From the Pot to the stem glass

Series of evenings on sensory analysis, on the combination of food and wine and the use of wine for cooking

The course is designed and conducted by Christian Fabrizio, biologist, sommelier and founder of AutoctonO srl, a company specializing in the spreading of the culture of Italian wine and organization of food and wine events. The course is divided into 4 sessions lasting about two hours each, where they face in a monographic issues related to wine tasting, to its use in the kitchen and the criteria for matching food and wine.

1. Secrets of Taste: practical laboratory of sensory analysis of wine Outline of sensory analysis of wine and food. Tasting technique. Activities: - 3 tests senses (sight, smell and taste) - Tasting of 3 wines 2. The wine in the kitchen: how to enrich your dishes with a touch of the divine ... The use of wine in food preparation (marinades, gradients, cooking, deglassature, sauces etc.) and impact on the combination. Activities: - Lesson in classroom demonstration with chef - Tasting of 3 wines 3. The combination of food and wine: how to make a good impression with the guests! The concept of balance of taste and smell. The fundamental rules of combination: synergy & contrast, combinations regional, seasonal and analog. Activities: - Guided tasting of three food and three wine pairings 4. Dinner teaching The wine at table service rules and structure of a menu matched. Theme dinner with 4 courses Activities: - Game of Matches (1 wine for each course to choose the combination correct) Contribution participation single lesson: € 50.00 Contribution participation over 4 lessons: € 180.00 Number of Entries: 10 to 16 participants Date: 24/10 - 7/11 - 21/11 - and 5/12 from 20h00 to 22h00 on For reservations and registration:

info@autoctono.it and info@cucinoteca.it