Champagne Vintage Chart
Displaying items by tag: food and wine
Marrying Wine and Asian Cuisine
Summary:
Just how do you pair wine to foods without a traditional Western template? Explore matching Asian cuisine and wine with Evan Goldstein MS in this evocative session looking at how to approach the road less traveled.
We recommend that you bring along the following optional wines and foods with you to the webinar to taste along live with Evan.
Wines:
- Dry Rosé (Vin Gris, Provençale, Italian Rosato, etc..)
- Off dry white (ideally a Riesling (Kabinett/Spätlese level) or Vouvray tendre (off dry) or other off dry white
- Easy drinking lower alcohol red, minimal if any tannins—Beaujolais AOP or Villages, Dolcetto, lower ABV Grenache/Cotes du Rhone
Foods:
- Samosas (frozen and heated) with your choice of dipping sauces/chutneys/pickles
- Chinese dim sum solo with soy sauce/Chinese vinegar blend
- Chicken satays with peanut sauce/sweet chili sauce
(There is no handout for this event)
Presenter: Evan Goldstein MS
Evan Goldstein calls himself “trilingual x 3:” He “speaks” three languages – wine, food, and wine-and-food pairings – and can do so in three languages to boot – French, Portuguese, and English. An internationally recognized authority and educator, Goldstein is a born teacher who has dedicated his adult life to introducing and sharing with others his passion for wine.
One of just 269 Master Sommeliers worldwide, Goldstein has authored four books and co-authored several more. He is also a Founding Board Member of the Best USA Sommelier Association (BUSA, and a contributing editor to the Oxford Companion to Wine (5th edition, publication 2023). Not least, in tandem with business partner Limeng Stroh, Goldstein heads up two companies: Full Circle Wine Solutions (President & Chief Education Officer) and Master the World® (Co-founder & Chief Wine Officer). This (very busy) people-person has a warm sense of humor that has won him friends and fans throughout the wine industry worldwide while spreading the gospel of food, wine, and food-and-wine-pairings through “edu-tainment.” According to Goldstein, you should be able to “laugh while you are learning.”
As a founding board member for the Court of Master Sommeliers, Goldstein, for the last 30 years has been training and examining candidates. Goldstein passed the prestigious Master Sommelier examination at age 26 in 1987, just the eighth American to do so and the youngest ever at the time.
Goldstein’s formal wine and food education began at age 19, working in the kitchens of Restaurant Le Saintongeais and the Hotel Lancaster in Paris, Auberge du Soleil in Napa Valley, and Chez Panisse Café in Berkeley, California.
In 1984 Goldstein joined his mother, chef, and author Joyce Goldstein, in opening the celebrated Square One where, as sommelier, his wine lists received myriad awards. Together, they went on to co-author Wine and Food Pairing in the Williams Sonoma Lifestyles series (1999). Once bitten by the writing bug, Goldstein wrote the critically acclaimed Perfect Pairings: A Master Sommelier’s Practical Advice for Partnering Wine with Food followed by a sequel and a book on South American wines.
Today, Goldstein continues to spread the gospel of wine and food. He has been included twice in IntoWine.com’s “Top 100 Most Influential People in the U.S. Wine Industry,” starting with the debut list released in 2013, and again in 2018.
Books Written by Goldstein:
- Five Star Service: Your Guide to Hospitality Excellence, published by On Premise Communications Inc. (2003)
- Perfect Pairings: A Master Sommelier’s Practical Advice for Partnering Wine with Food, University of California Press (2006). You can find it here.
- Daring Pairings: A Master Sommelier Matches Distinctive Wines with Recipes from His Favorite Chefs, University of California Press (2010). You can find it here.
- Wines of South America: The Essential Guide, University of California Press (2014)
The Fundamentals for Pairing Wine with Food… and Food with Wine with Evan Goldstein MS
Summary:
The Fundamentals for Pairing Wine with Food… and Food with Wine (AKA what goes with what and why). Is it wine first? Food First? Or does it not matter? The answers are ‘sometimes’, ‘sometimes’ and ‘yes. it does’.
Join us on this informative epicurean journey and immerse yourself in the guidelines! Grab a glass of wine of your choice so that when Evan speaks of mapping wines, you can do it along with him!
Presenter: Evan Goldstein MS
Evan Goldstein calls himself “trilingual x 3:” He “speaks” three languages – wine, food, and wine-and-food pairings – and can do so in three languages to boot – French, Portuguese, and English. An internationally recognized authority and educator, Goldstein is a born teacher who has dedicated his adult life to introducing and sharing with others his passion for wine.
One of just 269 Master Sommeliers worldwide, Goldstein has authored four books and co-authored several more. He is also a Founding Board Member of the Best USA Sommelier Association (BUSA, and a contributing editor to the Oxford Companion to Wine (5th edition, publication 2023). Not least, in tandem with business partner Limeng Stroh, Goldstein heads up two companies: Full Circle Wine Solutions (President & Chief Education Officer) and Master the World® (Co-founder & Chief Wine Officer). This (very busy) people-person has a warm sense of humor that has won him friends and fans throughout the wine industry worldwide while spreading the gospel of food, wine, and food-and-wine-pairings through “edu-tainment.” According to Goldstein, you should be able to “laugh while you are learning.”
As a founding board member for the Court of Master Sommeliers, Goldstein, for the last 30 years has been training and examining candidates. Goldstein passed the prestigious Master Sommelier examination at age 26 in 1987, just the eighth American to do so and the youngest ever at the time.
