Can you drink red wine with fish? In this course, we’ll discuss the often perplexing question of how to pair wine with food, and the physical, structural, textural, and aromatic aspects of both the "wine side" and the "food side" of the equation. We’ll discuss ways to improve your ability to make flavorful choices and determine the structure and "weight" of a wine. To help you predict a good food match, we’ll talk about the process of flavor profiling and how to decide whether to change a wine or food to make a pair work.

In this module, we’ll discuss the "seven deadly sins" of wine and food pairing, and you’ll develop a personal wine and food scoring system.

This assessment evaluates your understanding of wine and food pairing principles, including wine structure, flavor profiling, pairing strategies, and common pairing mistakes. Learners will apply key concepts used to create balanced and complementary wine and food combinations.

In this module, we’ll conclude our journey into wine tasting with a project that will demonstrate your understanding of the physiological process of wine tasting and the sensory techniques required for accurate wine analysis. You’ll apply the skills you have developed to making a critical evaluation and description of a specific wine. Working with fellow learners in this peer review process, you will demonstrate your ability to describe the appellation, climate, winery, varietal and winemaking style as well as describe the visual, and tactile aspects of the wine. You’ll also describe the flavor and aroma of the wine, and make decisions about the best and worst food pairings for the wine.