Sensoria Food & Wine 2018: In Pictures

Over 300 people gathered at CPCC’s Philip L. Van Every Culinary Arts Building in a celebration of North Carolina food and wine (and some select “outside” NC vintages) – as well as learn more about wine, wine products, and wine appreciation.

Eleven of Charlotte’s top chefs paired their dishes with a wine crafted in the Tar Heel State, plus a sampling of a similar varietal from outside the state.

To add even more excitement, attendees voted for their favorite dish. It was close vote, but in the end, Chef Greg Collier of The Yolk in Rock Hill took home a set of prized Shun pairing knives for his dish: Cornbread Toast, smoked trout and apple salad, meyer lemon hollandaise, charred strawberry espelette spice.

Six breakout sessions, taught participants everything from wine and food profiling; paring wine and chocolate; taking wine to vinegar, an exploration of fortified wines, a completely blind tasting, and a look at popular wine apps.

Those who signed for the VIP package were treated to a special session conducted by David Christensen of Riedel Wine Glass Company. Riedel has been crafting glassware since 1756. Session attendees learned how much the shape of a glass contributes to the overall flavor and enjoyment of wine. It’s easy to say several wine glass myths were shattered.

Plus, several North Carolina food artisans gave attendees tastes of their crafted products.

In all it was four hours of deliciousness, learning, camaraderie, and fun!

Photo Gallery