Ever wonder why some food-and-wine pairings just work, while others fall flat? In this approachable 3-session class, you'll learn the fundamentals of pairing - how acid, salt, fat, sweetness, bitterness, and tannin interact - and how to use that knowledge to choose wines with confidence for meals at home or dining out. Each class includes chef-led discussion, guided tasting exercises, and real-world examples drawn from classic pairings and global cuisines. Students will leave with a simple, repeatable framework for pairing that focuses on enjoyment rather than rules.
All materials provided.
Note: In the event a scheduled session cannot be held, a prorated refund for that session will not be issued. The College will make reasonable efforts to reschedule the session prior to confirming cancellation.