Vino 100 Valencia: Demystifying Food and Wine Pairing with Chef Tamra Levine

Dear Eve,

I wanted to let your readers know about an exciting new series of Food & Wine Pairing classes starting at Vino 100. Our very own local celebrity chef, Tamra Levine, will host a 4-part series of wine pairing classes beginning October 1 entitled “Demystifying Food and Wine Pairing”. Tamra will prepare and exquisitely plate a selection of food tastes for each session, while Vino 100 will pair the perfect wines. Cost is $36 per class and each class runs from 7-9 p.m. Guests can join us for all classes or just those that fit their interests and schedules; however, reservations are required and space is limited to 25 per session. Shari and I are very excited to bring this to Vino 100. Not only will this series be fun and educational, but it will be delightful and delicious, as well!

Cheers,
Lil Lepore
Vino 100 Valencia
28112 Newhall Ranch Rd.
Valencia, Ca. 91355
661-294-6886
661-294-6832 fax
www.vino100valencia.com
twitter.com/vino100valencia

Vino 100 presents Demystifying Food and Wine Pairing – The Series

Class I – Thursday, October 1, 2009
-Basic Wine Evaluation and The Principles of Food and Wine Compatibility
-Learning to train your “taste” to develop your own pairing intuition
-Learning to read a wine label – predicting wine style and food affinity
-Flavor dynamics of food and wine
-How to “read” and evaluate a glass of wine
-Elements of Wine and Food Pairing
-Palate Mapping
-The Major Varietals

Class II – Thursday, October 15, 2009
-Food and Cuisine
-Food and Wine Taste Components and Texture Characteristics
-Determining Sweetness and Acidity Levels and the impact on Wine and Food
-How Salt, Bitterness and Effervescence effects Wine and Food
-Mouthfeel Continuum
-Tannin, Oak and Body

Class III – Thursday, October 29, 2009
-Food and Cuisine
-Impact of Food Cooking and Preparation Methods on Wine Pairing
-Wine Varietals and Style
-Food Types and Style
-Impact of Animal or Vegetable Fats and Oils
-Spice – Hot, Savory, Sweet
-Interaction of Wine and Food Flavor Intensity
-Interaction of Wine and Food Flavor Persistency
-Wine length, Finish and Aftertaste