Series 2: 10-Class Blind Tasting + Food Pairing Series
Welcome to our most delicious experiment yet.
Next year, we’re taking our blind tastings to the next level — adding thoughtful, hearty food pairings to complement each lineup of wines. In this 10-part series, we’ll still be tasting blind (yes, burgundy bags and all), but I'm layering in something new: a bite to enhance each wine. Wines will be grouped by pair-ability (I think I just made this word up), the goal is to create a seemingly random flight of wine but with a common thread, the food. Let's see how it goes.
Each session includes:
5–7 wines (balanced mix of red and white)
1 Crostini Dish
1 Cheese Plate
Vegetarian options available
I’ve built this series to use all 58 of our core wines just once — meaning no repetition and a complete journey through the most iconic wine styles of the world.
Let’s dive into the full 10-class schedule:
1. Fresh & Zesty: High Acid, High Energy - March 2026
Crostini:
Herbed ricotta & roasted cherry tomato
→ Fresh herbs echo the Grüner and Albariño; tomato brightness sings with juicy reds.
Cheese:
Manchego slices
→ Nutty and firm, stands up to acidity and lifts the palate.
2. Earth & Elegance: Old World Character - April 2026
Crostini:
Caramelized onion & Gruyère
→ Rich, earthy, and savory — a classic nod to French bistro flavors.
Cheese:
Comté chunks
→ Nutty and mineral, brilliant with high-acid whites and delicate reds.
3. Spice & Aroma: Exotic & Expressive - May 2026
Crostini:
Spiced roasted carrot & whipped chèvre
→ Warm spices and creamy cheese tease out the wines’ exotic notes.
Cheese:
Triple-cream Brie
→ Rich, soft, decadent — contrasts bright, floral, spicy wines.
4. Creamy & Fruity: Richness Without Heat - June 2026
Crostini:
Smoked turkey & fig jam
Vegetarian: Roasted sweet potato & fig jam
→ Sweet and savory notes meet plush fruit and soft tannins.
Cheese:
Aged Gouda
→ Buttery, with caramel edges — mirrors richness in glass and on plate.
5. Italian Icons: Structure & Simplicity - July 2026
Crostini:
Soppressata & roasted red pepper
Vegetarian: Sun-dried tomato tapenade & red pepper
→ Bold reds call for savory crostini with sweet-fat balance.
Cheese:
Parmigiano-Reggiano
→ Nutty, sharp, umami-rich — a classic pairing for Italian reds.
6. Bordeaux Lineage: Classic & International - August 2026
Crostini:
Roast beef & horseradish crème
Vegetarian: Roasted beet & horseradish crème
→ Savory and sharp for big-shouldered reds.
Cheese:
Blue cheese crumble on crackers
→ Bold enough for tannins, especially Carmenère and Bordeaux.
7. Rhône to Barossa: Bold Wines, Bold Pairings - September 2026
Crostini:
Lamb sausage & caramelized onion
Vegetarian: Grilled eggplant & caramelized onion
→ Savory and fatty, echoing bold reds’ spice and texture.
Cheese:
Pecorino Toscano
→ Firm, salty, aged — it matches Rhône-like power.
8. Structure & Smoke: Tannin & BBQ Vibes - October 2026
Crostini:
Smoked brisket & caramelized onion
Vegetarian: Smoked tempeh or roasted jackfruit & onion
→ Robust BBQ pairings for powerful wines.
Cheese:
Sharp cheddar
→ Punchy enough for Aglianico and Zin, classic with smoke.
9. Rustic & Mediterranean: Earth & Herbs - November 2026
Crostini:
Roasted pepper & whipped feta
→ Herbal, salty, Mediterranean soul food for rustic reds.
Cheese:
Aged Manchego
→ Nutty, firm — holds ground against Grenache and Mourvèdre.
10. Sweet & Serious: Dessert, Depth & Surprises - December 2026
Crostini:
Prosciutto & fig jam
Vegetarian: Roasted pear & fig jam
→ Sweet and salty meets deep, brooding reds and dessert whites.
Cheese:
Gorgonzola dolce
→ Creamy, pungent, dreamy with sweet wines and bold reds.
Final Thoughts
I designed this series to explore the full spectrum of world wines — while exploring the commonalities through food— all within a fun, blind format that sharpens your palate and deepens your appreciation. The food isn’t just there for fun — it’s a deliberate pairing that elevates the wine.
Stay hungry, stay curious — and bring your appetite for learning.
Cheers,
Alex Morales
Founder, Wine Scholars 🍷
