On February 17, 2016 Newport Vineyards hosted a Milk and Honey + Wine and Cheese pairing class for guests. The sold-out event was lead by Sheryl Callaghan of Milk & Honey and Craig Corsetti, Tasting Room Manager at Newport Vineyards. Guests were able to taste their way through the Newport Chardonnay paired with Quebec four-year-old cheddar, Newport’s Gewürztraminer with Bonne Bouche, a goat’s milk cheese from Vermont, Newport Dry Rosé with Polder Gold of Holland, Newport’s Pinot Noir with Epposise AOC from Burgundy, France, and lastly, Newport’s Cabernet Franc with Middlebury blue cheese from Blue Ledge Farm in Vermont. At the end of the pairing class, guests enjoyed a house-made truffle with a Newport Vineyards Cabernet reduction prepared by Brix Restaurant. The truffle was paired with their Vidal Ice Wine.