This class is an introduction to the philosophies and techniques involved in bringing cheese and wine together in a cohesive pairing. We will cover the different styles of cheese from Soft Fresh Chevre to Pungent Gorgonzola to Parmigiano Reggiano and the various types of wines that bring out the best in cheese.
Also, the various pitfalls - “Do’s and Don’ts of Pairing”.
Why is Champagne and Brie a perfect combination? And why not Cabernet and Brie?
Will also cover selecting and storage of cheese. A bit of the history and manufacture of cheese.
Cheese service – the cheese plate and Cheese Board.
Recipes, maps, tasting sheets and additional information included.
Educational and delicious!
By day, Leonard Redé is the Marketing Manager at Esquin Wine and Spirits. By night he is the Chef Instructor in the Wine Technology Program at South Seattle College, where he wrote the curriculum for the Associate of Arts Degree in Food and Wine Pairing. He is an award winning Chef and Pastry chef and was a Chef Instructor at the world renowned Le Cordon Bleu College of Culinary Arts. A restaurateur, wine steward, chef and educator with over 30 years of industry experience Chef Redé has a unique blend of culinary and wine expertise.