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Executive Wine Workshop
Food & Wine Pairing

Food & Wine Pairing 

Very often when you visit a restaurant or throw a party for your friends, you may find yourself spending time thinking about which wines or beverage to go with the food. The general rule of thumb of “white wine with white meat” and “red wine with red meat” could result in unpleasant surprises. If you are curious on how to use the pairing to stimulate your gastronomy, this seminar is for you!

The structure is designed to provide you with the necessary knowledge to understand how food and beverage can be paired to tease your palate. In three hours, you will learn pairing guidelines, which wines are appropriate for which foods and the basic food science to support your suggestions.

Learner Outcomes
• How does the cooking method (steaming, poaching, braising, roasting, grilling and barbequing) influence the type of wine you pick.
• How does "bridge" ingredients (spices, herbs and sauces) alter your wine selection.
• What is umami, what foods have it, and how does its presence change the wine you select.
• Red "bridge" wines that span between lighter and heavier weight foods.
• When is a bottle of wine "bad" and the proper terms to return it to a retailer, a caterer or restaurant.
• How to make a $10 red wine taste like a $30 bottle.
• How to remove red wine stains and other practical tips.

In the final segment of the seminar, you will select wines for different two-course menus and taste the pairing. This exercise will prove to you that you have the expertise to select interesting and varied wines, and the ability to provide rationale for your choices to your guests.

To book for the workshop, please send your request to cher.lim@wine-treasures.com. Upon receiving your request, we will contact you to discuss your requirement details to ensure that the event is successful!

All prices are subject to local GST charges. 

Date added : Tuesday, March 06, 2007 

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