SOLD OUT: Industry Only: Wine and Food Pairing Workshop

Registration is closed. This event is SOLD OUT.

It's an exciting time in the local wine scene! In partnership with the Vermont Fresh Network (VFN), Hotel Vermont will host and lead a seminar on the basics of pairing food and wine in a Vermont context.

Industry Only: Wine and Food Pairing Workshop

When: Wednesday, November 6, 2019, 5:30pm – 7:00pm

Where: Hotel Vermont

What: Join fellow restaurant professionals to learn what to look for in a dish to match a wine, congruent vs contrasting pairings, flavor matches vs flavor clashes, and more - all with a VT twist. Sample VT wine and food, breaking down the components (e.g. acidic, sweet, bitter, fatty, salty). 

Who: Matt Canning, Food & Beverage Manager, and Doug Paine, Executive Chef, will lead the session.

Wine Pairings

• Fable Farm Fermentory, Fluxion - Lacto fermented fried pickles
• La garagista farm + winery, Loup D'or - Orb Weaver Frolic with jam
• Iapetus, Subduction - Short ribs with elderberry glaze

This is an industry event only and is not not open to the public. Pre-registration is required.

$15 registration fee includes seminar and three Vermont wine and food sample pairings.

This workshop is part of a two year project to promote and present Vermont wines in Vermont restaurants using funding from a Specialty Crop Block Grant and with support from the Vermont Grape & Wine Council. Visit www.vermontfresh.net/programs/vermont-wine-project for more info on the Vermont Fresh Network wine project.