Thursday, September 21 - Sunday, September 24, 2017
Taste and learn about food and wine from around the world. Join industry leaders and food and wine aficionados as they guide you through exciting educational seminars.
All seminars are $60 per person. All seminars take place at The Breakers Stable & Carriage House on Coggeshall Avenue, Newport, unless otherwise noted.
Friday, September 22, 2017
Cheese Adventures - An Odyssey of Artisan Cheeses & Exquisite Wines
11:00 a.m.- 12:30 p.m.
Defining the role of Grand Fromager across the East Coast, we bring you Louis Risoli of the nationally-acclaimed L’Espalier in Boston. The American-French restaurant’s renowned cheese program is led by Maitre D’ and Fromager Louis Risoli. Take a trip around the globe with a selection of artisanal cheeses, alongside a flight of wines selected to perfectly pair with these global delicacies. The wines will be presented by Boston-area Advanced Sommelier, Les Sablon’s Lauren Daddona, formerly of L'Espalier. Join this duo as they lead you on a voyage to taste some of their favorite wine and cheese pairings.
Wines include: S.A. Prüm Blue Riesling Kabinett (Mosel), Résonance Pinot Noir (Yamhill-Carlton), Baron de Ley Gran Reserva (Rioja), Graham’s 20-year Tawny (Porto)
Flight of the Oyster
11:30 a.m. - 1:00 p.m.
Oyster flavor profiles are very complex and are now described much the same way that we taste wines. Connoisseurs discuss the salinity & complexity of the oyster, the finish, the hints of melon or cucumber. Other common tastes found in oysters include seaweed, mineral, iron, copper, sweet, vegetal, lettuce, umami and mushroom. Join us on an exploration of Atlantic Oysters - from Maine down to Maryland. Learn from the local Rhode Island experts from Midtown Oyster Bar as they educate you on a variety of oysters, the harvesting and the subtle nuances that create the complex flavor profiles. The oysters will be paired perfectly with a variety of exquisite wines from Italy, France and Germany.
Let the Sun Shine In! Sonoma vs. Napa
2:30 p.m. - 4:00 p.m.
Yes - they share the sunshine, but the vintners of Napa and Sonoma have a lot to say about what makes them the best wine on the West Coast. Latitude, altitude, soil, proximity to the ocean and human-kind’s influence all play a part. Learn about the distinct and also the subtle differences between these two legendary California Wine Regions.
Wines from Napa include: Duckhorn Vineyards, Trefethen Family Vineyards, Pine Ridge Vineyards
Wines from Sonoma include: Donelan Family Wines, Stonestreet Estate, Hartford Family Winery
Bourbon in the Stables
3:00 p.m. - 4:15 p.m.
What better setting than the historic Newport Mansions to set the stage for an exploration into the art of America’s Whiskey, Bourbon Whiskey. Once confined to Bourbon County, Kentucky, high-level production of this ≥51% corn-based distillate has exploded across the country. Discover a unique swathe of style, age and deliciousness with discussion covering the rich tradition and history, the current state and the future of this highly appreciated, increasingly coveted spirit.
Featured bourbons include: Elijah Craig Small Batch Kentucky Straight Bourbon Whiskey, Larceny Kentucky Straight Bourbon Whiskey, Four Roses Small Batch Bourbon, and Four Roses Single Barrel Bourbon.
Champagne Wishes, Caviar Dreams
5:00 p.m. - 6:30 p.m.
Caviar and Champagne have long been considered a perfect gourmet match. Taste and learn about two of the world’s most extravagant indulgences. Discover how the flavor profile of the caviar is beautifully enhanced by the bubbly texture and fresh acidity of Champagne. Learn from Calvisius Caviar experts, one of the finest caviar producers in Italy, as they pair up with the renowned House of Champagne Taittinger to present an unmatched sensory experience steeped in luxury.
Saturday, September 23, 2017
The Art of the Non-Vintage Blend: How Champagne Gosset's House Style is Born and Raised
11:00 a.m. - 12:00 p.m.
Founded in Aÿ in 1584, Champagne Gosset was the first wine house in Champagne. Join Gosset’s ebullient Bertrand Verduzier, as he guides you through the individual components of blending this historic house's very special Grand Réserve Cuvée. Guests will sample the unblended base Chardonnay, Pinot Noir, and Pinot Meunier wines followed by tastings of the sum of their parts. Upon experiencing the current release of Grand Réserve, the rare opportunity of delving into the winery's library for a glimpse at how these treasures can age with grace will be a truly eye-opening (and mouthwatering) experience.
All seminar attendees must be 21 or over. No one under the age of 21 will be admitted.