Explore the keys to tasting wine and pairing it with complimentary foods in this discussion, demonstration-style, tasting and eating course. Too many of us make wine and food pairing much more complicated than it needs to be. Private Chef, Tim Egelhoff, helps you become intuitive and natural in deciding food and wine combinations. Learn about grapes, wines, styles, geographies; a thoughtful approach toward wine tasting; food pairing pointers; recipes and ingredients that can influence the choice of wine to accompany a meal; and inspiration to create a delicious meal to further learning and pleasure. Instructor: Tim Egelhoff.
Time: 5:30 – 7:30 p.m.
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March Class: Four styles of Merlot;
Plummy, juicy, fruit-forward (New world style)
Austere, herb & bell pepper accented
Minty, earthy (Bordeaux style)
Aged and mature
Paired with four complimentary small plates:
Chicken stuffed with pork and prunes
Tuna with rosemary and tapenade
Catalan bean and sausages
Mediterranean vegetable ragout, polenta