Course overview
This module aims to provide students with the knowledge and understanding of wine’s relationship to the UK on-trade industry. Students will analyse the key on-trade channels for wine and how products are successfully listed and marketed in bars, hotels and restaurants. The module will also include a number of practical exercises to investigate the principles of food and wine matching.
This module will include:
Practical exercises to investigate the principles of food and wine matching.
Types of on-trade business; including bars, hotels and restaurants.
Wine list design, including pricing and range of wines and styles offered.
How consumers interact with wine lists.
The principles of food and wine matching; textures, weights and intensities - saltiness, acidity, sweetness, bitterness & umami.
Food and wine matching practical sessions.
The outcomes of this module:
Understand the key commercial decisions for on-trade businesses when designing a wine list.
Analyse an appropriate food menu and design a complementary wine list.
Explain why certain styles of wine match or clash with various types of foods.
Describe the flavour, sweetness, textures, weights and intensity of food and wine.
Location
