
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)

8 LEFT! BWSEd Level 2: Certificate in Wine and Wine Tasting | Boston Wine School @ VINOvations

Saturday + Sunday | March 2, 10am – 3pm | March 3, 10am – 5pm

WHO SHOULD ATTEND

Level 2 is a foundation course for experienced beginners and enthusiasts. It assumes basic exposure to wine and some technical wine tasting knowledge. This program is appropriate for both consumers and professionals in all wine, food, hospitality and service industries.

WHAT YOU WILL LEARN

This program focuses on the unique role that place plays in the world of wine. Students will learn the major wine regions of Europe, how wine making techniques influence wine style, and the language of wine. The aim of Level 2 is to provide a broad range of knowledge about wine history, wine agriculture, and wine making.

LEVEL 2 PROGRAM FORMAT

10 hours classroom program

24 – 30 wines tasted

Online multiple choice exam | 25 questions | Minimum passing score 75%
Wine tasting exam | 3 wines | 4 short-form questions | 1 essay question

LEVEL 2 SYLLABUS

DAY ONE, PART ONE | 10am – 12 pm
Veni Vidi Vino: Wines of Italy

DAY ONE, PART TWO | 1 – 3pm
Tour de France: Fundamentals Of French Wine

DAY TWO, PART ONE | 10am – 12pm
The Language Of Wine
– Wine And Words
– Wine Label Interpretation
– Best New Wines You’ve Never Heard Of

DAY TWO, PART TWO | 1 – 3 pm
Wine And Cheese: Making The Perfect Match
– Fundamentals of Wine & Food Pairing
– Wines of California, Oregon & Washington

DAY TWO, PART THREE | 3 – 5pm
Online multiple choice exam
Wine tasting exam

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.

CERTIFICATE REQUIREMENTS

Multiple choice exam of 25 questions
Wine tasting exam of 3 wines, 4 short-form questions, and 1 essay question
Complete classroom program
Complete classroom wine tasting exercise

SOLD OUT! 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.

Wine Word For January: “Lean”

By Jonathon Alsop

It’s hard to speak the language of wine because it’s a language invented by drunk people, but wine lovers blame themselves for the convoluted vocabulary. Talking about wine is like writing a poem where multiple literal and metaphorical images appear and overlap. But it would help if we could get clear on a few basic words.

Someone threw the word “lean” into the mix the other night in class to describe the body of an Italian Pinot Grigio we were tasting. The opposite of “lean” is “fat” or “big and round” – think archetypical California Chardonnay. The PG in question was light in weight and silver in color, edgy, zippy, a little watery, but in a good way.

We use a lot of body image descriptors to talk about wine – a big red can be legitimately called a “body builder” – and they are a natural way to think and talk about wine.

HOMEWORK: Use it in a sentence. For instance: “I want a glass of white wine, something lean and light.”

Paolo Valle Pinot Grigio 2016


Something lean and light? Here you go!

One of the challenges with Italian Pinot Grigio is that it’s extremely different depending on where it’s grown in Italy. Sometimes, grown hot and wild in the south, Pinot Grigio comes off thin and watery, but not this one. Friuli is the foothills of the Alps – next stop, Austria and Slovenia – and the growing season is long and cool. What slow cooking does for food, slow growing does for wine. The result is a suave, rich Pinot Grigio to pair with seafood of all kinds, wild mushroom risotto, even fragrant veal and pork dishes.

2016 Paolo Valle Pinot Grigio
100% Pinot Grigio
(Friuli, northeast Italy, $18.99)

https://www.vinovations.us/paolo-valle-pinot-grigio-2016/