Experience the art of food & wine pairing in Bordeaux with a convivial workshop where you will pair three fine Bordeaux wines with carefully selected delicacies.
After a brief introduction to Bordeaux wines and terroirs, and a reminder about the steps of wine tasting, the sommelier will introduce you to the three key principles for successful food and wine pairings. Moving from theory to practice, you'll taste three great wines combined with local artisanal products, including sturgeon and caviar rillettes, artisanal dried duck magret, and blue cheese. Each pairing will be an opportunity to talk about the tasted products, their history, and the reasons for their combination.
This participative workshop will allow you to interact, ask your questions, and share your experience in a friendly and free manner.
Vinsmagning
