Wine  and Food Matching with The Master
The Course

1. Introduction: The Great Grapes and The Art of Food and Wine Matching.

In our first session we will discover the worlds classic grape varieties - and some of the new kids on the block, like Albarino and Gruner Veltliner.We will also cover some of the basic tenets of wine education, such as how to read labels, how to taste properly and even how to deal with sommeliers. Where to buy and what to buy: how to find a bargain on a wine list. And critically for those who entertain either professionally or for pleasure :what works with what – the art and science of food and wine  matching. 

2. Burgundy

The twin stars of Burgundy are a contrasting pair. Chardonnay will grow almost anywhere and is loved by growers and winemakers everywhere, whereas  Pinot Noir is the most fickle of all varieties and the elusive Holy Grail for many winemakers.  Many people think they perform at their best at home in Burgundy - but the New World begs to differ.Taste the real thing against some serious challengers. And then enjoy those wines with Pierre’s three-course menu.
 
3. Bordeaux.
Bordeaux, on France’s Atlantic coast, produces some of the world’s greatest and most expensive wines. Aristocratic  in structure and reputation they remain the benchmark for fine wine. Taste for yourself , then discover some affordable alternatives - the Cabernets and Merlots of California, Chile and South Africa.Then try them against the foods that Pierre thinks they work best with.

4. The Rhone.

The Rhone, the third of France’s great wine producing regions, has become increasingly fashionable in recent years. Taste Syrah in all its French guises from a humble Cotes du Rhone to Chateauneuf du Pape and Cotes Rotie and then  compare the classics with examples from the rest of the world -where its oft known as Shiraz.Taste also the newly chic white Rhone grape,Viognier from its original terroir in Condrieu and its new home in Hawkes Bay.And then be surprised at the foods that Pierre has matched them with.