Patrick Alexander’s New Advanced Wine Program at Books & Books
This three week (six hour) program has been designed exclusively for graduates of Patrick’s original six-week Wine Appreciation course. Half the duration, half the price but double the fun! The three week course will still end with the ever-popular four-course wine-pairing meal designed by chef Allen and paired with the students’ favorite wines.
CLASS ONE: will be a refresher class, summarizing everything covered in the original six-week class. The class will be accompanied by four different French white wines.
CLASS TWO: will examine the great red wines of France. In the Rhone Valley the focus will include Hermitage and Chateauneuf du Pape. In Bordeaux the focus will be on Medoc, St. Emilion and Pomerol while in Burgundy the focus will be on the legendary wines of the Cote de Nuits. The class will be accompanied by four French red wines, each as enjoyable as those wines discussed.
CLASS THREE: Normally loath to discuss prices, Patrick will examine the world’s most expensive wines and discuss why they are so famous and why so expensive. In any event, as always with Patrick’s classes, each wine will have a story – a story which he, and you will love to share. The class will be accompanied by two whites and two reds from ‘New World’ wineries.
Classes will run from Monday, July 22 through Monday, August 5, from 6:00 – 8:00PM.
The final class will be followed by Chef Allen’s four-course dinner to which you may invite a guest.
Cost for the six hour course $200. Cost for each dinner guest $60. The $200 ticket includes 3 classes + 1 seat at the dinner.
As always, the class is limited to a maximum of 16 people, so you need to sign-up as soon as possible.
Farm-to-Table Dinner with Wine Pairing
Monday, August 5, 8pm
Key West Pink Shrimp
Local Watermelon, Heirloom Tomatoes, Feta, Mint
Paired with Sauvignon Blanc Marlborough
Caramelized Fennel & Honey Crisp Apple
Apricots, Arugula, Herbs, Grainy Mustard Vinaigrette
Paired with Vouvray Le Haut-Lieu
Tarragon Grilled Skirt Steak
Summer Eggplant Ratatouille & Turmeric Roasted Fingerling Potato
Paired with Salento Primitivo Lilith
Glazed Taylor Orchards Peach Tartlet
Pistachio Ice Cream & Whipped Cream
Paired with Bodegas Ordóñez
This menu includes 4 specially selected wines by Patrick Alexander one wine served per course.
$60 per person + tax + gratuity + Eventbrite fee