My courses are all designed around a framework that is easy to follow. Each is a workshop, a pleasurable one. I believe that facts are assimilated easily if you have fun.
Each course has all or some of these components
- Basic theory on how to go about selecting a wine to accompany a dish or the other way around.
- A five-taste-sensation tasting to practically illustrate how sweetness, acidity, saltiness, bitterness and umami will each change the taste of wine.
- A tasting of seven wines of various styles to acquaint you with the styles that we will be using.
- A tasting of nine small portions of food in combination with each of the seven wines to allow you to establish which wine and food combinations work and which do not. More importantly, you will personally discover why they work or why not.
You could know all the theory in the world, but if you do not personally experience a guided tasting of food and wine combinations, theory will remain untested theory. You will benefit from tutored experience.
Comprehensive three-hour course
Although this course is called a workshop it is, in fact, a full sit-down lunch or dinner. This makes it very attractive as a special event as it equals a meal in an up-market restaurant.
Private guests select this course for special occasions, for example, a celebratory lunch or dinner with a difference.
Corporate companies use it as a special form of entertainment for major clients, as all members of top management wine and dine a lot.
Tourists, local or foreign: I often receive small groups at my home or larger groups at other appropriate venues, for instance, a restaurant on a wine estate.
This course covers all four components of the course in detail and allows for proper interaction between the guests and myself. I lead the group through an interactive process of discovery and enjoyment. In fact, you will learn an enormous number of facts without realising it.
At the end of the course you will be, to a larger or lesser degree, able to select wines to complement dishes with confidence. And you will know why the combinations work. When you order a mixed salad with vinaigrette as a dressing, you will know why you should leave your favourite wooded Chardonnay alone.
Shortened one-and-a half hour course
This course takes less time, as I work with only four or five wines and only five portions of food. While the portions are of the same quality, the volume is less.
By arrangement a main course salad (in summer) or soup (in winter) can be ordered as an extra after the course.
This course consists of a brief introduction to the three points that need to be considered when selecting a wine to successfully combine with food. This is followed by a five-taste-sensations tasting using a number of elements to represent sweetness, acidity, saltiness, bitterness and umami.
The participants will understand the theory and will be able to experiment afterwards on their own.
This course is emminently suitable for wine festivals
Cheese-and-wine pairing course (two-and-a-half hours)
It is a myth that cheese and wine are natural partners. In fact, they are very difficult to match. One simply has to experience which wine goes with which cheese and which combinations to avoid. For instance, take to the hills if someone offers you a glass of Cabernet Sauvignon with a slice of Roquefort cheese.
I lead my guests through a tutored tasting with 14 cheeses and 12 wines.
Sparkling wine and food course (two-and-a-half hours)
Sparkling wine, even at its richest, is delicate. You have to pussy-foot around it when pairing it with food.
In this course, I present five sparkling wines from a South African Cap Classique to a French champagne and their food partners.
For bookings or to make contact with me, please go to Contact.