USA: Wine, Cheese & Charcuterie

USA: Wine, Cheese & Charcuterie

with Kimberly Severson
Price: $69.00

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Venue:
The Study at Astor Center


We may be the new dog in town, but the USA is proving that our wines can hold their own against even the most well-known wines of Europe. With wine production taking place in all 50 states (for better or for worse), we’re working harder than ever to produce amazing wines from a huge range of grapes, in wildly different climates from coast to coast, and in every style imaginable. What’s more, we’re producing artisanal cheeses and charcuterie that are as unique and distinctive as they are delicious. And what better way to learn about the various wine producing regions of the USA than to taste what’s out there alongside a few delicious cheese and artisanal cured meats?

In this casual and informative workshop, we’ll show you exactly what you should be paying attention to in the wide world of American wine. We’ll discuss why climate and decisions made by the winemaker can greatly affect the flavor, texture, and weight of each wine, and taste wines from the classic regions of the USA as well as a few selections from more obscure and up-and-coming areas. To top it all off, we’ll serve these wines alongside an array of American cheeses and charcuterie, to show you what delicious partners they can make. You’ll leave with a thorough understanding of the diversity and deliciousness of American wines, and an impressive arsenal of food and wine pairing skills.