Why do some food and wine combinations dance gracefully on your palette, while others disagree? Learn the basic characteristics of three major white wine varieties: Chardonnay, Riesling and Sauvignon Blanc. Taste these wines along with examples of sweet, salty, bitter and sour foods, plus herbs and spices, examining the role of umami in wine and food pairings as well. We will prepare Fresh Wilted Greens and Ripe Tomato Salad with Mozzarella and Herbs; Eggplant and Portobella Mushroom Napoleons with Roasted Red Pepper; Buttermilk and Greek Yogurt Dressing; Thai Green Curry Vegetables and Rice; Fruit and Chocolate. Then we will explore and discuss (in approachable language) what works as we taste the food we helped create along with two different wines of each variety.
Course fee includes all supplies.