William Angliss short course - Grape Expectations
Don’t be let down by pour judgement at your next dinner party or hosting event– this class is designed to induct you into some basics of food and wine pairing.
In this hands on class you will learn how to consider the balance of structure - weight, volume, texture and temperature – and the balance of flavour – sweet, bitter, salty, sour and tannin – in wine and food.
Sampling six foods and six wines you will explore the key principles in food and wine pairing with each of these examples (sweetness, unami, acidity, salt, bitterness and spice) and discover how to compare and contrast these flavours and how to taste wine like a professional.
Lunch is provided for all class participants. On completion of this class you will receive a certificate of attendance.
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