Introduction to Food and Wine Matching, Tuesday 23rd July 2019

Introduction to Food and Wine Matching, Tuesday 23rd July 2019

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Introduction to Food and Wine Matching, Tuesday 23rd July 2019

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Introduction to Food and Wine Matching, Tuesday 23rd July 2019
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This evening we step back from wine regions to instead consider why certain foods and wines work together so well (and which combinations are less effective). Our five-course menu will include delicate fish, spicy dishes, a robust beef course, plus a selection of different cheeses and dessert. This will give us the opportunity to explore the key principles of food and wine matching, looking at the effect of salt, sweet, acidity, bitterness and umami on wine. We will also consider ideas such as weight and texture, and the effect of spice as well. For those wanting a thorough introduction into what wine to pair with what food, this is the perfect evening – bring your appetite. Hosted by Barbara Drew MW, Wine & Spirits Education Specialist.

NB Wines for this event will be chosen from Berry Bros. & Rudd’s stock at the time of the event, so most will be available to order afterwards.

Dress code: smart casual

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Dinners

Dinners

Join us for one of our fine dining evenings. A perfect way to find out more about a specific wine region or style, or to simply relax over a more leisurely affair absorbing the knowledge of your expert host over several courses of the finest food and wine.

Food will be prepared in-house by our fantastic team, with Head Chef Stewart Turner at the helm; while our range of wine specialists will guide you through the glass in your hand.