Shellfish and Chablis, Foie Gras and Sauternes…why do the classics work? We’ll learn how to find harmony with food and wine, why acidic foods love acidic wines, why sweeter wines are often more food-friendly than their over-tannic counterparts, and how to identify food-friendly wines.
This interactive tasting is unique and eye-opening; we will learn how the flavors of sour, sweet, acidic, salty, and umami work with different characteristics in wine. And, why some “classics,” such as chocolate and red wine, don’t really work? Light refreshments will accompany the tasting.
When & Where
Local Columbus Sommelier who will be competing in the National round of the U.S. Top Sommelier Competition and sitting for the Court of Master Sommelier's Master Exam in August.