Wine Tasting: Food and Wine Pairing

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Food and wine pairing can feel subjective, but there are clear ways to make better choices. In this beginner-friendly course, you’ll learn how to evaluate both the wine side and the food side of a pairing by looking at structure, texture, aroma, and flavor. You’ll explore how to assess a wine’s weight and profile foods in a more systematic way so you can predict stronger matches. The course also shows you how to adjust a wine or a dish when a pairing is not working, helping you make more informed and flexible decisions. Along the way, you’ll examine the common pitfalls known as the “seven deadly sins” of wine and food pairing and use them to improve your tasting judgment. By the end of the course, you’ll build your own personal wine and food scoring system to support future pairing decisions. This course is a strong fit for beginners, wine enthusiasts, hospitality learners, and anyone who wants a practical framework for pairing wine with meals in everyday or professional settings.

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John Buechsenstein

Wine Appreciation Faculty