The impact of sweet, acidic, salted and spicy food on the red wine savours
Time approximately 4h- Price 78 euros by person - Groups from 2 to 5 persons; Special price for the groups of 5 persons
Content
Theory
Interactions between sweet, salted, acidic and spicy food and red wine savours
Practice
Tasting of Margaux wine together with Bayonne ham and parmesan, spicy samoussas, chicken under the lemon gravy and chocolate dessert