Cool Climate Wines: Acidity & Structure

Opis usługi

This guided tasting focuses on how cool-climate wines interact with food. During the workshop, we’ll explore acidity, structure and tannin, and how they work with fat and protein at the table. Rather than focusing on power or intensity, the tasting shows how balance and freshness shape successful food pairing. Four wines from Mosel, Loire and Bierzo are paired with carefully selected dishes to demonstrate why pairing works — or fails. Food pairings: Gourmet chesses Foie gras Cured cut cold smoked Sous-vide meat