My food and wine pairing course - In 10 weeks flat

Serving red wine with steak, white wine with fish, champagne as an aperitif, and a sweet wine with foie gras makes sense, but why? If you would like to understand how wine and food pairings work, create unexpected combinations, and share them with your loved ones, in just 10 weeks, Professor Fabrizio Bucella, a sommelier and director of the Inter Wine & Dine oenology school, offers you a surprising and fun course on wine and food pairings that will answer all your questions! With 4 chapters to discover the entire world of pairings with white wines, red wines, sweet wines, rosés, sparkling wines, and even beers and spirits! There are 15 lessons that detail the different components of wines: alcohol, acidity, sugar, tannins, and explain the mechanisms that allow you to succeed in all pairings. An innovative method with easy-to-use graphic tools to better visualize the quality of your pairings. There are 100 exercises with their solutions to practice, alone or with friends, and test all pairings, from the most obvious to the most surprising.