Wine

What Would Julia Drink?

Monday, August 20, 2012
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This conversation aired on Boston Public Radio on 8/14/2012.

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Julia Child on the set of The French Chef (WGBH).
 
"I enjoy cooking with wine. Sometimes I even put it in the food I'm cooking." — Julia Child


Listen to Callie Crossley's interview on Boston Public Radio

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Julia Child is famous for bringing French cooking into everyday households. She's a cultural force who's known for her signature voice and no-nonsense way about the kitchen. Callie Crossley talks with Jonathan Alsop, of the Boston Wine School, about how Child introduced wine into American living when martinis and gin and tonics were all the rage.

Great Wines for Holy Holiday Meals

Tuesday, April 3, 2012
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April 3. 2012

STEMLES

(Photo: Jonathon Alsop)

BOSTON — The sacred holidays, Passover and Easter, are upon us. Jonathon Alsop, founder & executive director of the Boston Wine School and author of The Wine Lover's Devotional: 365 Days of Knowledge, Advice & Lore for the Ardent Aficionado, gives us some guidance on Kosher wines for the Passover seder and some of the crisp whites to pair with your Easter ham.

We Heart Wine AND Chocolate!

Tuesday, February 14, 2012
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Feb. 14, 2012


Friends and Members of WGBH gathered at One Guest St. to celebrate Valentine's Day. They sampled wines paired with Chocolee Chocolates, located in Boston's South End. (Photos by Volunteer Phil DiPrima)

Yes, you CAN try this at home! Below is the list of wine and chocolate pairings our guests sampled. Give them a try:

Wine: Pacific Rim Organic Riesling **voted favorite pairing of the evening
Chocolate: Valrhona Ivorie “Feves” (35% cacao)
Chocolate: Valrhona Guanaja “Feves” (70% cacao)
Why: Lean and off-dry, this Riesling is refreshing and crisp and is often paired with spicy Asian dishes. Start the night with an experiment from one end of the chocolate spectrum to the other, and see which you find to be the better match!




Wine: 2009 Oveja Negra Sauvignon Blanc / Carménère blend
Chocolate: Hazelnut Bark with White Chocolate (70% cacao)
Chocolate: Valrhona Jivara “Feves” (40% cacao)
Why: This very unique wine blend – 85% white grape, 15% red grape! – offers citrus and minerality on the nose, followed by spice and earthiness on the palate. Try it with the Dark on Dark Truffle for a pleasurable match that’s just as unexpected! Then try it with our one milk chocolate of the night for – maybe? – a more middle-of-the-road experience…



Wine: Chilensis Carménère
Chocolate: Valrhona Manjari “Feves” (64% cacao)
Chocolate: Valrhona Guanaja “Feves” (70% cacao)
Why: The previous wine’s 15% Carménère is the perfect segway to the 100% Carménère of this Chilensis wine. The Chilensis, a deep ruby wine from Chile, offers lots of fruit (strawberry, plum, red cherry) to go along with more subtle notes of chocolate and spice. Try both Valrhona dark chocolates of the night – one with slightly more cacao than the other – and see which one captures the chocolate note of the wine.



Wine: 2010 Casillero del Diablo Cabernet Sauvignon
Chocolate: Valrhona Jivara “Feves” (40% cacao)
Chocolate: Valrhona Guanaja “Feves” (70% cacao)
Why: This wine gives you bright cherry, dark, plum, and toasted oak. But it also serves as a perfect platform to repeat the same tasting of chocolates as the previous pairing, except this time with Cabernet Sauvignon instead of Carménère. Which of the two dark chocolates works better with Cab? And is it the same or different than with the Carménère?



Wine: H&G Cabernet Sauvignon Chalk Hill
Chocolate: Valrhona Guanaja “Feves” (70% cacao)
Chocolate: Valrhona Jivara “Feves” (40% cacao)
Why: The ripe, concentrated Cabernet Sauvignon from Sonoma offers black fruit and hints of mocha on the nose. Let the mocha of the wine go head-to-head with the espresso of the chocolate, then ease back into the Valrhona milk chocolate for a more subtle experience.



Wine: Calville Blend 2010 from Eden Vermont Ice Cider Company 
Chocolate: Milk Chocolate Bark with Assorted Nuts, Dried Fruits and Wasabi Peas (70% cacao)
Chocolate: Carmelia Valrhona
Why: This sophisticated dessert wine has a complex, balanced flavor and a long finish. It is made from 100% Vermont apples, concentrated before fermentation using natural winter cold weather. In addition to traditional New England favorites Macintosh and Empire, Russet apples provided full bodied sweetness, Calville Blanc apples provided acidity and citrus notes for balance, and Ashmead's Kernel apples provided natural tannins for structure. Pair the cider first with the heat of the Spiced Poblano Truffle, then contrast it with the smooth milkiness of the Carmelia Valrhona.



