Advanced Food and Wine Pairing - Part I
Introduction
Summary
- Theory and core principles of what pairs with what, and why
- The difference between pairing wine with food vs. food with wine
- The keys to wine & food: including 5 keys for wines, 3 keys for food
- Practical application "mapping" wine and the key elements of pairing via three examples
- Strategies for analysing menus and dishes using the "three-highlighter" technique
- Bridge ingredients
- Aged red and white wines
- 'Going Native': wine with foods from the same place: what grows together, goes together
- Pairing wine to cuisines without western traditions
- Cooking with wine
- Desserts and dessert wines
- Practical application: three wines, three foods, three principles
- Three highlighter drill applied
- Pairing pointers
- Pairing wine with challenging food preparations
- Pairing sparkling and sweet wines with food
About the Speaker
Evan Goldstein MS is a renowned authority on wine, food, and their perfect pairings, with over 30 years of experience educating and inspiring wine enthusiasts around the world. As a "trilingual x 3," he is fluent not only in French, Portuguese, and English but also in the languages of wine, food, and their harmonious combinations. At just 26, Evan became the youngest American to earn the prestigious title of Master Sommelier, joining an elite group of only 269 globally.
Evan has authored four acclaimed wine books, including a co-authored work with his mother, renowned chef Joyce Goldstein, and has contributed to several others. His expertise has also been recognised as a contributing editor for the 5th edition of the Oxford Companion to Wine.
A dynamic educator, Evan is known for his warm, humorous teaching style, which he describes as "edu-tainment." He leads two prominent wine education companies, Full Circle Wine Solutions and Master the World®, shaping the next generation of sommeliers and wine lovers.
Honoured twice in IntoWine.com's "Top 100 Most Influential People in the U.S. Wine Industry," Evan Goldstein MS continues to be a pivotal figure in the world of wine and gastronomy.