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    Blog

    Displaying items by tag: food and wine pairing

    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 Assocation (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 age 26 in 1987, just the eighth American to do so and 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)

     

     

     

    Published in Food and Wine Pairing
    Monday, 23 May 2022 11:43

    Dining in the Barolo and Barbaresco Zones

    Wine professionals and consumers share a similar aspiration when they visit a wine region; they want to enjoy the area’s best dining experiences so they can pair their favorite local wines with the territory’s typical food offerings.

    While commonplace throughout Italy, this situation is nowhere more prominent than in Piedmont, especially in the region’s southern Langhe district. Lunch or dinner in the Barolo and Barbaresco production zones here is more than a simple pleasure; this is wine, and food pairing elevated to an art form.

    Published in Blog

    Sake has become the wine lovers' and sommeliers' new experience with the rise of new sake styles and as a new pairing with food. 

    François Chartier, master blender of the sake project Tanaka 1789 X Chartier, will share his knowledge on the different sake profiles, and will link them to his groundbreaking Molecular Harmonies science of aromatic matching with world cuisines. This webinar is ideal for sommeliers and chefs, as for waitstaff, distributor sales personnel, wine professionals, and anyone who needs (or wants) to expertly pair sake and food, exactly like wine can achieved! 

    PRESENTER: FRANCOIS CHARTIER 

    François Chartier has been on an aromatic quest since the late 1980s to understand the impact of aromas in our daily lives, more specifically in the world of gastronomy, wine and beverages. The Quebec native has been living in Barcelona since 2016, with his wife and partner, sommelière Isabelle Moren.

    A sommelier, cook, columnist, author, researcher, consultant, trainer and lecturer, he has had a unique and brilliant career.

    His passion led him to follow his own path by bypassing some of the rules of his profession. In 2004, he created a new science: that of "Molecular Harmonies", based on the potential for aromatic synergy between foods – which has redefined haute cuisine –, as well as between foods, wines and different beverages. In doing so, he successfully explained and deepened the impact of aromas on the world's gastronomic heritage, as well as the harmony between food and wine and other drinks such as sake and beer.

    Today, François Chartier is an advisor on the research committee for the new SONY AI: Artificial Intelligence & Gastronomy project in Tokyo, and "Master Blender" at one of the country's oldest sake breweries, Tanaka 1789; he has launched his first sake Tanaka 1789 X Chartier.

    Published in Food and Wine Pairing
    Tuesday, 21 September 2021 04:52

    Science Of Wine Tasting Final Panel Discussion

    Join Andrew Jefford and guests Gabriel Lepousez, François Chartier, Nick Jackson MW and Dr Jamie Goode as they exchange about the recent Wine Scholar Guild’s Science of Wine Tasting course with a special round-table discussion designed to draw the threads of the series together and give a few teasers about next year’s course.

    Published in Wine Tasting

    Gewurztraminer is a well-known grape variety that has a high potential for aromatic intensity, diversities of style, different expressions of terroir and a good potential for aging.  Often described as being too powerful, too rich or too sweet, consumers and sommeliers need to challenge themselves, get out of their comfort zone and embrace the uniqueness of Gewurztraminer. Eric will take us on an exploration of this grape variety and where it is found around the world and also describe which types of foods best pair with this distinct varietal.   

    Presenter: Eric Zwiebel, MS

    Eric Zwiebel MS is Cellar Master at Summer Lodge Country House Hotel in Dorset. Born in Alsace, he began his wine career early on by helping his parents in their restaurant, before working as Sommelier in Paris for 5 Years 

    Following his experience in Paris, he decided to move to London to broaden his knowledge of the many different wine regions and take courses offered by the Court of Master Sommeliers. Two years later, in 2001, Eric achieved his MS qualification.

    In 2004, he was named Best Sommelier of the UK, which he followed up with 3rd place at the Best Sommelier of Europe competitions in 2006 and 2008. He reached the finals in the Best Sommelier of the World competition in 2007 and placed 4th at the 2013 competition in Tokyo.

    Published in Grape Varieties

    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!

    09:00am ET, 1:00pm UK, 2:00pm France, 9:00pm HK, 10:00pm Japan 
    Check the event time in your time zone.
    This webinar will be recorded for later viewing

    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.

    Published in Miscellaneous

    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”.

     

    Published in Italian Wine 101
    Thursday, 04 May 2017 15:04

    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.

    Published in Blog
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