When we talk about wine in wine class, we almost always use some kinds of confectionary terms.
Some wines are literally sweet, even sugary. Syrup, glaze, caramel, vanilla, other “candied” words work their way into the vocabulary. People talk about smelling roasted fruit and pie crust. In all this dialog, there’s a core of cooking, of caramelization, which is oxidizing sugar with heat.
Get your slow-form tasting skills ready as we put wine together with the hand crafted caramels from McCrea’s Candies in Hyde Park. We’re going to make some amazing wine connections through a whole range of whites and reds paired up with the inspired stylings of caramel concierge Julie Ayotte.
You will learn how to think about wine and food in a whole new way during this 2-hour interactive tasting experience. This class will teach you how to think creatively and constructively with wine and caramel, how to experiment and invent in the direction of your taste. Best of all, it’s a night of amazing flavors paired with wine lovers and wine conversation.
Please understand the food and wine menu are subject to change based on availability, chef creativity, teacher whimsy, and more!
NV Alessandro Gallici Prosecco Extra Dry (Valdobbiadene, Prosecco, northeast Italy) | Dates stuffed with Cape Cod Sea Salt caramel, salted sugar rim | Canape of ricotta fresca with slivered single malt Scotch caramel drizzled with honey
2014 Marina Covello (Vermentino di Sardinia, Italy) | Black lava sea salt caramel
2016 Château Terrebonne Rosé (Côtes de Provence, southern France) | Avocado maki sushi with Ginger Fusion caramel drizzle, black & white sesame seeds
2013 Pescadero Rock Pinot Noir (Monterey, California, USA) | Tapped Maple caramel stuffed in a black mission fig
2015 Château Canet Vieilles Vignes Minervois (Minervois, Roussillon, southwest France) | Rosemary Truffle Sea Salt caramel wrapped in a sun-dried tomato, rolled in black pepper & herbs de Provence
2015 H J. Fabre Malbec Reserva (Mendoza, Argentina) | Bosc pear topped with Dark Roasted Mocha caramel with Gorgonzola dolce