INT-WINE-1-3.2.2

Food and Wine Matching, and Guiding the Guest

INT-WINE-1-3 · Tasting, Serving and Pairing Onboard · INT-WINE-1-3.2 Service, Storage and Food Matching

Match the weight of the wine to the weight of the dish, then use the mechanisms: salt and fat soften tannin, food acidity and sweetness demand a wine at least as acidic or sweet, and chilli punishes alcohol and tannin. Guide guests by asking what they have enjoyed, offering two options in plain sensory language, and never correcting or steering by price.

Independent study. xplor is not an IAMI- or PYA-accredited GUEST training provider and is not a WSET Approved Programme Provider. This course covers the ground assessed in GUEST Unit 12 (for which WSET Level 1 is a recognised equivalent); it awards no unit, certificate or qualification of any kind.