Is wine and food pairing an art or a science? It’s both! While successful pairings are in part a matter of personal taste and experience (the art), there are also principles, techniques, and physiological realities behind them (the science).
Wine and food are meant for each other, and in this interactive course, you’ll discover why some marriages are magical and others…not so much. You will learn how to identify, evaluate, and make the most of the unique flavors, textures, and aromas of a variety of wines and foods. And you’ll hear how variables such as cooking methods, flavor profiles (for example, which wines go best with Mexican/Thai/Mediterranean food?), and tastes like saltiness, sweetness, and bitterness affect the success of a pairing.
Most important, you’ll return home with the skills and confidence you need to create satisfying—and oftentimes surprising—matches, whether for dinner, your next party, a picnic, or just your own pure enjoyment.
The dress code for this course is business casual. Blue jeans, shorts, tank tops, and open-toed sandals are not permitted. When visiting vineyards and wineries, sturdy, flat-soled shoes are required. Please refrain from wearing strong fragrances or cologne, as they will interfere with your learning experience as well as that of fellow students. Additional items such as sunscreen, sunglasses, and hats are suggested during the summer months as well as warm jackets during winter months.
this class is open to students 21 years and older.