Goldstein’s formal wine and food education began at age 19, working in the kitchens of Restaurant Le Saintongeais and the Hotel Lancaster in Paris, Auberge du Soleil in Napa Valley, and Chez Panisse Café in Berkeley, California.
In 1984 Goldstein joined his mother, chef, and author Joyce Goldstein, in opening the celebrated Square One where, as sommelier, his wine lists received myriad awards. Together, they went on to co-author Wine and Food Pairing in the Williams Sonoma Lifestyles series (1999). Once bitten by the writing bug, Goldstein wrote the critically acclaimed Perfect Pairings: A Master Sommelier’s Practical Advice for Partnering Wine with Food followed by a sequel and a book on South American wines.
Today, Goldstein continues to spread the gospel of wine and food. He has been included twice in IntoWine.com’s “Top 100 Most Influential People in the U.S. Wine Industry,” starting with the debut list released in 2013, and again in 2018.
Books Written by Goldstein:
- Five Star Service: Your Guide to Hospitality Excellence, published by On Premise Communications Inc. (2003)
- Perfect Pairings: A Master Sommelier’s Practical Advice for Partnering Wine with Food, University of California Press (2006). You can find it here.
- Daring Pairings: A Master Sommelier Matches Distinctive Wines with Recipes from His Favorite Chefs, University of California Press (2010). You can find it here.
- Wines of South America: The Essential Guide, University of California Press (2014)
An introduction to Sake – Flavours, Production and Food Pairing with Sarasa Suzuki
Summary:
Sake or Nihonshu is a Japanese traditional fermented alcoholic beverage made of Japonica rice, rice Koji and water. It is said Sake has more than 3000 years of history with a great depth of craftsmanship associated with microorganisms such as yeasts, lactic acid bacteria and Koji mold. In this webinar, we will discover the diversity of Flavours related with its production method, as well as fun food pairing tips!
Presenter: Sarasa Suzuki
Co-founder and vice president of Sake Business Laboratory, Inc.
WSET®certified Level3 SAKE Educator / WSET®certified Level3 Wine and Spirits(English) /IWC Sake competition judge.
Began her career working under a WSET Diploma-qualified CEO from London in the sales of wine from France, Spain and Australia, during which time she gleaned knowledge about the global wine trade and wine tasting from craftspeople, MWs and WSET Diploma holders.
She next joined established Cognac makers, Camus Wine & Spirits as sales & marketing manager for the Japan market which involved localizing foundational marketing strategies and tools created by the head office in France. It is during this time that she began her study about sake with a view to promoting its charms to the global wine market.
Since 2014 she interprets for a training program run by the Ministry of Agriculture, Forestry and Fisheries’ which invites Sake Educators from around the world, and in 2017 became certified as a WSET Sake Educator herself.
She has also been a SAKE division judge at the IWC since 2017.
Classic Cuisines of Southern Italy with Barbara Philip MW
Summary:
Join Barbara Philip MW on another tour of Italian cuisine.
This time the webinar will visit the exciting regions of southern Italy as well as the islands of Sardinia and Sicily.
We’ll discover local dishes and the diversity of regional wines that accompany them.
Presenter: Barbara Philip MW
Barbara Philip MW became the first Canadian woman to achieve the Master of Wine designation in 2007. Based in Vancouver, she is a Category Manager for BC Liquor Stores where she is responsible for European wines.
With her husband Iain, Barb runs Barbariain Wine Consulting and works as a presenter, judge and radio columnist on CBC Radio One’s “On The Coast”.
A Tour of Central Italian Cuisine, By Region
Recently, Barbara Philip MW hosted a virtual food and wine tour webinar for the Wine Scholar Guild. The cuisine of central Italy is as fascinating as it is delicious. This is where tomatoes and olive oil begin to replace the butter and cream of the north. Heavy, stuffed pastas give way to long pastas and are joined by more vegetables. The food of central Italy reflects the agricultural treasures provided by the warmer climate. Local grape varieties also enjoy their time in the sun, ripening to juicy perfection, creating wines that really reflect their surroundings.
Classic Cuisines of Central Italy with Barbara Philip MW
Summary:
Join Barbara Philip MW in another wine lover’s tour of Italian cuisine. This time the virtual voyage will take us through Tuscany, Umbria, Lazio and Abruzzo as we discover the classic regional ingredients and dishes. We will also have a chance to look at the famous wines that go with the food and why.
Presenter: Barbara Philips MW
Barbara Philip MW became the first Canadian woman to achieve the Master of Wine designation in 2007. Based in Vancouver, she is a Category Manager for BC Liquor Stores where she is responsible for European wines.
With her husband Iain, Barb runs Barbariain Wine Consulting and works as a presenter, judge and radio columnist on CBC Radio One’s “On The Coast”.
Learn more about Italian Wines:
- Italian Wine Scholar study and certification program
- Tuscany Wine Study Tours with Jane Hunt MW
- Piedmont Wine Study Tours with Kerin O'Keefe
- Italian Wine Blog Articles
Classic cuisines of Northern Italy with Barbara Philip MW
Summary:
Join Barbara Philip MW on a wine lover’s tour of Northern Italian cuisine.
Discover why food and wine that grew up together make such timeless matches and why the table is the center of Italian culture, regardless of the region. The focus will be on ingredients, rather than technique, and how the food is enjoyed both in restaurants and at home.
The tour will start in the northwest, covering Val d’Aosta, Piedmont and Liguria than travel through Lombardy, Trentino Alto Adige, Veneto, Friuli and Emilia-Romagna.
Presenter: Barbara Philip MW
With her husband Iain, Barb runs Barbariain Wine Consulting and works as a presenter, judge and radio columnist on CBC Radio One’s “On The Coast”.
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