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Pairing Cheese with Wine
These classes will be held the first Thursday
of each month. In each class you will taste 8 cheeses and 5 wines, white
or red or both and learn some of the nuances of pairing them together and why
some pairings work and others do not.
As an added
benefit of the class, beginning in April 2008, anyone
attending the class will receive a 10% discount on store
purchases made the night of the class.
Classes are limited to 18 people and advance
reservations are required. Reserve your space early as these classes will
fill up quickly. Cancellations must be received more than 72 hours prior
to the event for a refund.
February 7, 2008, 6:00 -
7:30 p.m.
Pairing Cheeses with California Zinfandels
$35.00 A variety of
Zinfandel styles and the cheeses that pair with them will be explored in this
class. [Full]
March 6, 2008, 6:00 -
7:30 p.m.
Pairing Cheeses with California Cabernets
$40.00 A variety of Cabernet
styles and the cheeses that pair with them will be explored in this class. [Full]
April 3, 2008, 6:00 -
7:30 p.m.
Pairing Cheeses with Sparking Wines & Champagnes $35.00 In this class you will learn to pair
cheese with a wide variety of sparkling whites and roses from Spanish Cava to a
delicate French Champagne.[Full]
April 10, 2008, 6:00 -
7:30 p.m.
Pairing Cheeses with Sparking Wines & Champagnes $40.00 We have added another class to
accomodate those that wanted to attend our April 3, 2008 class which is now
full. In this class you will learn to pair
cheese with a wide variety of sparkling whites and roses from Spanish Cava to a
delicate French Champagne.[Full]
May 8, 2008, from 6:00 -
7:30 p.m.
Pairing Cheeses with Cabernets
$45.00 Another Cabernet class has been added to
give those who were unable to get into our March Class another opportunity to
attend. The Cabernets will be different than in the March Class. A variety of Cabernet
styles and the cheeses that pair with them will be explored in this class.
June 5, 2008, 6:00 - 7:30 p.m.
Pairing Cheeses with Pinot Noir $35.00 Pinot Noir is the most difficult and the most
limited when it comes to pairing it with cheese. In this class, different
vintages and styles of California Pinot Noirs will be paired with a variety of
cheeses from around the globe. You will learn which cheeses to pair with
specific Pinot Noir styles based upon alcohol content, acidity and flavor
profiles and which ones to stay away from.
July 17, 2008, 6:00 -
7:30 p.m.
Pairing Cheeses with Sparking Wines & Champagnes $40.00 In this class you will learn to pair cheese with
a wide variety of sparkling whites and roses from Spanish
Cava to a delicate French Champagne.
July 24, 2008, 6:00 -
7:30 p.m.
Cheese & Wine as a Last Course - $40.00 In this class you will learn how to put
together a cheese and wine dessert course that will make you look like an
expert. Two separate dessert courses styles will be explored along with
the wines to pair with them. In addition, Brian, one of our in house chefs will also give a
short demonstration on how to make an easy, yet elegant dessert with Marscapone
cheese.
August 21, 2008, 6:00 -
7:30 p.m.
Blue Cheeses & Wine - $35.00 In this class we will pair blue cheeses
with white wines, red wines and dessert wines. You will discover the
diverse universe of blue cheeses, the various flavor nuances that determine
which course they should be used for and the role of sweet and savory
condiments.
September 4, 2008, 6:00
- 7:30.
Pairing Spanish Cheese with Spanish Wines
$35.00 In this class you
will learn how to pair Cheeses from Spain, including goat, sheep and cow's milk
cheeses with white and red wines from the various regions of Spain.
October 2, 2008, 6:00 -
7:30 p.m.
American Artisan Cheeses & Wine $40.00 In this class you will try some unique and
delicious award winning American farmstead and artisan cheeses and learn what to
serve them with and which wines to pair them with for an elegant first course.
November 6, 2008 6:00 -
7:30 p.m.
Pairing Cheese and Chardonnay $35.00 In the realm of white wines Chardonnay
is one of the most difficult to pair with cheese due to the variety of styles
and the amount of oak involved. In this class you will learn which cheeses
and accoutrements pair well with various styles of Chardonnays from unoaked with
a high acidity and low alcohol content to delicate French Chardonnay to the more
bold buttery California Chardonnay.
December 4, 2008,
6:00 - 7:30 p.m.
How to Put Together a Christmas Party
Cheese Tray and Value Wines to Pair with it $40.00 Learn how to put together a cheese tray to impress with
some of our favorite holiday cheeses and then pair them with some delicious
value wines. In this class you will learn how to arrange and put together
a crowd pleasing cheese tray and pair it with wines your guests will think
you spent a lot more on. Accoutrements and presentation of your cheese
tray using various mediums will be emphasized in this class. Our in house
chef will also do a mini cooking class on the updated cheese ball with recipes
provided at the end of the class.
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