CULA-210 Food and Wine Pairing

Credits 3 / 3 Contact Hours
Pre-requisite: Placement into ACRD 080.
Students will be introduced to the concepts involved in food and wine pairing through formal tasting food pairing and tasting and lectures. Students are taught how to use sensory abilities to identify those ingredients in both food and wine that complement each other. They will participate in palate exercises in which foods and wines are paired.

Course Outcomes
1. Recognize wine styles through the Big Six grapes and be able to describe them with 90% accuracy 2. Understand Wine and Food flavor dynamics: how wine and food, when tasted together, change each other 3. Understand how to put exotic wine flavors (spicy, grassy, floral, oaky) into words and describe wines with 90% accuracy 4. Understand classic Food flavor matches that complement the different wine styles of the world 5. Understand the five primary tastes sensations and be able to describe them with 90% accuracy 6. Understand how to properly incorporate wines into food dishes with the desired results 7. Design a four-course menu using wines to complement each course 8. Understand wine labeling and be able to describe what vintages, name, appellation, and type of wine is bottled with 90% accuracy 9. Understand the bottling and ageing process for wines and champagnes and describe this process with 90% accuracy 10. Know the by-products of wines and how to incorporate them in the cooking process