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A Marriage of Food and Wine
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A Marriage of Food and Wine The cuisines and wines of France are famous for their complexity and quality. Food and wine pairing is a celebration of the act of sustenance, with each region drawing on local markets and wineries and developing combinations according to the availability of local produce. Join Chef Eric Arrouzé of France and a UBC wine instructor, in this examination of the art of food and wine pairing. Each day you prepare dishes selected from different regions of France such as Champagne, Alsace, Burgundy, Bordeaux, Provence, the Loire Valley and the cuisine of other countries including Asian and Mediterranean cuisine. Appropriate specialty wines accompany these regional delicacies. Short presentations and discussions enhance your understanding of the basis for these food and wine combinations. Join us in the preparation of international cuisine and the tasting of perfectly matched wines! A Classroom course provided by UBC Continuing Studies in Vancouver, British Columbia, Canada
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