
Fact Based Wine and Food Education
Learn why we taste what we taste and how that adds up to a better customer experience. Adapting Tim Hanni's (CWE, MW) ground breaking work in food and wine reactions, we'll share how sweet, salty, bitter and umami flavors change your palate and how they react with the wines ( and other beverages) you taste. We'll use a live food and wine tasting to illustrate predictive outcomes to those food and wine combinations. You'll learn why most food pairings can be an illusion, how to identify super tasters and how to use prescriptive rather than descriptive selling. Learn the right questions to ask your customer to understand what they really want.