In this course, you'll practice basic techniques for successful wine and food pairing. You will also::

• Distinguish the flavor elements that make up a dish and study the elements that are most important when pairing the dish with wine.


• Describe the dynamics behind successful pairings of wine and food and the factors that lead to those successes.


• Evaluate how various components in a wine affect food flavor.


• Analyze how various tastes such as sweetness, saltiness, and bitterness affect wine, and appraise complementary and contrasting pairings.

Please note that Wine and Food Pairing I is conducted in the classroom. No cooking is involved (no chef's uniforms/knives necessary). It is highly recommended that students enrolling in this class already have command of basic wine sensory evaluation skills. The two-day Sensory Analysis of Wine provides a strong foundation in this area.