Wine Pairing and Tasting

Module 1: Introduction and White Wines

1. White Wines

Module 2: Glassware, Temperature, Storage and Ratings

1. Temperature Glassware Storage And Ratings

Module 3: Red Wines

1. Red Wines

Module 4: Regions

1. Europe
2. Europe Continued
3. North America
4. South America Australia New Zealand
5. Conclusion

Wine and food matching is the process of pairing food dishes with wine to enhance the dining experience. In many cultures, wine has had a long history of being a staple at the dinner table and in some ways both the winemaking and culinary traditions of a region will have evolved together over the years. Rather than following a set of rules, local cuisines were paired simply with local wines.

The modern “art” of food pairings is a relatively recent phenomenon, fostering an industry of books and media with guidelines for pairings of particular foods and wine. In the restaurant industry, sommeliers are often present to make food pairing recommendations for the guest.

The main concept behind pairings is that certain elements (such as texture and flavor) in both food and wine interact with each other, and thus finding the right combination of these elements will make the entire dining experience more enjoyable.

More than just a thing, in fact. The ability to successfully pair food and wine was the mark of a true wine lover. For it can only be one so full of arcane oenological knowledge, so thoroughly perceptive in the ways of wine, that can pair food and wine correctly. So the very righteous thinking went, anyway.

When matching food and wine, you don’t have to learn complicated systems for selecting the right bottle to enhance what you’re eating. This is not rocket science. A few simple guidelines will help you make successful wine-and-food pairings.

Of course, it’s fun to experiment and fine-tune, and with experience you may be able to create spectacular matches that dramatically improve both the dish and the wine. But save those efforts for special occasions and special wines.

In this interactive culinary demonstration you will learn how to train your palate and taste buds in order to successfully match food and wine. Under the guidance of our Chef and wine specialist, you will gain a better understanding of the interaction between food and wine.

Life is too short not to get the most out of your wine drinking experience. When your confidence in wine is strengthened, you will experience these joyful moments far more frequently and with a heightened sense of both awareness and pleasure, based on the knowledge, skills and insight that you will gain in this course.

Along the way, learn how to tackle potential obstacles to your wine enjoyment, such as:

1. The anxiety you might feel when choosing a single bottle from the hundreds on the shelves of your wine store
2. Choosing a wine from a restaurant wine list when none of the producers on offer are known to you
3. Overcoming the feeling of not being able to detect any single, identifiable aroma or flavour in a wine
4. Being confused over which wine to pair with which food because of the conflicting advice that is out there
5. Not being able to understand what the terms on the wine label are indicating to you
6. Knowing when to reject a wine because of a wine fault
7. Selecting a wine for yourself or others based on their dietary choice or allergies

Who this course is for:

1. This course is designed for anyone who has a healthy interest in wine and wants to learn more. As such, no previous knowledge is required.
2. People at all levels of wine knowledge will benefit from the approach this course takes as ways of broadening and deepening your understanding are explained at each of the 3 levels built into the framework.
3. Those who are studying for WSET certificates at level 2 or above in English, especially when English is not their mother tongue, will benefit from the slow, clear explanation of the more technical concepts discussed in the course.

What you’ll learn: