A chef needs to understand wine and its importance in enhancing a customer’s food experience, as well as its contribution to the profitability of a restaurant. This course will introduce students to key grape varietals and explore the stylistic differences between and within varietals, based on region.
Students will learn important principles of wine and food pairing, and will explore how wines may complement certain dishes, ingredients, and cooking methods. Students will also learn to take professional tasting notes and practice blind tasting.
