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Geplande activiteiten

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Wine TASTE Food

WineWise is organising a course run by 'taste professor' Peter Klosse on how to match food and wine!

Dr. Peter Klosse has become well known in the Netherlands for his new approach to taste and many Dutch sommeliers and top chefs are now benefiting from his discoveries in the area of taste and taste combinations. Peter Klosse has carried out research into taste over many years, first at the University of Maastricht and now at his own Academy for Gastronomy in the Netherlands. There, he teaches people from the restaurant and wine worlds and the food industry that taste is not a personal and subjective matter, but the sum of various components that can be objectively and universally classified and has been adopted in many countries around the world. When it comes to combining food and wine in restaurants, for example, the taste of the wine and the dish will inevitably influence each other. This can be positive or negative. Klosse has discovered how this interaction operates and how it can be predicted. He has also defined a number of critical Culinary Success Factors that determine the success of a new dish or product.

Would you like to meet Dr. Peter Klosse in person and participate in his course? After the success of the previous course, WineWise and the Academy for Gastronomy have come together to offer a short, condensed programme during which his new approach to taste will be explained. The programme includes a stay of two nights, a dinner, tastings and a working lunch. Over one weekend, you will be given intensive tutoring into his discoveries and then have the chance to put his approach into practice yourself. The course takes place at his Gastronomic Hotel, De Echoput, near Apeldoorn. The programme is as follows:

Friday, 30 March 2012
Check-in at the Gastronomic Hotel, De Echoput (Apeldoorn – Netherlands)
10 p.m. informal get-together in the Bistro and Flavours Wine bar

Saturday, 31 March 2012
9 a.m. Introduction to taste
2 p.m. Tasting and taste styles
7.30 p.m. Educational dinner: combining wines and dishes
11 p.m. End

Sunday 1 April 2012
9 a.m. Using taste styles, an approach to matching and culinary success factors.
11.30 a.m. Echoput Cookery and Wine School: Workshop “Cooking to wine”.
2.30 p.m. Open questions
4 p.m. End.

The cost of the programme is € 655 pp, on the basis of a single room.
Prices include rooms, breakfast, the lunch, the dinner and matching wines.
If 2 people register together (sharing the same room), there is a € 100 reduction per person.
Limited places available.