About this Course

This course delves into the intricate relationship between wine and food. Students will explore the fundamental principles of taste, flavor profiles, and sensory perception as they relate to both wine and food. Through a combination of theoretical knowledge and practical application, participants will develop a sophisticated understanding of wine and food pairing, enabling them to select and recommend complementary pairings confidently. Key Learning Outcomes: Taste Factors and Food Description: Students will acquire a comprehensive understanding of the factors that influence taste perception, including taste buds, aroma, texture, and temperature. They will also learn to accurately describe the flavors and attributes of various foods, ensuring they are well-prepared to navigate the world of food and wine pairing. Wine Attributes and Sensory Functions: Students will gain expertise in identifying and describing the key characteristics of wine, such as acidity, sweetness, tannins, body, and aroma. This in-depth knowledge will empower them to confidently explore how these attributes contribute to the overall sensory experience and how they can be influenced by factors like grape variety, terroir, and winemaking techniques. Food and Wine Pairing Principles: Students will develop a strong foundation in food and wine pairing principles. They will learn how to analyze the flavors and textures of both wine and food to identify complementary combinations. Through practical exercises and case studies, students will develop the ability to create harmonious pairings that enhance the dining experience.

Created by: The State University of New York