Enjoying and Appreciating Wine
Have you ever wondered why wine glasses have a stem, or why seasoned wine drinkers swirl the wine in their glass and give it a whiff before drinking?  In this course, not only will you find out why, but you’ll also learn about the different shapes and sizes of the wine bowl, and a bit about the stem, the swirling and the plethora of sensory factors, like aroma and mouthfeel that add to your and enjoyment and appreciation of wine.  Lastly, by the end of the course, you’ll be fluent in the techniques that professionals use when they taste wine.

Wine and Cheese Pairing
Everyone loves a cheese board.  In this class, we will pair a variety of wine styles with five (5) main categories of cheese: fresh, soft ripened, soft, semi-firm and hard.  You will learn the principles of pairing wine with cheese so that every cheese board is a success.

Wine and Food Pairing
I’m sure you’ve heard this one: red with mean and white with chicken and fish.  While not entirely untrue, there are many other factors to consider when pairing wine and food.  The amounts of acid and tannin in the wine, the weight of the food, the spices or herbs used, the amount of fat in the main dish and the way each dish is cooked and serve are all facets of the wine and food pairing process. Do you want your wine to compliment or contrast with your meal?  A few simple principles will help you make the most delectable dining decisions.

Sensuous Wines for a Romantic Affair
IMG_6461Sharing a bottle of wine with that special someone is always one of the best ways to say I love you.  Trust me, some wines are more sensuous than others. From the tried and true exciting mouthfeel of Champagne and sparkling wines, to the silky and lush feeling of exotic varietals that stimulate the palate, this class is designed to help you perfect the ultimate romantic gesture: sharing a bottle of wine.

Dessert Wines
Why should wine drinking stop after the main course?  The answer: it shouldn’t.  Whether you are serving bold and savory cheeses, fruity desserts, cakes pastries or nuts, the right dessert wine will do justice to your last course.  In this class, we will learn the basic principles of pairings for dessert – where the art of complimenting and contrasting flavors and textures will ensure a sweet ending to any meal.

Fine Wines – The Classics
In this class we will explore the finer and dare I say, more exceptional wines from some of the top appelations in the worlds such as Burgundy’s “Cote D’or”, the Left and Right Banks of “Bordeaux”, the Northern “Rhone”, “Alsace”, “Piedmont”, “Tuscany”, “Napa Valley”, “Rioja”, “Margaree River”, “Porto” and “Champagne.”

Introduction to Affordable Italian Wines
Come explore the taste of Italy’s more affordable wines from some of the most famous and highly regarded areas. From the Northeast, home of Nebbiola, the grape is used to produce both Barolo and Barbaresco.  We will sample wines all the way from the border of Slovenia just north of Venice to the Central area of Tuscany and down through the island of Sicily.

We will learn what the locals there drink as their everyday red – Barbera.  With a populace that is used to some of the most sophisticated wines in the world, you know that their everyday had better be good, very good-and it is.

The Many Shades of Rosé
I always say that here in New England, we have six seasons, not four.  More often than not, winter is associated with lusty red wines and summer with fresh and crisp whites.  This class makes a case for Rosé, the wine of all seasons.  With a flavor-profile that sits at a nice, happy medium, Rosés are complex yet uncomplicated, fresh and not aged, and pink but not (necessarily) girly.