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Porto and Cheese: More Than Just Vintage and Stilton
March 26, 2012 (Mon)
from 7:00 PM - 9:00 PM
New York City, NY
Cost: $95
Event ID #401127
The many styles of rich, velvety porto pair beautifully with all sorts of cheeses, and this classic duo makes an extraordinary finish to a meal. In this delicious class, sommelier Richard Vayda will discuss the incredible variety of port styles, such as Ruby, Tawny, Late Bottled Vintage, and Vintage. He will also describe the region that produces this wonderful wine, how the various styles are crafted, as well as proper presentation and service. Representative ports will be tasted with their traditional cheese partners.
Event Details
Wine OR Wine & Food
Tags:
Food
Wine
Educational
The many styles of rich, velvety porto pair beautifully with all sorts of cheeses, and this classic duo makes an extraordinary finish to a meal. In this delicious class, sommelier Richard Vayda will discuss the incredible variety of port styles, such as Ruby, Tawny, Late Bottled Vintage, and Vintage. He will also describe the region that produces this wonderful wine, how the various styles are crafted, as well as proper presentation and service. Representative ports will be tasted with their traditional cheese partners.
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Where?
Institute of Culinary Education
50 West 23rd StreetNew York City, NY 10010
212-847-0700
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