Wine for Normal People Celebrates Come Over October: The Art and Biology of Wine Pairing
October 14 @ 5:00 pm – 6:00 pm PDT
Forget memorizing lists of which wine goes with which food. This class will teach you why certain pairings work, so you can make better matches on your own.
Using a few simple ingredients and two very different wines, Elizabeth will lead a live experiment in the science of food and wine pairing. You’ll taste for yourself how salt, acid, fat and sweetness can completely change the way a wine tastes, and learn practical principles you can use the next time you’re choosing a bottle for dinner.
You’ll leave with a much better understanding of how food and wine interact and, more importantly, the confidence to experiment.
Want to taste along? Pick up these wines before class:
Sauvignon Blanc from Marlborough, New Zealand
Langhe Nebbiolo or Nebbiolo d’Alba
You’ll also need: sugar, butter, and a lemon.
Bring your wines and questions. Elizabeth will take questions live throughout the class.
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