COURSE CONTENT:
• Smell and taste
• How to select a wine
to accompany a dish
• Cause and effect
technical tasting
• Horizontal and vertical
combinations: Likeness and contrast
• Difficult foods
• Brief
discussion of cheese and wine, fruit and wine, and sauces (as these topics
require follow-on workshops)
• Tasting workshop: 7 different styles of quality wines are matched with 7 different taste portion dishes to select the best partnerships