Introduction to Food and Wine Pairing
Getting the right wine for that special meal can seem a daunting task sometimes, but it really doesn’t need to be.
Over an entertaining evening with food and wine to enhance the occasion, we will help break the myths and show you a stress free way to make your dinner party an enjoyable one. We’ll show you how to taste wine and recognise basic aromas, how to pair Wine and Food, how to choose wine according to your own personal taste. We’ll also discuss a bit about the different wine making processes, and even throw in some historical facts and anecdotes about the wine industry!
The Food & Wine Workshops are held at the Radisson BLU Hotel on Argyle Street, and cover the principles of matching foods and wines. They include practical demonstrations of how different food elements combine with differing styles of wine.
We'll begin by busting a few myths and explaining, with the aid of examples, just how and why some things work, and others don't. Then, we'll go on to match up some of the delicacies from Scotland's world famous larder with some delicious wines from around the globe. We'll see how the complex flavours can complement each other, bringing out the flavours of both. Food and Wine matching is a true gastronomic delight, and we're going to talk through some general principals to give you some really good tips to take away and practice at home.
We'll taste 6 different food and wine combinations, and whilst these will vary depending on the season, some examples of what we have had in the past include the following.
Arbroath Smokie with restrained, perfumed and citrusy Sancerre
Steamed Langoustine with zippy aromatic Spanish Albarino
Lanark Blue Cheese with the honeyed, candied peel flavours of Sauternes dessert wine
Highland Game Terrine with beguiling fragrant New Zealand Pinot Noir
Orkney Cheddar with heady, rich and concentrated South African Cabernet Sauvignon
Loch Rannoch Smoked Duck with perfumed cherry and spicy Valpolicella
Loch Fyne Oysters with delicious dry, minerally Chablis
Peat-Smoked Salmon with decadent and creamy NV Champagne
Here, are some Key Principles of Food & Wine Matching:
Try to contrast -
- salty food with sweet wine (eg Rocquefort with Muscat)
- rich/oily food with sweet wine (eg foie gras with Sauternes)
- salty food with sharp wine (eg ham, oysters, olives with Fino Sherry, Loire Sauvignon, dry Riesling, Chablis etc)
- rich/oily food with sharp wine (eg Chinese with Loire Sauvignon, Confit de Canard with Loire reds)
...and try to match -
- sweet food with sweet wine (eg Tarte Tatin with Riesling Spatlese or Vouvray Moelleux - wine should be sweeter than food)
- foods with acidity with sharp wine (eg tomato-dishes with Barbera wines, vinaigrettes with Loire sauvignon etc)
These tastting workshops make great presents, and all our courses can be purchased as a gift - just ask us to send you a Gift Voucher when you book, or click HERE for an open GIFT VOUCHER to any of our other Food & Wine Events.
Places remaining: 0
Course Date/Time: Tue 14th Nov 2017 at 7:00pm - 9:00pm
Duration: 2 Hours
Venue: DoubleTree By Hilton Hotel, Cambridge Street