Masterclass: Alpine Wines & Cheeses – A Taste of the Alpes.

What to Expect:

• Six Exceptional Alpine Wines
  Taste a carefully curated selection of wines from iconic Alpine regions such as Savoie, Valle d’Aosta, Trentino-Alto Adige, and Switzerland. From crisp whites and vibrant sparklings to elegant reds, discover the essence of Alpine winemaking traditions.
• Perfect Pairings with Alpine Cheeses
  Delight your palate with artisanal cheeses like Raclette, Gruyère, L’Etivaz, Fontina, and more. Each cheese is expertly paired with a wine to showcase harmonious flavor combinations and reveal the unique characteristics of both.
• Learn from the Experts
  Join our wine and cheese specialists as they guide you through the history, production techniques, and flavor profiles of these Alpine treasures. Gain insider tips on pairing, serving, and storing wines and cheeses to elevate your next gathering.
• An Immersive Experience
  Engage your senses in an intimate and interactive setting, designed for wine lovers and foodies alike. Share your thoughts, ask questions, and connect with fellow enthusiasts while savoring the best of the Alps.

Why Attend?
This masterclass is a celebration of Alpine culture and craftsmanship. Whether you’re a seasoned connoisseur or just starting your journey, you’ll leave with newfound knowledge, appreciation, and inspiration to explore the world of wines and cheeses further.

Six white wines paired with six aged alpine cheeses from Switzerland, Austria and North-Italy.

Creating a pairing of six white wines with six aged alpine cheeses from Switzerland, Austria, and Northern Italy promises a delightful culinary experience. Alpine cheeses are typically rich, nutty, and savory, which pairs beautifully with the acidity and fruitiness of many white wines. Below are six pairings to inspire:

1. Gruyère (Switzerland)

• Characteristics: Nutty, slightly sweet, with hints of caramel and saltiness.
• Wine Pairing: Chasselas (Fendant)
• A light, slightly floral white wine from Switzerland. Its soft acidity complements the nutty and buttery notes of Gruyère.

2. Appenzeller (Switzerland)

• Characteristics: Pungent, creamy, and herbaceous with a slightly spicy finish.
• Wine Pairing: Gewürztraminer
• The aromatic and spicy profile of Gewürztraminer pairs well with the bold flavors and herbal complexity of Appenzeller.

3. Fontina Valdostana (Italy)

• Characteristics: Buttery, earthy, with a slight tang and a creamy texture.
• Wine Pairing: Pinot Grigio
• A crisp and mineral-driven Pinot Grigio from Northern Italy balances the rich, creamy texture of Fontina.

4. Montasio (Italy)

• Characteristics: Nutty, savory, and slightly tangy with a firm texture.
• Wine Pairing: Friulano (Tocai Friulano)
• A medium-bodied wine from Friuli with almond and herbal notes enhances the nutty and savory qualities of Montasio.

5. Alpkäse (Austria/Switzerland)

• Characteristics: Firm, aged, with pronounced grassy and nutty flavors.
• Wine Pairing: Grüner Veltliner
• The peppery and citrus notes of Grüner Veltliner cut through the rich and earthy flavors of Alpkäse.

6. Tête de Moine (Switzerland)

• Characteristics: Aromatic, with a tangy, floral, and creamy taste. Often served as thin rosettes.
• Wine Pairing: Riesling (Dry)
• A dry Riesling with high acidity and fruity notes balances the tangy and aromatic complexity of Tête de Moine.