Why do some food and wine combinations dance gracefully on your palate and others stand around and disagree? Learn the basic characteristics of three major white wine varieties: Chardonnay, Riesling and Sauvignon Blanc. Taste these wines along with examples of sweet, salty, bitter and sour foods, plus herbs and spices, examining the role of umami in wine and food pairings as well. Participants help to prepare: Fresh Spinach and Herb Salad with Goat Cheese and Spicy Tomato and Corn Salsa; Crisp Roasted Eggplant with Buttermilk Sauce and Cranberries; Fried Plantains with Sweet Potato and Kale Thai Green Curry; Fruit and Chocolate. Then participants discover and discuss (in approachable language) what works for them as they taste the food they helped to make along with two different wines of each varietal.