Displaying items by tag: food and wine pairing

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

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) 

Summary: 

Pairing wine and cheese together, without taking a deep dive into the subject matter, can be dangerous. In this ultimate cheese and wine pairing exercise, explore cheese styles and the wines that pair with them (and don’t) in this interactive session with Master Sommelier Evan Goldstein.

We recommend that you bring along the following optional wines and cheeses with you to the webinar to taste along live with Evan.

Wines

• Sparkling, dry
• Dry white (Sauvignon Blanc, Pinot Grigio)
• Pinot Noir (ideally New World style)
• Sweet (late harvest Riesling, Sauternes style, basic Port)

Cheeses

• Fresh (a young goat or ricotta)
• Soft ripened (brie or camembert)
• Blue (Gorgonzola, Roquefort, or Cambozola)
• Hard (Parmigiano, aged Gouda, aged Pecorino)

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) 

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) 

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.

Summary: 

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 be 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.

Summary: 

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.

Guests:

Gabriel Lepousez PhD

Gabriel Lepousez is a French neuroscientist and an international expert on sensory perception and brain plasticity. He received his doctorate in Neuroscience from the Paris Sorbonne University and holds a research position at Institut Pasteur in the Perception and Memory Lab.

For more than fifteen years, Gabriel Lepousez has been exploring the function of brain circuits involved in sensory perception, memory and emotions, uncovering the key role of neuronal plasticity in olfactory learning and perception.

As a wine passionate, Gabriel also offers his scientific expertise to the world of wine education, sharing his extensive knowledge of the brain, this essential tool for wine tasting. In addition to international lectures and contribution to wine education programs, he has co-founded in 2016 LEcole du Nez, a neuro-sensory training for wine professionals to understand how the brain works during wine tasting and how to improve our sensory performance.

Francois Chartier

Francois 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, sommeliere 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, Francois 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.

Nick Jackson MW

Nick is an independent fine wine advisor living in Florida. Through his company, Vintage Variation LLC, he advises private clients, retailers and other wine businesses on all aspects of fine wine. Nick's wine career began at the University of Cambridge where he was a member of the successful Cambridge University blind wine tasting team in the 2011 varsity match against Oxford. His first wine job was at Cambridge Wine Merchants. After graduating with a PhD in Theology, he started work as an auction specialist at Sotheby's in London, before moving to New York in 2012. There, he quickly became the buyer for Sotheby's Wine retail store. He left Sotheby's at the end of 2018 to start his own business. He published his first book, Beyond Flavour, in 2020. A guide to wine tasting, it has received critical acclaim from Wine Spectator and the Wall Street Journal among others.

Jamie Goode is a London-based winewriter who is currently wine columnist with UK national newspaper The Sunday Express. As well as writing he also lectures and judges wine.

He won the 2007 Glenfiddich Wine Writer of the year award, and contributes regularly to a range of publications including The World of Fine Wine, Noble Rot, Wine and Spirits (USA), Wine Business International, Drinks International, Wines and Vines and Vine Pair. His first book, Wine Science, won the Glenfiddich Award for Drinks Book in 2006, and a second edition was released in 2014. Jamie has also made numerous presentations and lectures, conducted many tastings and is an established wine judge (co-chair for the International Wine Challenge, among others). He was one of the organizers for the International Sparkling Wine Symposium (March 2009, November 2011, November 2013). I Taste Red, published in 2016, won the Roederer Award in 2017.

Dr Jamie Goode

Jamie came to wine writing by a rather convoluted route, via a PhD in plant biology and several years of working as a book editor, before he began publishing wineanorak. com, which is now one of the leading wine websites. He has also appeared on TV (Richard and Judy, Sky News, BBC1, BBC Breakfast, BBC News Channel and Channel 5 News).

Summary: 

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.

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.