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Online | Fundamentals of Food & Wine Pairing

When you dine at a Michelin starred restaurant with a tasting menu and wine pairing, or when you try that perfect piece of chocolate with a specific wine at your last winery visit, you might be left to feel that only sommeliers, chefs, and winemakers are in on the magic of food and wine pairing. The truth is, food and wine were meant to go together, and just like you trust your instinct on adding more salt, less sugar, or a squeeze of lemon when cooking or baking, understanding the basic components of food and wine, and trusting your instincts, can take you a long way. We'll look at the basics, and rules for everyday food and wine pairing, and especially when and how to break them. We've put together an easy to assemble plate of the different sensations you most encounter in food and wine, so you can taste and play along at home. 

Put a "snack plate" together for our class consisting of the following: (This is intentionally a vague list, so modify as needed and not everything is necessary) Leave something out if you want. Some ingredients have multiple flavors ie: Olives can be salty and acidic. If you can't find a wine or food, just commit to vividly remembering it or trust me when I describe it, this is not meant to add more stress to your day. 

1. Something salty- examples: chips, nuts, popcorn, olives, actually salt

2. Something acidic- examples: cornichons, pickles, a lemon, lime

3. Something sweet- candy, jelly bean, sweet sauce like duck sauce, or bbq or plain sugar

4. Something fatty- charcuterie, rich cheese, butter 

5. Something earthy or rich in umami- soy sauce, earthy vegetables you cooked like leftover mushrooms, raw vegetables, cracked peppercorns or other dried spices that taste earthy

Open a few wines if you have that luxury or use leftover bottles from wines you have had open such as;

1. Something sparkling or other acidic wine: crisp white like Chablis, Sancerre, etc. 

2. Something slightly richer in body like a creamy Chardonnay, a Rosé or Pinot Noir or other light chillable red

3. Something bigger and bolder like a Cabernet Sauvignon, Barolo or other tannic red wine 

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