Wine and food pairing is simple so long as you keep it simple. White wine with white food, for instance, and red wine with red food is as good a place to start as any. This night of wine and food pairing will experience classic matches and then reveal the strategy - the culinary reasoning - that goes into making that match.
Together, we will taste and talk about 6 wine and food combos, from sparkling wine with lavendar to earthy red wine with cheese and everything in between. You'll learn about your own favorite matches, but more importantly, you'll be confident to make some pairing magic yourself. In no time, you'll be the one ordering red Zinfandel with the barbecue!
TASTING LIST & MENU
Please understand the food and wine menu are subject to change based on availability, chef creativity, and more!
Borgoluce Prosecco Superiore Brut (Italy) + Ricotta Fresca Canapes w/ Rose Jam & Pomegranate Glaze
Villa Maria Sauvignon Blanc (New Zealand) + Lemon Verbena Roast Cod
Underwood Pinot Noir (Oregon, USA) + Rosemary Roasted Pork Belly
Santa Rita 120 Carmenere (Chile) + Barbecued Short Ribs of Beef
CHEESE COURSE 8.30p
Xinomavro (Greece) + Brie, Dorset Cheddar, Spanish Blue
JUST DESSERTS 8.45p
Monbazillac (France) + Canales w/ Roasted Apricots
WHO SHOULD ATTEND
This tasting class assumes some exposure to wine but little formal wine knowledge. This program is appropriate for both consumers and professionals in all bar, food, hospitality and service industries.
WHAT WE BELIEVE
At the Boston Wine School, we are a 100% Wine Snob Free Zone. We believe that learning about wine involves learning about yourself, and we promise to challenge all our students to do that. Our goal is to help you understand deeply and communicate completely what you are experiencing when you are enjoying a glass of wine or a morsel of food.
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 18 in China.