COURSES

My courses are all designed around a framework that  is easy to follow. Each is a workshop, a pleasurable one. I believe that facts are assimilated easily if you have fun.

Each course has all or some of these components

  1. Basic theory on how to go about selecting a wine to accompany a dish or the other way around.
  2. A five-taste-sensation tasting to practically illustrate how sweetness, acidity, saltiness, bitterness and umami will each change the taste of wine.
  3. A tasting of seven wines of various styles to acquaint you with the styles that we will be using.
  4. A tasting of nine small portions of food in combination with each of the seven wines to allow you to establish which wine and food combinations work and which do not. More importantly, you will personally discover why they work or why not.

You could know all the theory in the world, but if you do not personally experience a guided tasting of food and wine combinations, theory will remain untested theory. You will benefit from tutored experience.

Comprehensive three-hour course

Although this course is called a workshop it is, in fact, a full sit-down lunch or dinner. This makes it very attractive as a special event as it equals a meal in an up-market restaurant.

Private guests select this course for special occasions, for example, a celebratory lunch or dinner with a difference.

Corporate companies use it as a special form of entertainment for major clients, as all members of top management wine and dine a lot.

Tourists, local or foreign: I often receive small groups at my home or larger groups at other appropriate venues, for instance, a restaurant on a wine estate.

This course covers all four components of the course in detail and allows for proper interaction between the guests and myself. I lead the group through an interactive  process of discovery and enjoyment.  In fact, you will learn an enormous number of facts without realising it.

At the end of the course you will be, to a larger or lesser degree, able to select wines to complement dishes with confidence.  And you will know why the combinations work. When you order a mixed salad with vinaigrette as a dressing, you will know why you should leave your favourite wooded Chardonnay alone.

Shortened one-and-a half hour course

This course takes less time, as I work with only four or five wines and only five  portions of food. While the portions are of the same quality, the volume is less.

By arrangement a main course salad (in summer) or soup (in winter) can be ordered as an extra after the course.

One-hour course

This course consists of  a brief introduction to the three points that need to be considered when selecting a wine to successfully combine with food.  This is followed by a five-taste-sensations tasting using a number of  elements to represent sweetness, acidity, saltiness, bitterness and umami.

The participants will understand the theory and will be able to experiment afterwards on their own.

This course is emminently suitable for wine festivals

Cheese-and-wine pairing course (two-and-a-half hours)

It is a myth that cheese and wine are natural partners. In fact, they are very difficult to match. One simply has to experience which wine goes with which cheese and which combinations to avoid. For instance, take to the hills if someone offers you a glass of Cabernet Sauvignon with a slice of Roquefort cheese.

I lead my guests through a tutored tasting with 14 cheeses and 12 wines.

Sparkling wine and food course (two-and-a-half hours)

Sparkling wine, even at its richest, is delicate. You have to pussy-foot around it when pairing it with food.

In this course, I present five sparkling wines from a South African Cap Classique to a French champagne and their food partners.

Bookings

For bookings or to make contact with me, please go to Contact.

Click for clients or for comments by clients.

WHAT REVIEWERS SAY

Pairing wine, wit and, well, food

Melvyn Minnaar on 16 November 2009

"In the arcane challenge of pairing wine and food, Katinka van Niekerk has no equal. Now she’s put it all down in writing."

Full review as a blog post on Grape.

Sunbathing in the Nude

Neil Pendock on 14 November 2009

"For lovers of food and quizzes, F&WPG is a most appropriate Christmas stocking filler and goes well with all wines."

Full review as a blog post on Pendock uncorked.

Take the whine out of giving. From books to bottles, you can't go wrong with wine

Myrna Robbins' review is on this website under What Reviewers Say continued.

Books on my bedside table during 2009

Micheal Olivier's review is also available under What Reviewers Say continued.

WHAT CLIENTS SAY

Click on Comments by Clients for comments by course participants.

OBTAINING THE GUIDE

The Food and Wine Pairing Guide can be purchased from your local bookshop such as Exclusive Books, Wordsworth, PNA, CNA and other bookshops and also in Woolworths; or

directly from me at course venues at a discounted price.

For orders of 7 guides or more, including free delivery, contact Jana Lazarus at foodwineguide@gmail.com

ORDER ONLINE

For links please see The Guide.