Well, we finally did it! We've been threatening for a few years to hold a class on food and wine pairing through the Osher Lifelong Learning Institute at UNC Asheville and we finally did it.
I've always said that the best way to teach food and wine pairing is to show it with actual food and wine combinations and let everyone decide what works and what doesn't. This experimental course sought to do just that.
We had a different lunch catered by a local restaurant for our class each week and we paired different wines with the food. We picked wines that would pair well with the food, and intentionally picked some that would be a terrible pairing so that we can see what works and what doesn't. I'll admit, after so many years pairing wine, it was a surprising amount of fun picking wines that will be an absolute disaster with the food we were serving!
Here are some of the things that we learned in our class:
- Wines that are slightly sweet go really well with spicy Asian cuisine.
- Champagne is a curiously good pairing for fried chicken.
- Pinot Noir worked "ok" at best as a universal pairing.
- Champagne and wedding cake was a surprisingly bad combination, but a sparkling wine that was slightly off-dry tasted much less bitter.
- Sauternes and Apple Pie are "birds of a feather"
The food was catered by Strada, the Golden Fleece, Gan Shan Station, Corner Kitchen Catering, Homegrown, and also Geraldines and 50 Fifty Desserts for our dessert class.
If you didn't make it into the class this semester, we will offer a repeat of the same course for the spring semester. More information about the OLLI program here https://olliasheville.com/