FOOD & WINE PAIRING

Choosing the right foods to pair with a wine can be intimidatingly complex. This course breaks down food and wine pairing into easy to follow methods that you can use whether choosing the wine to go with the food, or the food to go with a specific wine. 

We will present common sense pairing methods that are typically used in France, but apply globally. We will also discuss the flavour pairing method. 

However, we don't believe in being ruled by rules, and will show you how to adapt the essential pairing principals to your own preferences.

The course is also a deep exploration into cheese and wine pairing, and concludes with a tasting of 6 cheeses alongside paired wines.

 Pairing methods 

• By Region of wine - France every region except for Brittany and Normandy is a wine region, and that’s why they have regional dishes that goes with their wine.
• By Color - white meat with white wine and red meat with red win. Or maybe not?
• By Intensity/Complexity - match the boldness of a wine to the boldness of a dish
• By Flavours - We will taste salt, fat, acid, pepper, umamai and sugar with wine to show how these interactions work on the palate.

Cheese pairing

A real deep dive into cheese! We break down the 6 basic types of cheese by moisture content and discuss their characteristics and production methods. We also discuss ripened versus unripened cheeses, ripening methods and how to select the best wine to pair with each. 

We will taste each of the 6 main types alongside a recommended wine. Students can see how the different wines react differently with different cheeses. 

Anyone who loves celebrating a meal with a great wine pairing. A special treat for cheese lovers and those who like to open multiple bottles in a meal.

€100

3 HOURS

Taste 6 wines with cheese

This course requires a minimum of 6 students and can accommodate a maximum of 12.

If you have a group and are interested in hosting a private session of this course at a time that suits you, please message us. 

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