Transfers ToCSUDescriptionThis course introduces the basic principles and techniques of food and wine pairing through lecture and guided tastings. Students will explore how elements such as acidity, sweetness, tannins, and alcohol in wine interact with different food components like fat, salt, and spice. Emphasis is placed on understanding wine structure and flavor profiles to create harmonious and balanced pairings. Designed for wine enthusiasts, hospitality professionals, and those interested in enhancing their dining experiences, this course offers a practical foundation in the art of pairing food and wine. Must be at least 21 years old. Material fees apply. Portions of instruction may be offered online; may also be offered fully online.Usually HeldMon 6:00pm–6:50pm, Tue 5:30pm–8:00pm 