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 food and wine 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
~
High Acid White Wine | Salty Foods
Le Cirque 2016 Grenache Gris, Catalan | Potato Chips with Pancetta Dip
~
White Wine with Low Alcohol and RS | Spicy Foods
Dr. Loosen 2015 Erdener Treppchen Riesling, Mosel | Ghost Pepper Tofu
~
Low Tannin Red Wine | Umami-Rich Foods
Dom. Carneros 2012 Pinot Noir, Napa | Roasted Mushroom with Truffle Salami
~
High Acid Red Wine | High-Fat Foods
G.D. Vajra 2016 Nebbiolo, Langhe | Bratwurst & Eggs
~
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
~
High Acid White Wine | Salty Foods
Jean Perrier Et Fils 2014 Savoie Abymes | Smoked Prosciutto & Brie
~
White Wine with Low Alchohol and RS | Spicy Foods
Immich-Batterieberg 2015 Riesling, Mosel | Fagioli Croccanti Speziati
~
Low Tannin Red Wine | Umami-Rich Foods
Dom. des Billards 2015 Saint-Amour | Truffle, Zucchini, Parmesan
~
High Acid Red Wine | High-Fat Foods
Finca Cabalena 2012 Mencia. Bierzo | Duck Confit, Rabbit Rillettes
~
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