Displaying items by tag: food and wine pairing

Summary: 

Do you feel you are rather French or German?

Here's the question you should never ask when going there. Alsace is Alsace and has a personality of its own so do its wines and food.

Close to neighboring Germany, Alsace is a melting pot of influences. For the wines it is where geology, climatology, grape varieties and savoir-faire blend to offer a full array of scents and tastes from Edelzwicker to Grands Crus and of course the deep rich flavoured Grains Nobles.

For the food forget about "Cuisine Nouvelle", here it really is a question of local specialties you can taste at a Winstub, literally meaning Wine Room, you can't go wrong with that, can you?

First discovering the atmosphere of Alsace, we'll then lead you thru different wines' profiles and draw an aromatic map of the expressions of Alsace wines. From then on it will all be about local Charcuterie, Flammekueche,  Baeckeoffe, Fleischschnackas and of course Sürkrüt, to smelly and delicious Munster and finishing with a Kaeskueche or Kugelhopf.

Not sure what all that is? Join us, all will be revealed to make your mouth water before lunchtime.

Study Alsace wines in-depth with our Alsace Study Trips. Learn more about French wines with the French Wine Scholar study & certification program.

Presenter: Arnaud Valour, Gourmet Gourmand or Gourmand Gourmet

Arnaud Valour describes himself as a gourmet gourmand or a gourmand gourmet. He is a lover of food, wine and travel.

He has studied marketing and communications in both France and the U.K. and  worked for several years promoting small and medium sized enterprises in the Rhone-Alps region. Most recently, Arnaud was in charge of the Chablis and Grand Auxerrois Bureau of the Burgundy Wine Board (BIVB) managing the Maison des Vins de Chablis et du Grand Auxerrois.

A Burgundian resident, he is currently a consultant in the fields of food, wine, and Burgundy wine travel.

Summary: 

Once thriving and celebrated around the world the Beaujolais wines are sometimes today looked down upon. Laying in between Burgundy and Côtes du Rhone this region still produces some amazing white, rosé and red wines and benefits from the culinary influences of the French Capital of Gastronomy: Lyon.

Starting with Beaujolais Nouveau and travelling thru the different crus you will take a tasty trip in the vineyards of France's most renowned producer of Gamay.

First discovering the ambience, we'll then lead you thru the different wines' profiles and draw an aromatic map of the expressions of Beaujolais wines. From then on it will all be about food as we'll share pairings from around the world just to make your mouth water before lunchtime.

Presenter: Arnaud Valour, Gourmet Gourmand or Gourmand Gourmet

Arnaud Valour describes himself as a gourmet gourmand or a gourmand gourmet. He is a lover of food, wine and travel.

He has studied marketing and communications in both France and the U.K. and worked for several years promoting small and medium-sized enterprises in the Rhone-Alps region. Most recently, Arnaud was in charge of the Chablis and Grand Auxerrois Bureau of the Burgundy Wine Board (BIVB) managing the Maison des Vins de Chablis et du Grand Auxerrois.

A Burgundian resident, he is currently a consultant in the fields of food, wine, and Burgundy wine travel.

Summary: 

Delicious, elegant, subtle and tasty ... here are a few adjectives you'll remember after this session because our objective is to make all your senses virtually experience the amazing Burgundian lifestyle for a short but appetizing 60 minutes.

How could we introduce Red Bourgogne food pairings without talking about the 100 wine appellations in Burgundy? Well, it's not easy so we'll start by selecting 13 wines from Northern Irancy to Southern Macon.

We'll draw an aromatic map of the expressions of pinot noir in Burgundy and from then on start building easy and more complex pairings around the world just to make your mouth water before lunchtime.

Presenter: Arnaud Valour, Gourmet Gourmand or Gourmand Gourmet

Arnaud Valour describes himself as a gourmet gourmand or a gourmand gourmet. He is a lover of food, wine and travel.

He has studied marketing and communications in both France and the U.K. and worked for several years promoting small and medium-sized enterprises in the Rhone-Alps region. Most recently, Arnaud was in charge of the Chablis and Grand Auxerrois Bureau of the Burgundy Wine Board (BIVB) managing the Maison des Vins de Chablis et du Grand Auxerrois.

A Burgundian resident, he is currently a consultant in the fields of food, wine, and Burgundy wine travel.

Presenter: Arnaud Valour, Gourmet Gourmand or Gourmand Gourmet

Arnaud Valour describes himself as a gourmet gourmand or a gourmand gourmet. He is a lover of food, wine and travel.

He has studied marketing and communications in both France and the U.K. and  worked for several years promoting small and medium sized enterprises in the Rhone-Alps region. Most recently, Arnaud was in charge of the Chablis and Grand Auxerrois Bureau of the Burgundy Wine Board (BIVB) managing the Maison des Vins de Chablis et du Grand Auxerrois.

A Burgundian resident, he is currently a consultant in the fields of food, wine, and Burgundy wine travel.

Summary: 

Come explore the fundamental principles of food and wine pairing in a webinar that is guaranteed to take you from ingénue to expert in less than 60 minutes!

Why does Chateau Haut-So-Good taste oh-so-bad with certain dishes? What cosmic combinations transform ordinary meals into religious experiences?

There ARE rules and most are absolute (despite the “drink-what-you-like-with-whatever-you-like” advocates).  In this webinar, we’ll address the key match-making tenants that make both wine and food shows to the best advantage. And once we discuss the rules, we’ll learn how to bend them.

Presenter: Lisa M. Airey, WSG Education Director

Lisa M. Airey, FWS, CWE has thirteen years of experience selling wine at the wholesale level and in training both sales force and wait staff.

She sat on the Board of Directors for the Society of Wine Educators from 1998 to 2004 and co-chaired their Corporate Wine Training Committee which authored and edited the first SWE Certified Specialist of Wine Study Guide.

She currently serves as Director of Education for the Wine Scholar Guild. In this capacity, Lisa is responsible for designing the programs' structure, creating and updating all study materials, teaching materials and exams. She also coordinates instructors on our online study programs as well as oversees all educational aspects of our immersion study trips to France.