In this class, I’ll teach you the biology basics of food and wine pairing. Using principles from food science and some basic ingredients, plus cheeses, we’ll test basic pairing principles (many outlined in the Wine for Normal People book!) and try out food and wine combinations that are presented consistently. Rather than just giving you a list of what goes well with what, I’ll show you how wine is at its best when paired with food…and why certain combinations work. At the end of this unique and invaluable session, you will be able to pair wine and food more successfully and confidently than you ever imagined.
We will taste:
- Sancerre or Pouilly-Fumé from the Loire Valley
- White Burgundy
- Pinot Noir from New Zealand
- Cabernet Sauvignon
Cheeses will include chèvre, Manchego, Gouda, and other common cheeses. You do not have to eat cheese to do this class, however. The class focuses on using basic spices, salt, and acidity to understand the art of pairing.
Note: Although the wine for this class will stick to our “around $20 a bottle” rule, cheese will be essential for this class, so please factor that in if you are on a budget.
*Important Notice: Once you register you will receive a PURCHASE CONFIRMATION email with a LINK to the class instructions (it has a Wine For Normal People red header). PLEASE check your Spam/Junk box if you do not see it. If you still can’t find it, please Contact Us.