It is always exciting to try out which food goes with which wine. There are classic combinations that have stood the test of time for generations: Sancerre with Crottin de Chavignol or Burgundy with Boeuf Bourgignon, for example.
But what about practical solutions for everyday cooking?... or the quick creation for surprise guests?
In this seminar, we will find out together and individually how salt, acidity and sweetness correspond to each other in wine. We will break down dishes into combinable parts and work out what goes together why using a diverse selection of 8 very different types of wine, from champagne to strong Sangiovese from Tuscany!
The focus is on tasting instead of ready-made solutions and there are various fruits and vegetables, sauces and spices, selected charcuterie and cheese. What can I change in the dish with spices so that it plays more harmoniously with the wine on the palate? How do oil or bread change the wine? Complicated to "banal" questions should find an answer on the evening!
This page was last modified at 4 November, 2019 at 12:21.
