Wine pairing is the process of pairing up food dishes with the most appropriate wines to magnify the dining experience of the diners. The wine pairing concept has evolved throughout history and has now turned into a concept that has to be studied extensively to get into the hospitality, hotel or related industry. Although preferences and tastes differ from people to people, some food and wine pairings are better than the others and are best to keep as it. The main factors that has to be considered while wine pairing are the flovour intensity, weight, acidity, oiliness and salt and you should determine these beforehand to complement, contrast or balance between the meal and wine accordingly. This category will delve into more of wine pairing and tasting through very insightful courses that will not just relay the theories, but will also strive to give you a more hands-on learning experience.