Wine and cheese are a natural 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, or tastes, or 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 14 students - will taste six major wine + cheese combinations together that express the full range of how these foods match up: by style, by texture, by flavor, geography, even temperament.
WINE & CHEESE MENU (tentative)
Beato Bartolomeo Prosecco + Ricotta fresca
Spy Valley Sauvignon Blanc + Local goat's milk chevre
Marthilde Bonarda + Robila a due latti
Luzon "Verde" Monastrel + Manchego
Meiomi Pinot Noir + Gres des Vosges
Chateau Guiraud "Petit Gruiraud" Sauternes + Fourme d'Ambert blue
Artisan breads, olives & assorted antipasti
Educator: Jonathon Alsop, founder and
director: Boston Wine School
THE THIRSTY LAB is about more than just selling the best selection of wine, spirits & craft beers in the greater Princeton area. Sue Deliddo and the crew are proud to bring wine and food education to the people in the form of these Boston Wine School seminars.
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