The Forbidden Pairing: Red Wine with Seafood

The Forbidden Pairing: Red Wine with Seafood
Break one of wine’s most persistent “rules” in this guided tasting devoted to red wine and seafood. Guests will explore how the right red can complement fish, shellfish, and other coastal dishes, from delicate Pinot Noir to more structured Etna Rosso. Along the way, the class examines how tannin, acidity, weight, and preparation influence a pairing—and why conventional wisdom does not always tell the whole story. Rebellious, practical, and full of surprises, this experience may change the way you think about food and wine.