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Pairing Basics: White with Fry, Red with Roast?
Wed, March 29, 2017, 1:30 PM – 2:45 PM PDT
White with fry? Red with Roast? When you choose a cooking method, you are choosing to change not only your main ingredient, but the texture and flavor of the meat, fish, or vegetable. How does the cooking method matter when you reach for a bottle of wine? How does caramelization affect how potatoes taste with a rich Chardonnay? Will grilling your lamb chop tame the bitterness of your Syrah? What’s the ultimate match for crispy fried chicken? We’ll taste an assortment of cooking methods and wine styles to find the answers. This class will guide you through the ins and outs of cooking and pairing fearlessly and deliciously.
*Note: For vegetarian option, please notify us 24 hours in advance*
Class Category: Food & Wine Pairing Class