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Food & Wine Pairing 101
Sunday, June 16 from 4:00 pm to 6:00 pm
$81 – $119
Knowing the best wine to serve with food is a challenge. The right choice can turn an average meal into a spectacular feast. The wrong choice can turn a Michelin-star experience into a dumpster fire.
This class guides you through choosing the perfect pairings for any occasion as well as providing the key characteristics of varietals and the principles behind pairing them. Learn why certain combinations work and some don’t, how to avoid common pitfalls, and how to develop successful food and wine pairings on your own.
We can’t promise you will become the world’s greatest master sommelier by taking this class. But you will have earned a newfound confidence in your culinary couplings.
We love learning and venturing deeper into the world of wine and the Wine School classes are the perfect vehicle for that! The food and wine pairing class was our second and did not disappoint! The class style is lively and engaging and so full of information no matter what level you’re at. The greatest things we’ve learned at the Wine School is how to really detect and describe the flavors and feels you get when tasting. We’ll definitely be back for more!
Kristen, June 2018
My fiancé and I attended this class and we thoroughly enjoyed it! It was very interactive, informative, and of course the wines were delicious. Highly recommended!
Eric, June 2018
Tasting Sheets for Food & Wine Pairing 101
October 2018
Low Acid White Wine | Acidic Food
Sbraga 2016 Chardonnay, Dry Creek | Cauliflower with Citrus
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High Acid White Wine | Salty Foods
Le Cirque 2016 Grenache Gris, Catalan | Potato Chips with Pancetta Dip
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White Wine with Low Alcohol and RS | Spicy Foods
Dr. Loosen 2015 Erdener Treppchen Riesling, Mosel | Ghost Pepper Tofu
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Low Tannin Red Wine | Umami-Rich Foods
Dom. Carneros 2012 Pinot Noir, Napa | Roasted Mushroom with Truffle Salami
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High Acid Red Wine | High-Fat Foods
G.D. Vajra 2016 Nebbiolo, Langhe | Bratwurst & Eggs
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High Tannin Red Wine | High-Protein Foods
Substance 2016 Cabernet Sauvignon, Walla Walla | Cheddar & Nuts
September 2018
Low Acid White Wine | Acidic Food
Mondavi 2014 Fume Blanc, Oakville | Grilled Artichoke
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High Acid White Wine | Salty Foods
Jean Perrier Et Fils 2014 Savoie Abymes | Smoked Prosciutto & Brie
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White Wine with Low Alchohol and RS | Spicy Foods
Immich-Batterieberg 2015 Riesling, Mosel | Fagioli Croccanti Speziati
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Low Tannin Red Wine | Umami-Rich Foods
Dom. des Billards 2015 Saint-Amour | Truffle, Zucchini, Parmesan
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High Acid Red Wine | High-Fat Foods
Finca Cabalena 2012 Mencia. Bierzo | Duck Confit, Rabbit Rillettes
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High Tannin Red Wine | High-Protein Foods
Owen Roe 2012 Cabernet Sauvignon, Yakima | Gouda, Hazelnuts, Bacon
June 2018
Low Acid White Wine | Acidic Food
Mondavi 2014 Fume Blanc, Oakville | Cauliflower with Citrus
High Acid White Wine | Salty Foods
Soalheiro 2015 Alvarinho, Vinho Verde | Potato Chips
White Wine with Low Alchohol and RS | Spicy Foods
Kruger-Rumpf 2010 Binger S Riesling Spätlese | Sriracha Tofu
Low Tannin Red Wine | UmamiRich Foods
Strehn 2013 St Laurent, Burgenland | Roasted Mushroom
High Acid Red Wine | High-Fat Foods
Filippo Gallino 2015 Nebbiolo, Langhe | Hard-Boiled Egg
High Tannin Red Wine | High-Protein Foods
Luca 2013 Syrah, Uco Valley | Roasted Nuts
March 2016
First Pairing
Pairing Wine Salt-Foward Dishes
Second Pairing
Pairing Wine with Spicy Dishes
Third Pairing
Pairing Wine with Savory Dishes
Fourth Pairing
Pairing Wine with Zesty Dishes
Fifth Pairing
Pairing Wine with Main Courses
Sixth Pairing
Pairing Wine with Sweets
December 2015
First Flight
Food Pairings for Champagne
Second Flight
Top Cheese Pairings
Third Flight
Top Pairings for Spicy Dishes
Fourth Flight
Top Pairings for Beef
Sixth Flight
Pairings for Chocolate
