Food and Wine Pairing April 8, 2010

Thursdays, April 8 - May 13, 2010, 6:30pm - 8:30pm
Price: $995

12 hours instruction and tasting over 6 sessions

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 that will be addressed in this intensive tasting class, which closely examines the complex and fascinating relationship between wine and food. After covering the basics of wine grapes, styles and descriptors, you'll delve deep into flavor dynamics with hands-on and “forks-on” learning. By learning to identify a wine’s predominant notes, whether tannic, acidic or sweet, and exploring 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 discerning and well-rounded appreciation for the intricacies of food and wine pairing.

Students must be at least 21 years of age to enroll in Food & Wine Pairing.