Burgers And Bordeaux (Class + Dinner) | Boston Wine School @ Brookline

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Olive Connection

1426 Beacon Street

Brookline, MA 02446

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When many of us think of Bordeaux, we think of wines that are somehow beyond our reach. We feel our palates are not sophisticated enough or wallets not big enough. We don't have the fancy wine cellar or the patience to age Bordeaux and, even if we did, we might not know when would be the right time to pop the cork.

Let's stop right there and burst this bubble that makes Bordeaux seem unattainable. The Burgers and Bordeaux class will demonstrate that Bordeaux comes in a variety of styles and prices. It even comes in white. This 2-1/2 hour class will explore a variety wines from Bordeaux and wines inspired by Bordeaux. In the process, you will learn basic wine tasting skills and how to describe the different personalities of these wines. Burgers and creative sliders will be served during class to reinforce the fundamentals of pairing wine and food.


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

2014 Château Lamothe de Haux
40% Sauvignon Blanc - 40% Sémillon - 20% Muscadelle
(Bordeaux, southwestern France)

Canapés of
Eggplant pâté
Ricotta Fresca + Balsamic Glaze

Major Players

2012 Chateau Ste. Michelle
“Indian Wells” Merlot
(Columbia Valley, Washington, northwestern USA)

2013 Chateau Ste. Michelle
“Indian Wells” Cabernet Sauvignon
(Columbia Valley, Washington, northwestern USA)

Fromage Follows Function

Brie (cow's milk) - Kashkaval (sheep's milk) - Fourme d'Ambert (cow's milk blue)
Olives - Cured sausage

Right Bank vs. Left Bank

2012 Seigneurs d’Aiguilhe
80% Merlot - 20% Cabernet Franc
(Castillon - Côtes de Bordeaux, Bordeaux, southwestern France)

2009 Les Hauts de Pez
50% Merlot - 40% Cabernet Sauvignon - 10% Petit Verdot
(Saint-Estèphe, Bordeaux, southwestern France)


Honey mustard chicken burger on a mini pretzel bun

Open face beef with blue cheese burger

Open face rosemary lamb burger topped with dried fig

New World “Bordeaux”

2009 90+ Cellars Meritage “Lot Forty One”
44% Merlot - 37% Cabernet Sauvignon -
16 % Cabernet Franc - 3% Petit Verdot
(Napa Valley, California, western USA)

2007 Glenelly
47% Shiraz - 31% Cabernet Sauvignon -
21% Merlot - 1% Petit Verdot
(Stellenbosch, South Africa)

Pulled shortrib Bordelaise burger with pomegranate glaze

The Sweeter Side

2011 Château Manos
Sémillon affected by Noble Rot (Botrytis)
(Cadillac, Bordeaux, southwestern France)

Ricotta cheese cake with balsamic strawberries

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Olive Connection

1426 Beacon Street

Brookline, MA 02446

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