Cheese & Wine of Burgundy at Cheese School of San Francisco

Thursday, January 10, 2013 from 6:30 PM to 9:30 PM


While just about any Californian knows a thing or two about chardonnay and pinot noir, many of us are still flummoxed by the region whence they came, Burgundy. Fear not, there is nothing but deliciousness to be discovered. The region’s creamy and washed rind cheeses provide the perfect foil for their aromatic and complex wines. Instructor Colette Hatch will provide clarity through the fog and introduce you to this remarkable region.


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Cheese School of San Francisco

2155 Powell Street, San Francisco