Wine: Noval Black Port
Chocolate: Dark Chocolate Almond Bark (70% cacao)
Chocolate: Carmelia Valrhona
Why: The Port offers juicy red fruits and sweet spice, a more-than-able partner to the unusual chocolate toasted almond bark. Then shift gears for a more traditional, end-of-evening pairing of Port with caramel.


You can find these romantic goods at Gordon’s Fine Wine & Liquors in Waltham, Whole Foods Markets in Cambridge and Dedhm, and Chocolee Chocolates in Boston.

Enjoy WGBH events? Give our music a try! GET TICKETS: Jazz in Performance: Arni Cheatham


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Thanks for attending! Thanks as always to our volunteers! Visit Cryptogram to make your own heart. Use #WGBHFoodie on Twitter to keep in touch!

Taste of WGBH: Grazie!

By WGBH Events   |   Thursday, January 26, 2012
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Jan. 26, 2012


BOSTON—Over 200 WGBH members and friends joined us at our Guest Street studios last Friday night for the Taste of WGBH: Wines of Italy event and sampled an array of incredible wines.  Nine winemakers joined us: Albea, Amastuola, Cantina Offida, Castello di San Sano, Le Sincette, Podere Sapaio, Poggio Bonelli, Sada and Torrevento. They hail from the Italian wine regions of Tuscany, Puglia, Marche and Lombardy and educated guests on the characteristics that makes each wine distinctive.

Classical New England's own host, Laura Carlo greeted our visitors and Cathy Huyghe, from Red White Boston, led a lively discussion. Davide Sada, of Sada Wines got the tasting momentum going.

We hope you enjoyed the night's festivities, and we offer up a big Thank You to our wonderful WGBH volunteers, without whom we could never enjoy such a terrific event.

If you enjoyed this event, or hope to come to one in the future, be sure to stay in touch with WGBH and keep an eye on our Food & Wine page. Don't wait to get your tickets to our Valentine's Day event, Wine Loves Chocolate, Chocolate Loves Wine

Wine Loves Chocolate, Chocolate Loves Wine

Thursday, January 5, 2012
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Taste of WGBH: Wines of Italy

Wednesday, January 4, 2012
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Jan. 20, 2012

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WGBH celebrates the regions of Tuscany, Lombardy, and Puglia with an opportunity to meet winemakers and sample their wines! (Floris M. Oosterveld/Flickr)


Thanks to all our members and guests who braved the cold to join us for a taste of Italy's bounty!

Of course, Italy is a source of inspiration at WGBH for its beautiful art, its rich musical heritage and the delicious culinary traditions as well. Explore WGBH.org to learn more about Italy's incredible culture. Here are a few pages to get you started.

From the archives of The French Chef

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Foccacia for Dessert? Executive chef Craig Kominiak at Ecce Panis Bakery in New York City visits Julia Child in her kitchen. Kominiak bakes focaccia, testing the elasticity of the dough by stretching it to see the "window." He creates a sandwich with the baked focaccia. Baked with fruit and topped with sugar, focaccia can be also used as a dessert or a breakfast item.


Chocolate Napoleon & Fettucini Ice Cream Sandwich Pastry chef Gale Gand of Brasserie T in Northfield, Ill. creates a towering chocolate napoleon and a fettuccine ice cream sandwich. Gand demonstrates how to make chocolate filo dough, poached pears, cranberry compote, whipped cream with ginger, and the mocha granache for the napoleon. He creates a filo dough "fettuccine" for the ice cream sandwich with raspberries and a fresh fruit kabob.

If the wines and recipes inspire you, be sure you have music to cook Italian by! Trio Settecento offers up pieces by Corelli and Veracini, among other early classics. If the kids are helping in the kitchen, let violinist Gil Shaham talk in detail about Vivaldi's Four Seasons.

We hope you enjoyed the event. Be sure to consult the list below if you can't recall the name of the region or the wine you enjoyed most. If you have some feedback for the organizers of Taste of WGBH, please leave us a comment!

“ I am certain that the good Lord never intended grapes to be made into grape jelly.”
—Fiorello La Guardia
 

 

 

This event sold out! Be sure to get your tickets now for Wine & Chocolate in February!

About the Author
WGBH Events
"Produced in Boston, shared with the world" is more than a slogan at WGBH. It’s a badge of honor to be part of this city’s vibrant cultural community. That’s one of the many reasons love to hose events at the Brighton studios that became our home in 2007. Come visit! Take a tour of the studios where we create all the TV, radio, Web, and community programs and services you enjoy, or join us for a screening, performance, or other event.

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