Old World Vs. New World Wines: Food & Wine Pairing

About this program

Explore the delicious differences between classic European vineyards and modern global winemaking with Chef Carrie Walters and wine expert George Punter in this educational food and wine pairing. Taste five Old World and five New World wines side by side. Learn how climate, tradition, and style shape every glass. Enjoy menu pairings designed to bring out the best flavors in each pour. In this educational class with Chef Carrie Walters and George Punter; we will side-by-side taste the nuances and differences of the same grape varietal from around the globe. These characteristics are typical, but by no means a rule. Old World wines tend to have lighter body, lower alcohol, higher acidity, and less fruity flavor with more minerality. New World wines tend toward fuller body, higher alcohol, lower acidity, and more pronounced fruit flavors. Chef Carrie will pair each varietal with a delicious four-course meal. Menu: Chenin Blanc from the Lorie Valley & South Africa with Smoked Salmon Napoleons Chardonnay from Burgundy & Sonoma County with Crab Bisque Pinot Noir from Burgundy & Willamette Valley with Coq au Vin Syrah Rhone Valley & Shiraz-Barossa Valley Australia with Porcini Rubbed Strip Steaks Riesling from Mosel & Columbia Valley with Seasonal Cheese and Fruit Plate