The history of wine and the history of food are wonderfully and intrinsically intertwined. In modern America, we see the finest cuisines from around the world. Many have wines that were developed to complement them, and those pairings have wonderful, historical, and romantic histories. In fact, there are some chemical explanations for why certain wines make certain foods taste better and why certain foods bring out the best in certain wines.
In this class, we will dive into the science of matching the building blocks of flavor, including acid, tannin, fat, spice, and salt. We will talk about some of the classic food and wine pairings and why they work. Finally, we will discuss some modern cuisines and what wines are being chosen to complement them by today’s top sommeliers and wine professionals.
This class will prepare you to take a deeper look at a wine list or ask more nuanced questions at the wine shop.