Matching Food With Wine

This session looks at the structural elements that make up taste, ie: acidity, sweetness, saltiness, bitterness and, in the case of wine, alcohol. In particular it looks at the interaction of these components and the dramatic impact different combinations can have on our perceptions of taste. It is a focused but entertaining session that will provide each participant with the information and the confidence to experiment more freely with two of life’s greatest pleasures: wine and food.

The Matching Wine with Food lectures are generally delivered by Nancy Gilchrist MW, a Master of Wine.  Nancy is a highly experienced speaker on the subject of matching wine with food, widely acknowledged as a particularly tricky subject, not least because tastes are so personal.  Nancy explains the principles of how food affects the flavour of wine (and vice versa) with such clarity and knowledge that the subject starts to make a great deal more sense. A key outcome of the session is that the audience leaves with the ability to work out the right pairings for themselves in future.