Pairing of Kastav Belica Wine with autochthonous food

Pairing of Kastav Belica Wine with autochthonous food

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Date(s) - 12/10/2018
10:00 - 14:00

Hotel Kukuriku

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Here we are with the Experiential Workshop by the Croatian project partner, the Faculty of Tourism and Hospitality Management of the University of Rijeka.

Students and representatives of the real sector, local self-government as well as all interested public, through experiential learning, will recognize which indigenous foods in combination with wine of indigenous varieties can best represent the region of Kvarner.

The workshop is organized in 4 parts:
1) Identification of indigenous foods that are associated with the Kvarner region;

2) Lecture on the basics of sensory analysis of wines, styles of wine production, ways of recognizing quality wine and pairing of wine with certain foods.
Emphasis will be placed on two wines of autochthonous varieties (Kastaf belica, Sansigot) and their potential of pairing with the autochthonous foods of the Kvarner region;

3) Tasting and evaluation of autochthonous wine (Kastaf belica and Sansigot) and evaluation of combinations of food and wine;

4) Displaying results of pairing and evaluation with presentation of conclusions about the potential of indigenous autochthonous foods and wines of autochthonous varieties in the branding of the Kvarner region.

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