Beaujolais – by which I mean red Beaujolais – is the most French of wines, the perfect wine pairing for a picnic or bistro meal. It’s generally thought of as light and fruity though it can also be quite full-bodied. Food wise it pairs with much the same ingredients and dishes as pinot noir though gamay (the grape Beaujolais is made from) doesn’t have the best pinots’ complexity or silky, sensuous texture. We will be tasting wild mushroom ragout in puff pastry, roast rabbit salad with beets and fresh ham poached in Beaujolais Nouveau. We will be tasting wines from 4 of the Crus Villages in Beaujolais and finishing with fresh cheeses.
This class meets in the Culinary Arts Center in the Education Wing.
Please provide the names of additional attendees in the Order Notes section upon checkout.