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Back to School to Solve the Food and Wine Pairing Puzzle at Drexel’s Center for Hospitality
Story, photos by Dana J. Prophet Most people choose a wine that’s their favorite, suggested by a server or sommelier, or whatever is on sale. What most amateur oenophiles don’t know is that the meal’s components (sauce, protein, sweetness, and/or acidity) will affect the taste of the wine. Hannah Bellemare (formerly Dalälva) teaches lovers of wine the intrinsic properties of how one wine should be enjoyed with what type of food. Hannah is a Gastro-Sommelier who currently runs Dalälva Wine Tastings & Consulting in Philadelphia. More than a flow chart of what works and what doesn’t, students learn that where a wine comes from makes a difference as much as how it vinified. Although you…