There’s an old adage that talks about the need to never stop learning. In the wine and spirits industries, the adage holds true. On-premise, wine and food pairings continue to be a topic of conversation for many, myself included.
At a recent dinner, a knowledgeable waiter explained which wine would pair best with salmon. He noted that rich, oily fishes like salmon best pair with a full-bodied white wine like an oak-aged Chardonnay, but a red Pinot Noir also would pair well.
Whether it’s in a restaurant or to guide students on their future career, wine and spirits companies continue to educate people interested in learning more about the multi-faceted beverage industry. For example, Moonshine University heralded the graduation of its 500th graduate, Fernando Vazquez, who traveled from Argentina to attend a five-day distiller course in Louisville, Ky.
Founded in 2013 by David Dafoe, the bourbon epicenter educates entrepreneurs on how to launch a successful distilling business from concept to distilling to bottling, the company says. Moonshine University also houses the Stave & Thief Society, a bourbon certification program established to promote Kentucky’s distinguished bourbon culture, it adds.
Given the number of emails I receive on this topic, professional development also abounds in the food and beverage industries. Foodservice Immersion is hosting a three-day “boot camp” program titled “Educating the Foodservice Supply Chain” on Sept. 26-28 and Oct. 16-18 in Boston and Chicago, respectively.
Regardless of whether one is learning about food and beverage pairings at a restaurant or would like enter the distilling or brewing industries, plenty of experts are available to offer guidance on these diverse topics.
