We are so excited to host you in our upcoming class! One week before class we will email everyone the complete shopping list and then a few days before class we will email the detailed recipe packet and a Zoom link. Until then, below is a list of ingredients and equipment that you’ll need.

Wine List:
1 bottle Château du Seuil Graves Blanc, 2016
1 bottle Château de Viaud-Lalande, Lalande-de-Pomerol, 2015
1 bottle Château La Fleur Haut Carras, Pauillac, 2015

Alternative wines:
If you are not in Seattle, or can’t make it to the Pantry to pick up a wine tasting pack, I recommend seeking out these other delicious alternatives:

Wine: Bordeaux Blanc – Semillon, Sauvignon Blanc
Style: Still, dry
Alternative: Any dry white left bank Bordeaux

Wine: Pomerol, Bordeaux – Merlot
Style: Dry, still, red wine
Alternative: Any Merlot dominant wine from right bank Bordeaux.

Wine: Pauillac, Bordeaux – Cabernet Sauvignon
Style: Dry, still, red wine
Alternative: Any Cabernet Sauvignon dominant wine from left bank Bordeaux.

If you are unable to find wine from these regions, just grab a glass of your favorite and you can still follow along and plan to explore some of these wines when you are able to seek them out.


Food Pairing Shopping List:
Chabichou
Ossau Iraty
Bleu D’ Auvergne
baguette

Additional food pairing suggestions (optional):
Crackers, mixed nuts, olives, hard cheeses, cured meat, dried fruit, anchovies

Recommended shop: Big John’s PFI


Equipment List:

Board for cheese
Knife for serving

For the wine:
3 wine glasses
2 glass decanters – any style as long as it can hold a whole bottle of wine
1 funnel
Wine key
Water to drink