Christine Likes to Say...
"I wish I had a dollar for every time some said, 'I like wine but don't know much about it. Does anybody every say I love ice cream, but there are so many producers and quality levels it's confusing. No. People experiment."
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Clients Speak Out
"Christine has the ability to translate the complicated art of wine pairing into a system that provides a novice with the ability to confidently recommend wines, as well as provide rationale for the selections to clients."
- Senior Director of Meetings & Events, Marketing Resources & Solutions
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Helpful Tip
Robert Mondavi is not in favor of the oaky, buttery, high alcohol style of Chardonnay most Americans know and love. Why?
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When you want to become more actively involved in food and wine pairing decisions for the events you produce, this is the seminar for you. In just two hours, learn pairing guidelines that will give you the confidence to make recommendations to the caterers, food and beverage managers and sommeliers with whom you have to interact. You will learn which wines are appropriate for which foods and Christine's handout will give you written rationale to support your suggestions.
Learner Outcomes:
How the cooking method (steaming, poaching, braising, roasting, grilling and barbequing) influences the type of wine you pick.
Why "bridge" ingredients (spices, herbs and sauces) alter your wine selection.
What is umami, what foods have it, and how does its presence change the wine you select.
Red "bridge" wines that span between lighter and heavier weight foods.
When is a bottle of wine "bad" and the proper terms to return it to a retailer, a caterer or restaurant.
How to make a $10 red wine taste like a $30 bottle.
How to remove red wine stains and other practical tips to use on-the-job.
In the final segment of the seminar, you will select wines for 6 two-course menus. This exercise will prove to you that you have the expertise to select interesting and varied wines, and the ability to provide rationale for your choices to clients.
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