Food and Wine Pairing
Master the art of pairing food and wine. Learn taste principles, wine attributes, and pairing strategies.
Master the art of pairing food and wine. Learn taste principles, wine attributes, and pairing strategies.
This course explores the intricate relationship between wine and food, focusing on developing a sophisticated understanding of taste, flavor profiles, and sensory perception. Led by Chef Jamie Rotter, students learn to identify and describe key characteristics of both food and wine, and acquire skills in creating harmonious pairings. The curriculum covers taste factors, wine attributes, pairing principles, and practical application through tastings and events. Participants develop expertise in analyzing flavors and textures, understanding how factors like grape variety and terroir influence wine, and confidently selecting complementary pairings. The course combines theoretical knowledge with hands-on experience, culminating in the ability to plan and execute successful wine and food tasting events.
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What you'll learn
Develop a comprehensive understanding of taste factors and food description techniques
Gain expertise in identifying and describing key wine attributes and sensory functions
Master fundamental principles of food and wine pairing
Learn to analyze flavors and textures to create complementary combinations
Understand the influence of grape variety, terroir, and winemaking techniques on wine characteristics
Develop skills in planning and executing wine and food tasting events
Skills you'll gain
This course includes:
2.46666666666666 Hours PreRecorded video
10 assignments
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FullTime access
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There are 5 modules in this course
This course provides a comprehensive exploration of food and wine pairing, designed for both beginners and those looking to refine their skills. Led by culinary expert Chef Jamie Rotter, the curriculum covers the fundamentals of taste perception, wine attributes, and pairing principles. Students learn to identify and describe flavors in both food and wine, understand the influence of factors like terroir on wine characteristics, and develop strategies for creating harmonious pairings. The course combines theoretical knowledge with practical application, including hands-on tasting exercises and the planning of a wine and food tasting event. By the end of the course, participants will have developed a sophisticated palate and the confidence to create memorable food and wine experiences.
How To Taste Food
Module 1 · 1 Hours to complete
How to Taste Wine
Module 2 · 2 Hours to complete
Flavor Factors in Wine
Module 3 · 2 Hours to complete
How to Taste Food and Wine Together
Module 4 · 2 Hours to complete
Planning a Wine and Food Tasting Event
Module 5 · 1 Hours to complete
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Instructor
Lecturer
Jamie Rotter has spent his entire culinary career in New York State, with early roles at The Brae Loch Inn, the Brewster Inn, and Hullar's Restaurant. He holds an A.A.S. in Restaurant Management and a B.B.A. in Hospitality Management from SUNY Delhi, as well as an M.S. in Service Management from RIT. Rotter is certified as a Certified Executive Chef and Certified Chef de Cuisine by the American Culinary Federation and as a Master Certified Food Service Executive by the International Food Service Executive Association. In 2008, he received the Chancellor's Award for Excellence in Faculty Service. He currently serves as the Culinary Arts Program Coordinator at FLCC and teaches public classes at the New York Kitchen.
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