A course on the principals of matching wine with food, led by educator Iain Philip DipWSET.
Over two evenings, understand the principals of pairings, and taste how they work (and when they don’t) in this classroom-restaurant setting. It is a deep study of matching flavour, acid, umami, weight, contrast vs. complementary, intensity, tannin, and considering region between wine and food.
Wednesday March 10th and 17th at Dachi from 6-9pm.
*Please ensure you can attend BOTH nights*
All wine, food, and writing materials are included.
Space is extremely limited to 10 spots, with physical distancing and all COVID19 protocols in place. Tickets are sold as sets of two, and we request that you join us with someone in your household - as per PHO orders.
If you are interested in learning more about our offerings, please fill out the request form and we will contact you to discuss details.Request information