Wine and cheese are a naturally delicious 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, our tastes, our 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 9 students – will taste six major wine and cheese combinations together that express the full range of how these foods match up: by style, by texture, by flavor, geography, even temperament.

WHO SHOULD ATTEND “Come To Cheeses!” is a Level 1 introductory course for beginners and enthusiasts. It assumes some exposure to wine but little or no formal wine knowledge. This program is appropriate for both consumers and professionals in all wine, food, hospitality and service industries.

WHAT YOU WILL LEARN Students will learn technical wine tasting, the major wine grapes, wine and food pairing basics, and fundamentals of wine style. The emphasis is on providing an overview of wine and wine tasting, plus an deep understanding of wine and cheese pairing concepts.

PLEASE NOTE Wine & food menus are subject to change based on availability, inspiration, and whimsy!

WINE + CHEESE MENU (tentative) Prosecco (Northern Italy) + Ricotta Fresca | Chenin Blanc (South Africa) + Chèvre | Riesling (Mosel, Germany) + Gouda (Southern Holland) | Côtes du Rhône (Southern France) + Double-Crème Brie | Syrah (Washington, USA) + Aged Cheddar (Southwest England)| Tempranillo (Spain) + Great Hill Blue

REGISTRATION REQUIREMENTS Guests & students must be at least 21.

JONATHON ALSOP is founder & executive director of the Boston Wine School, author of The Wine Lover’s Devotional and In Vino Veritas, and a commentator for National Public Radio on WGBH | Boston Public Radio and Under The Radar.

He began writing about wine, food and travel in 1988 and emerged as a wine expert through his syndicated wine column. He has contributed numerous articles to the Associated Press, Frequent Flyer Magazine, La Vie Claire, Beverage Business Magazine, Mobil Travel Guides, Fodor’s Travel Guides, Boston Globe, and many others.

Jonathon founded the Boston Wine School in 2000 where he teaches wine and food classes in a dedicated 100% snob-free zone. His new book Wine Life: A Collection Of Verses will be published in 2025.

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