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.

Wines Of Southern France | Zoom Wine Class

French wine was born in Provence, Languedoc & Roussillon in the south, so this is naturally where we start to learn about French wine.

SOUTHERN STARS Wine in the south of France – the Mediterranean arc that stretches from Italy to Spain – is about 1,000 years older than wine in the rest of France, and it shows. These wines tend to be rugged and rustic, highly blended from multiple grapes, and extremely expressive of the particular place they come from. In this class, you’ll experience a range of wines, from Provence in the east and the southern Rhône Valley all the way west to Corbières in Languedoc-Roussillon. You’ll learn wines, grapes, geography, and history in the most delicious way possible. By the time this class is over, you’ll be speaking Châteauneuf-du-Pape 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.

2019 La Chapelle du Bastion Picpoul de Pinet (Languedoc, southern France)

2017 Cellier des Chartreux “Chevalier d’Anthelme” Rouge (Côtes du Rhône, Provence, southern France)

2016 Château Aiguilloux “Cuvée Tradition” Corbières (Languedoc-Roussillon, southern France)

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!

Picpoul de Pinet + Chèvre | Grilled mussels | Roasted green grapes

Côtes du Rhône + Grilled sausages | Sheep’s milk cheese | Green olives

Corbières + Spicy cured sausage | Fourme d’Ambert (raw milk blue cheese) | Sautéed 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 “Wines Of Southern France” 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, southern French signature grapes, wine and food pairing basics, and fundamentals of wine style. The emphasis is on providing an introduction to the south of France, 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 | Wine’s Sense Of Place | Sunny Southern Stars

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.

Red Wine For White Wine People | Zoom Wine Class

Every now and then, we have a student at the Boston Wine School who hasn’t fallen in love with red wine… yet!

IT’S ALL A MATTER OF TASTE We get it: red wine – especially big brawny red wine – can be an acquired taste. The weight of red wine can make it feel very dense and heavy. That grippy, tannic texture can take a little getting used to. And some people just prefer their wine much colder than we traditionally serve reds. In this class, you’re going to learn three major techniques everyone can use to help white wine people find their way in the red wine end of the spectrum. We’ll start with Beaujolais – traditionally the easiest of the red wines – then try a couple of deliciously light red grapes from Italy you’ve probably never heard of. Taste is a thing that is constantly growing, and we’re going to help make it easy to grow in new directions!

#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.

2017 Domaine Pascal Aufranc “Vignes de 1939” Chénas (Beaujolais, central France)

2017 Caparra & Siciliani “Solagi” Gaglioppo (Cirò , Calabria, southern Italy)

2017 Nals Margreid “Galea” Schiava (Alto-Adige, northern Italy)

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!

Beaujolais + Brie | Camembert | Roasted black grapes

Gaglioppo + Mushroom pâté | Smoked bluefish | Green olives

Schiava + Melon & prosciutto | Ricotta fresca | Grilled peaches with balsamic glaze

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 “Red Wine For White Wine People” 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, red wine grapes white wine people are going to love, wine and food pairing basics, and fundamentals of wine style. The emphasis is on providing an introduction to red 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 | Feeling Red Wine | Food Friendly

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.

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.

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.

Best New (Croatian) Wines You’ve Never Heard Of, Part One | Zoom Wine Class

Croatia’s beaches are world famous, so it’s no surprise Croatian white and rosé wines are the perfect pairing for summer.

DISCOVERING NEW TASTES | For the true wine lover, life is a constant tasting of discovery. This is what the newcomer and the veteran wine lover have in common: the excitement of experiencing a new grape, or a new place, or a new style from anywhere around the world. In this class, we’re discovering Croatia’s signature white grape called Pošip, a full-bodied, seafood ready wine that grows naturally right near the ocean, plus a pretty pink wine from a big red grape called Plavac Mali.

Get ready to learn new grapes and some new geography, but most importantly, you’re be tasting a unique world of wine styles for the very first time with great education and like-minded wine and food lovers.

#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 Terra Madre “Premium” Pošip

2018 Volarević “Syrtis” Pošip

2018 Volarević “La Chic!” Plavac Mali Rosé

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 online from the importer if that’s more convenient. Here are the links to the wines we’ll be tasting:

Terra Madre “Premium” Pošip | Volarević “Syrtis” Pošip | Volarević “La Chic!” Plavac Mali Rosé

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

Cheese | Ricotta fresca (creamy cow’s milk cheese from northern Italy) and Chèvre (goat’s milk cheese)

Meat | Prosciutto, Jamón Serrano, Speck, other mild white meats

Seafood | Raw bar, flaky white fish, bluefish pâté

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 Croatia 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 about an hour before class starts.

WHO SHOULD ATTEND | This 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 Croatian white wines and where they fit in the world of wine and wine tasting.

PROGRAM FORMAT | 1 hour online program

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.

Life Is A Cabernet! | Zoom Wine Class For #RestaurantStrong Fund

Thank you for tasting great wine for a great cause! Here’s how it works.

Proceeds from this tasting class will go to the #RestaurantStrong Fund to support people from the restaurant industry across the country who have been impacted by the Covid-19 closures. And the wines you find to taste along in class, all that goes right to your local wine shops.

WHAT YOU NEED FOR WINE

I’m going to open and teach to these three wines. They represent two broad stylings of north and south American Cab plus the French origin Cabernet style of Bordeaux.

