Sales and Service 501: The Chemistry of Food and Wine

There are few things more satisfying to the senses than the marriage of wine and food. This seminar will demonstrate some basic chemical reactions that transpire when saliva breaks down food. It may not be very romantic, but it is the basis of which all great food and wine matches are derived. The practical application will involve several small plates that are theoretically matched with 2 different wines. Students will taste how different components of wine and food react together and will soon understand that the best wine for that steak may be a WHITE wine! Contact Matthew for more information or to request his training services.