Fried, smoke and spice! How to create the perfect food and wine matches

Using the WSET Systematic Approach to Tasting®, Bonnie Buchanan, Head of Global Accounts, WSET will explore three different styles of wines and discuss matching them across fried, smoked and spicy foods

If you’re keen to learn the principles of food and wine pairing, this session is perfect for you.

About Bonnie Buchanan, Head of Global Accounts
Bonnie works as Head of Global Accounts for the Wine & Spirit Education Trust (WSET) and has over a decade of experience in the beverage industry. After starting her profession in government, Bonnie took WSET courses to switch to a career in the wine industry. She now uses her experiences from working in import and distribution, representing leading international brands, to help support WSET’s mission of bringing best in class education to trade and enthusiasts across the globe. Bonnie is currently a Diploma Candidate and has a master’s degree in International Business Management from the University of Aberdeen (UK).

About the wines:
Jansz Premium Cuvée NV: From Tasmania, a blend of Chardonnay, Pinot Noir and Meunier.
The Pundit Syrah: From Columbia Valley, WA, USA, a blend of 97% Syrah, 2% Mourvedre, 1% Viognier.
Marc Brédif Vouvray Classic: From the Loire, France, made from 100% Chenin Blanc.

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