Plaisirs sensoriels et accords mets-vins

This is an introductory workshop in wine tasting and food/wine pairing, comprising 5 parts:
> discovering flavours
> discovering aromas
> tasting methods: visual, olfactory (and retro-olfactory), gustatory, etc.
> discovery of 3 Burgundy wines: 2 whites and 1 red according to the tasting method
> tasting 3 dishes for these 3 wines ? how best to match wine and food?
The workshop lasts around 2 hours and I work with local partners for the food (the COCHARD bakery in Nolay, the Nolaytoise charcuterie, the Mont de Seine farm in Borgy).

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