Cooking For Wine: Riesling

with Carl Raymond, Kimberly Koharki

Location: The Kitchen
Price: $145.00
Date: Sun, Feb 15th, 12:00 PM - 4:00 PM

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This class is part of the Intermediate Cooking-package.

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Join us as we turn the tried-and-true method of food and wine pairing on its head. Anyone can choose a wine to compliment their favorite dish, but what about cooking dishes designed specifically to bring out best in your beloved bottles? In this four-part, hands-on series we’ll do just that. As we unravel the mysteries behind the fascinating world of wine and food matching you’ll learn some key recipes made to highlight the very best and most interesting qualities in each grape variety. What’s more, you’ll learn how vastly those grapes and wine styles transform from place to place and how to choose the varieties that best suit both your menu and your palate!

The third class in this series focuses on Riesling. From the light, mineral-driven and off-dry wines of Germany to crisp, aromatic Alsatians, to the lean but fruity and ambitious Australians, no stone will be left unturned! To highlight the beauty and subtleties of this noble grape, we’ll prepare a traditional Baked Brie on Croute, Roasted Chicken with Riesling and Mushroom Sauce, Alsatian Braised Cabbage with Bacon, a Spicy Red Curry, and luscious Apple Bread Pudding.

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