Can a well-chosen wine really elevate the flavor of foods? What do “oaky,” “earthy” and “buttery” really mean, and what do these wines match best with? When confronted with a menu full of unfamiliar bottles, how do you choose the best pairing for a dish? These are just a few of the questions addressed in this intensive tasting class, which closely examines the complex and fascinating relationship between wine and food.
WHAT YOU’LL LEARN
After covering the basics of wine grapes, styles and descriptors, you’ll delve deep into flavor dynamics. By learning to identify a wine’s predominant notes—whether tannic, acidic or sweet—and experimenting with how they complement a range of food flavors (smoky, earthy and spicy, to name a few), you’ll move toward mastering fundamental pairing principles that will serve you well long after class is over.
Refine your palate, glass-by-glass, over these six sessions, and develop a well-rounded appreciation for the intricacies of food and wine pairings. Champagne and popcorn, anyone?
- Food pairing
- Application fee
- Books and supplies
Check Back Soon
Important: Please review our Cancellation and Refund Policy and dress code. Check back frequently to see new start dates or contact us at 866.318.2433. Although the International Culinary Center is accredited by the ACCSC, this course does not fall within the scope of the commission’s accreditation. This non-professional course is designed for personal enrichment and is not intended to qualify a student for employment.