Monday, March 10, 2014
All the practical information youíll need to make the best decisions when pairing wines with food. Youíll learn why keying in on the components of the food and wine are more important than trying to match the flavors of each. Thatís why a tart crisp white can make most seafood sing and those deliciously sweet glazed carrots can obliterate even the best high-end cabs. I originally created and taught this class for the student chefs at Seattle Central Community College culinary arts program.