5 Takeaways From Europa Village's Wine & Cheese Pairing Class In Temecula

TEMECULA, CA — Guests didn’t just sip wine and nibble cheese at Europa Village on Thursday night, they got to know the minds behind the winery.

Led by Head Winemaker Blake Miller and Executive Chef Hany Ali, a sold-out Wine & Cheese Pairing Class at the resort’s Vienza winery proved that a good pairing can change the way we think about wine — even the varietals we thought we didn’t like.

The duo, who have become local legends for their gastronomical synergy and playful banter, hosted an intimate class that explored the subtleties of pairing wine and cheese, from the crisp freshness of a new-ferment Chardonnay to the rich warmth of Tempranillo.

READ MORE: The ‘CarnEvil Ball’ Is Back: Temecula’s Dark Circus Party Returns To Europa Winery

Miller guided guests through six Europa Village varietals — part of the resort’s trio of wineries representing Italy (Vienza), Spain (Bolero) and France (C’est La Vie) in the heart of Temecula’s blooming wine country. Meanwhile, Ali provided background and flavor profiles for each cheese featured during the class

Patch had the pleasure of tasting alongside dozens of guests beneath glittering chandeliers inside the large Tuscany Ballroom at Vienza for the class. Here are five takeaways from the experience:

1. “Cloudy wine” can be a good thing

The class opened with Miller pouring a still-cloudy 2025 Chardonnay, a wine still in its “becoming” stage — fresh from primary fermentation and still undergoing secondary fermentation, Miller said.

“If you see a cloudy wine, don’t be alarmed,” Miller told the group. “It’s a wine that’s just becoming.”

The young Chardonnay, 60 percent stainless steel and 40 percent barrel-aged, showed off vibrant acidity and creamy undertones from aging on its lees (dead yeast cells), which lend those bready, brioche-like notes, Miller said.

Paired with a buttery Brie, the duo demonstrated how a crisp, youthful Chardonnay can slice through richness while echoing its creamy texture — a marriage of freshness and fat.

2. Sweet wines aren’t just for dessert

“Even if you don’t like sweet wines,” Miller promised, “this pairing will change your mind.”

Guests moved next to a Moscato d’Asti, a wine with origins in Piedmont, Italy — bright, aromatic and effervescent. Executive Chef Ali balanced that sweetness with a pungent Gorgonzola, explaining that the blue cheese’s salt and tang “cut through that sweetness” and create an entirely new flavor harmony.

“This one will take you out of your seat,” he said.

3. Manchego and a lesson in authenticity

Ali, who was born and raised in Egypt, shared a piece of his own history during this next next course. He recounted serving manchego to the President of Spain during his time at the Four Seasons, only to be told it wasn’t truly Spanish.

“That’s when I learned there’s a big difference,” he said — between a six-month-aged Manchego and a twelve-month version from La Mancha, Spain.

The class paired the cheese with Europa’s Reserve Tempranillo, which Miller described as “full, complex, with soft integrated tannins.” He also credited it is as the reason he decided to accept a job at Europa years ago.

Temecula’s warm climate, he noted, makes it an ideal region for this Spanish varietal. The Tempranillo, aged 18 months with 40 percent new American oak, delivered layers of leather, tobacco, and vanilla.

4. The “grilled cheese test” is real

Ali brought humor (and a promise) to the introduction of a hard cow’s-milk cheese called comté and said it made the perfect grilled-cheese sandwich with a brioche bun — a meal he lived on while in college in France, he said.

“I’ll make it for you if you come to Bolero,” he teased the crowd, referring to Europa’s on-site Spanish restaurant. But the chef is off on Mondays and Tuesdays, he advised. So, be sure to come in the rest of the week to request the off-menu secret from Ali himself.

His larger point? Comfort food and fine wine don’t have to exist in separate worlds. A well-aged cheese can elevate a humble grilled sandwich just as a fine wine can transform it.

5. Viognier closed the night with color and chemistry

To finish, Miller introduced the Viognier, calling it “the most underrated varietal in life.” Known for its vibrant floral aroma, the Viognier was likened to a scientific wonder — a grape that, when co-fermented with Syrah, deepens color rather than diluting it. “You might think adding a white grape to a red would make it weaker,” Miller explained, “but it does the opposite — it enhances vibrancy.”

Served with èpoisses de bourgogne, the finale embodied what the night was about: balance, curiosity and joy.

The final note

Chef Ali ended the evening with heartfelt gratitude — and a request that guests share their experience online (“If you had a beautiful experience, please post it. If not, please don’t!” he joked).

From chemistry lessons to culinary storytelling, Europa Village’s wine and cheese class proved that pairing isn’t just about taste — it’s about connection and the stories behind every pour.