Food and Wine Pairing Principles Workshop

We are excited to be co-hosting this great wine and food experience with the owners of Cookhouse at 9 and Jordan Cortes, a leading sommelier in Bangkok. Event takes place on Tuesday, May 22nd between 2-5pm.

Wine & Food Pairing Principle Workshop FB Event Banner

The cozy atmosphere of the Cookhouse, normally a supper club, will lend itself for this cozy yet very well thought out excursion into the wine world. Am and Vee trained at Sühring and Mezzaluna, and the signature carries over in to their own cooking style.

Jordan is originally from Asturias, Northern Spain. He began his career at a very young age working in a wine bar in his home town where his interest in wine emerged. Later he honed his skills at various Michelin-starred restaurants and hotels in Spain, before moving to London where he joined L’Atelier de Joël Robuchon in West Street. Now he calls Bangkok his home and when not working, is seen eating out at the many venues belonging to his friends, or studying for the DipWSET in Hong Kong.

During the 3 hours Jordan will give participants an overview of food and wine pairing principles, drawing examples from the famous “Taste Buds and Molecules” book about “The Art and Science of Food, Wine, and Flavor” by Francois Chartier. He will explain how certain flavors, textures, and seasonings will react to a wine’s acid, tannin, fruit and alcohol. With the 15 different bite size dishes, ranging from vegetables, mushrooms, foie gras, oysters, cheese, poultry, meat, and sweets, we will try a Cremant, Grand Cru Champagne, Chablis, Rhone Syrah, as well as skin-contact Austrian white, and Jura Savagnin. In the latter stages, a Coonawarra Cabernet Sauvignon, sake and Amontillado sherry will make an appearance.

Please join us or contact for more information.


Thb 5,500 per person.

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