Module 11: Food and Wine
Dessert Pairing
About 20 minutesEssentials and Professional Edition
In this lesson you will
- Apply the rule that the wine must be at least as sweet as the dessert
- Recommend classic sweet and fortified wines for fruit, custard, nut, caramel and chocolate desserts
- Serve sweet wines at the right temperature and pour size, and sell them by the glass
The full lesson, its five-question quiz and the rest of the course are open to enrolled learners.