Join us for a fun food & wine tour of Mediterranean France, all within the four walls of the Boston Wine School!
We know this region intimately, and these cooking demos and wine pairings in class will give exciting new insight into the wine & food traditions from this part of the world. So many dishes, so many wines!
Sparkling wine with olives, saucissons, crudites, perhaps with tapenade
Picpoul de Pinet with brandade de morue with croutes
Tavel with fall vegetables stuffed and gratineed, with a little sauce
Cotes du Rhone Cairanne with meat stew with tomatoes & fennel
Crozes-Hermitage with cheeses, dried fruit and nuts
Muscatel with tarte aux prunes or maybe figs
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