  • 2015 Ravanal ‘Rawen’ Reserva Cabernet Sauvignon (Colchagua Valley, Chile, about $15)
  • 2017 Brady Vineyard Cabernet Sauvignon (Paso Robles, CA USA, about $20)
  • 2015 Château Les Hauts de Trintaudon (Haut-Medoc, central Bordeaux, western France, about $15)

Order from Solera: A Shrine To Wine at our Roslindale campus. You can also order them from your favorite wine shop. Do not be shy about getting equivalents when you need to – there are lots of other Cabs from Paso Robles and Chile that will work fine too.

THREE WINE GLASSES & A WEBCAM

You can do this as big or as little as you want. Taste along with all three, or one or two, or just tune in and learn about Cabernet with the Cabernet you have in your glass.

After you sign up, you will receive a confirmation email with the Zoom address and password (if needed) for the tasting class.

WHO SHOULD ATTEND
“Life Is A Cabernet!” 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 Cabernet Sauvignon 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 | Grape Expectations | Making Wine Matter

  • Bordeaux: Cabernet Through Time
  • Southern Star: Chile
  • Sunny Southern California: Paso Robles

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.

ZOOM

After you sign up, you will receive a Zoom address and password (if needed) for the tasting class.

What Gives Vino Its Veritas?

BOSTON, MA — “In Vino Veritas” doesn’t mean that wine contains some enduring, romantic, artistic truth. It means what we all know: when people drink wine, they talk. They speak truths they say they don’t mean, or at least don’t mean to say out loud. Wine’s active ingredient – alcohol – causes these slips, which is why it’s smart to keep your vino and your veritas far apart.

When we transform into talkative truth mode, we connect back to the specific physical transformative moment when grape juice turned into wine, when its sugar became alcohol, which is what makes this whole conversation possible.

Wine opens a great well of veritas, simultaneously freeing the tongue and focusing description on wine’s exotic flavors. On a biochemical level, this comes directly from the alcohol: one alcohol molecule plus one acid molecule equals one ester molecule, the thing in organic chemistry that makes everything aromatic and flavorful, from nail polish remover to honeydew to brown sugar.

New molecules can be so similar in structure to, just for instance, the honeydew ester that they’re sometimes instantly recognizable. What makes the language of wine a championship of imprecision and challenge is that these molecules aren’t identical, and what we try to talk about is a dimension or two beyond direct comparison. When you do it right, you can drink great wine in the here and now and bring the cosmos in at the same time.

Wine lovers still attribute wine to magic and call wines magical every day. The intervention of Dionysus (Bacchus in Rome) gives you the godly magic component you apparently need to make great wine. Every time I bow my head to put my nose into a glass of wine, I think how wine was once a god and even worshipers today are wine atheists.

What We Write About When We Write About Wine

By Jonathon Alsop

BOSTON, MA — First thing they teach you in journalism school is don’t write what you know. Go out into the great big world and find something new and interesting that you don’t know, that ideally no one knows. Discover it, figure it out, understand something about it, then explain it to other people in writing.
Do that once with anything like style, and congratulations, you’re a writer. Do that once on the topic of wine, and you’re a wine writer.

One of the main challenges of wine writing – as if there even are challenges and anyone anywhere cares about them – is resisting the urge to write about wine as a thing. It’s easy to do because wine is a thing, a wonderful thing, but the most interesting part of wine is not the concrete dimension, but the time churning experience of consuming a wine, having it be deliriously delicious for a moment and then gone forever.

I like the hands-on experience of schiste and loam as much as the next person – soils and weathers and growing conditions explain a lot – but as a wine reader, I want to know what it means more than what it is.

Limestone may well be soil composed of prehistoric sea shells and skeletons, so it’s high in calcium, which makes sense and is interesting on its own, but what’s that taste like in the glass? More importantly, do I like that flavor, and should I start asking for wines from high-calcium soil, or is asking that question going to be as epic a conversation killer as it seems destined to be?

Wine lovers rely on a lot of different sources to inform their wine selections: maybe your own taste or mood, often the people around you at any given table, sometimes a distant, accomplished expert. I like to watch people in tasting class start to connect with their own taste and mood, to see them realize they’re not wrong about Cabernet Sauvignon, they’re just Pinot Noir people, or vice versa. What I write about wine is what we teach about wine: what wine means, what it makes you think and feel, the story behind the story.


Chateau Grand Ferrand "La Palombiere" 2014

2014 Château Grand Ferrand “La Palombière” Malbec
(Bordeaux, western France, 85% Malbec + 15% Merlot, $21.99)

Translate the name of this wine into core English and it comes out 2014 Great Iron Castle “Pigeon Coop” Malbec, which would be an entirely unremarkable name if it was from some Australian or South African iconoclast winemaker. Instead, it merely specifies a particular vineyard – the one with the pigeon coop – where the grapes were grown.

Wines with this much Malbec in the blend are abundantly common in Argentina but not in France. In France, Malbec is a minor blending grape that makes a 2% – 5% appearance in Bordeaux blends, coming in a distant 5th place behind Cabernet Franc and Petit Verdot.

Thank you, Argentina, for changing our world view about what Malbec can be and how it can be made. The grape arrived in South America from France in the 1840s, but now the influence is flowing the other way. This Grand Ferrand Malbec is leaner and stonier than examples from Argentina, which makes it an especially ideal match with big red meats and aggressive cheese.