FD 04 W — Savor the Flavor: A Guide to Pairing Food and Wine
Quarter: Spring
Instructor(s): Liz Thach
Date(s): Apr 1—Apr 26
Class Recording Available: Yes
Tuition: $335
Grade Restriction: NGR only; no credit/letter grade
Refund Deadline: Apr 4
Unit(s): 0
Enrollment Limit: 40
Status: Closed
Quarter: Spring
Unit(s): 0
Duration: 4 weeks
Date(s): Apr 1—Apr 26
Tuition: $335
Refund Deadline: Apr 4
Instructor(s): Liz Thach
Grade Restriction: NGR only; no credit/letter grade
Enrollment Limit: 40
Recording Available: Yes
Status: Closed
Pairing food with the right wine or matching a special wine to the perfect dish can be intimidating; however, the science of taste and smell sheds some light on how to create magic in your mouth. Though we all have diverse palates, there are scientific methods of learning about taste preferences. Once the science is understood, the artistic muse can be ushered in to create innovative and unique pairings to delight and tantalize the taste buds.
In this course, you will be introduced to the science of taste and smell, and you'll analyze your palate preferences as well as those of others. Next, we will dive into the six major flavors—sweet, salty, sour, savory, spicy, and bitter—and discuss how they are displayed in different wines and foods. From there, we will explore the major theories of food and wine pairing and experiment with some classic pairings. In addition, we will examine how wine can be matched to everyday food and cuisines, such as potato chips and tacos. Finally, we will delve into innovative and artistic pairings, and you will have the opportunity to create a unique three-course food and wine pairing of your own. By the end of this course, you will understand the scientific and artistic elements of simple and complex wine pairings.
In this course, you will be introduced to the science of taste and smell, and you'll analyze your palate preferences as well as those of others. Next, we will dive into the six major flavors—sweet, salty, sour, savory, spicy, and bitter—and discuss how they are displayed in different wines and foods. From there, we will explore the major theories of food and wine pairing and experiment with some classic pairings. In addition, we will examine how wine can be matched to everyday food and cuisines, such as potato chips and tacos. Finally, we will delve into innovative and artistic pairings, and you will have the opportunity to create a unique three-course food and wine pairing of your own. By the end of this course, you will understand the scientific and artistic elements of simple and complex wine pairings.
This course includes optional wine tastings. Students will spend approximately $150–$200 to purchase the wines. More details will be provided prior to the first class.
LIZ THACH
Wine Writer; Consultant; President of the Wine Market Council
Liz Thach is a wine writer and educator with more than 20 years of experience in the global wine industry and has traveled to 77 countries. She was the first female Master of Wine (MW) in California. She is an author or co-author of nine wine textbooks, including Luxury Wine Marketing and Best Practices in Global Wine Tourism. She has also written more than 200 wine and sustainability articles for publications such as Wine Spectator, Forbes, and Wine Business Monthly. Thach received a PhD from Texas A&M.Textbooks for this course:
There are no required textbooks; however, some fee-based online readings may be assigned.