BWSEd Level 2: Certificate in Wine and Wine Tasting | Boston Wine School @ Beverly Farms

Level 2 Certificate in Wine and Wine Tasting
Saturday + Sunday, November 14 + 15, 1pm – 5pm each day

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
8 hours classroom program
1-2 hours exam
24 – 30 wines tasted
Online multiple choice exam | 25 questions | Minimum passing score 75%
Wine tasting exam | 3 wines | 3 short-form questions | 1 essay question

LEVEL 2 SYLLABUS

DAY ONE, PART ONE | 1pm – 3pm
Veni Vidi Vino: Wines of Italy

DAY ONE, PART TWO | 3pm – 5pm
The Language Of Wine
– Wine And Words
– Wine Label Interpretation
– Best New Wines You’ve Never Heard Of

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

DAY TWO, PART TWO | 3pm – 4:30pm
Wine And Cheese: Making The Perfect Match
– Fundamentals of Wine & Food Pairing
– Wines of California, Oregon & Washington

DAY TWO, PART THREE | 4:30pm – 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

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.

A Night In Tuscany | Zoom Wine Class

Tuscany is one of the richest wine & food regions in all of Italy. If you want to know Italian wine, you have to know Tuscany!

TRUE TO TUSCANY Even if you don’t know anything about Italian wine – or just think you don’t – everybody knows Chianti, Tuscany’s signature red wine. For many wine lovers, Chianti and its main grape Sangiovese represent the epitome of Italian wine. In this overview class, you’ll learn technical wine tasting while experiencing a range of grapes, styles, and flavors. Learn what makes Tuscan wines so great and start speaking Sangiovese fluently.

#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.

2018 MaremmAlta “Micante” Vermentino (Maremma, southern Tuscany)

2017 MaremmAlta Morellino di Scansano (Maremma, southern Tuscany)

2016 Castello di Radda Chianti Classico (Radda, Chianti, central Tuscany)

You can order 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.

HOW ABOUT FOOD? Here are a few food pairing suggestions for each wine. Feel free to use this as a guide, come up with your own ideas and have fun with it all!

Vermentino + Goat’s milk cheese | Green olives | Steamed shrimp shumai

Morellino di Scansano + Mushroom pâté | Roast garlic | Pork & mushroom dumplings

Chianti Classico + Anything on the grill | Grana Padano (cow’s milk cheese) | Black olives

THREE WINE GLASSES & A WEBCAM You can go as big or as little as you like. Taste along with all three plus all the foods, pick one or two that sound especially good, or just tune in and learn about wine with whatever you have in your glass.

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 “A Night In Tuscany” 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 of Tuscany, wine and food pairing basics, and fundamentals of wine style. The emphasis is on providing an overview of Tuscan wines, building wine vocabulary, and becoming fluent in expressing your own wine tastes.

PROGRAM FORMAT 1 hour online program

PROGRAM SYLLABUS (tentative) Seven “S” System Of Wine Tasting | Sensing Sangiovese | Chianti With Class

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.

Italian Wine Fundamentals | Zoom Wine Class

VENI VIDI VINO | I Came, I Saw, I Drank Wine
Let’s face it: we could do a 52-week Italian wine class and just be scratching the surface, so it’s daunting to try to boil Italy down to three wines, but here goes! We’ll taste the whole wine country, starting with some classic Trebbiano from northern Italy, then Sangiovese in Tuscany, and finally, Nero d’Avola from sunny southern Sicily. Get ready to taste three distinct climates and grapes that explain the northern-central-southern styles. You’ll be speaking fluent Chianti by the time this class is over!

#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.

2018 Pratello Trebbiano di Lugana (Lugana, Lombardy, north-central Italy, about $19)
2018 Poggio Argentale Chianti DOCG (Vinci, Florence, Tuscany, central Italy, about $20)
2017 Capo Zafferano Nero d’Avola (Avola, southeast Sicily, southwest Italy, about $17)

You can order 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.

HOW ABOUT FOOD?
Here’s a few food pairing suggestions for each wine. Feel free to use this as a guide, come up with your own ideas and have fun with it all!

Pinot Grigio + ricotta fresca (light, creamy cow’s milk cheese) | focaccia (herbed Italian pan bread)
Chianti / Sangiovese + prosciutto | mushroom pâté | Grana Padano (Parmigiano-like, cow’s milk)
Nero d’Avola + short ribs / lamb shank braise | Gorgonzola dolce (Cow’s milk blue cheese) | Olives

THREE WINE GLASSES & A WEBCAM
You can go as big or as little as you like. Taste along with all three plus all the foods, pick one or two that sound especially good, or just tune in and learn about Italy with whatever you have in your glass.

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
“Italian Wine Fundamentals” 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 Italian wine and where it fits in the world of wine and wine tasting.

PROGRAM FORMAT
1 hour classroom program

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

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 Word Of The Month: “Lean”

By Jonathon Alsop

BOSTON, MA — 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/