Del aperitivo al postre: armonización de vinos, comida y situaciones from edX

El curso cuenta con una introducción que te permitirá entender conceptos como armonización y su diferencia con el maridaje, y reconocerás los sentidos que entran en la práctica de la cata y del juego de la armonización, así como las pautas generales.

A partir del segundo módulo, verás elementos característicos de algunos vinos y vinificaciones especiales para, posteriormente, comprender su momento de consumo.

En el tercer módulo, abordarás los cuadrantes de ubicación de los alimentos para entender sus características fisicoquímicas y, a partir de esta estructura, comprender qué vino va con cada tipo de preparación.

Finalmente, en el cuarto módulo, harás el mismo ejercicio con los alimentos dulces y terminarás el curso con aquellos “no” en el arte de armonizar.

What you'll learn

Diferenciar los conceptos de armonización y maridaje.
Determinar la implicación de los sentidos en el momento de catar los alimentos y la influencia de las texturas y temperaturas en la intención de armonización.
Comprender, desde el sentido técnico, las características y clasificación de diversos vinos de vinificación especial, con el fin de poder saber en qué momento se debe hacer su servicio en armonía con los alimentos.
Identificar los distintos cuadrantes de división de los alimentos de sal, en cuanto a sus ingredientes y técnicas de cocción.
Determinar la clasificación de alimentos tales como los quesos, las pastas y las proteínas, para comprender qué vinos corresponden a cada cuadrante.
Comprender los cuadrantes de los alimentos dulces para realizar su mejor armonización con vinos.
Identificará los “sí” y los “no” en armonización con el chocolate y los “no” entre vinos y comida.

What's inside

Learning objectives

Diferenciar los conceptos de armonización y maridaje.
Determinar la implicación de los sentidos en el momento de catar los alimentos y la influencia de las texturas y temperaturas en la intención de armonización.
Comprender, desde el sentido técnico, las características y clasificación de diversos vinos de vinificación especial, con el fin de poder saber en qué momento se debe hacer su servicio en armonía con los alimentos.
Identificar los distintos cuadrantes de división de los alimentos de sal, en cuanto a sus ingredientes y técnicas de cocción.

Determinar la clasificación de alimentos tales como los quesos, las pastas y las proteínas, para comprender qué vinos corresponden a cada cuadrante.
Comprender los cuadrantes de los alimentos dulces para realizar su mejor armonización con vinos.
Identificará los “sí” y los “no” en armonización con el chocolate y los “no” entre vinos y comida.

Diferenciar los conceptos de armonización y maridaje.
Determinar la implicación de los sentidos en el momento de catar los alimentos y la influencia de las texturas y temperaturas en la intención de armonización.
Comprender, desde el sentido técnico, las características y clasificación de diversos vinos de vinificación especial, con el fin de poder saber en qué momento se debe hacer su servicio en armonía con los alimentos.
Identificar los distintos cuadrantes de división de los alimentos de sal, en cuanto a sus ingredientes y técnicas de cocción.
Determinar la clasificación de alimentos tales como los quesos, las pastas y las proteínas, para comprender qué vinos corresponden a cada cuadrante.
Comprender los cuadrantes de los alimentos dulces para realizar su mejor armonización con vinos.
Identificará los “sí” y los “no” en armonización con el chocolate y los “no” entre vinos y comida.

Syllabus

Módulo 1. Alistando los sentidos

Armonización vs. maridaje

Los sentidos al momento de catar

Texturas y temperaturas

Del aperitivo al postre

El aperitivo

Módulo 2. Comprendiendo algunas vinificaciones especiales

Abanico burbujas

Jerez

Otras vinificaciones

Módulo 3. Los cuadrantes de los alimentos salados

Cuadrantes

Vinos

Otras comidas

Módulo 4. Cuadrantes de los alimentos dulces y los “no” del juego de armonización

Comida dulce

Vino y chocolate

Armonización

Good to know

Know what's good

, what to watch for

, and possible dealbreakers

Aprende sobre la armonización entre alimentos y vinos, su diferencia con el maridaje

Comprende las características de vinos y vinificaciones especiales para elegir el momento adecuado de consumo

Analiza los cuadrantes de ubicación de los alimentos para identificar su afinidad con diferentes tipos de vinos

Descubre los principios de armonización de alimentos dulces y conoce los alimentos que no armonizan con el vino

Esta diseñado para personas aficionadas al vino y la gastronomía que buscan ampliar sus conocimientos sobre el maridaje

Career center

Learners who complete Del aperitivo al postre: armonización de vinos, comida y situaciones will develop knowledge and skills that may be useful to these careers:

Wine Buyer

A Wine Buyer is responsible for selecting and purchasing wine for a restaurant or other establishment. This course is a great fit for Wine Buyers as it covers the basics of how to pair food and wine, which is essential for selecting wines that will complement the food on the menu.

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Sommelier

A Sommelier is responsible for recommending and serving wine to customers in a restaurant or other establishment. This course is a great fit for Sommeliers as it covers the basics of how to pair food and wine, which is essential for providing customers with the best possible dining experience.

See salaries and explore the career path for Sommelier

Wine Importer

A Wine Importer imports wine from other countries and sells it to restaurants and other establishments. This course is a great fit for Wine Importers as it covers the basics of how to pair food and wine, which is essential for understanding the different wines that are available and how they can be paired with different foods.

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Winemaker

A Winemaker is responsible for making wine. This course is a great fit for Winemakers as it covers the basics of how to pair food and wine, which is important for understanding how different wines will taste with different foods.

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Wine Sales Representative

A Wine Sales Representative sells wine to restaurants and other establishments. This course is a great fit for Wine Sales Representatives as it covers the basics of how to pair food and wine, which is essential for understanding the different wines that are available and how they can be paired with different foods.

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Wine Educator

A Wine Educator teaches people about wine and how to appreciate it. This course is a great fit for Wine Educators as it covers the basics of how to pair food and wine, which is an important part of wine education.

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Winery Manager

A Winery Manager is responsible for the day-to-day operations of a winery, including the production of wine, the management of staff, and the marketing and sales of wine. This course is a great fit for Winery Managers as it covers the basics of how to pair food and wine, which is important for understanding how to market and sell wine to different customers.

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Culinary Arts Instructor

A Culinary Arts Instructor teaches students the basics of cooking and food preparation. This course may be useful for Culinary Arts Instructors as it covers the basics of how to pair food and wine, which can help them provide their students with a more comprehensive understanding of the culinary arts.

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Restaurant Manager

A Restaurant Manager is responsible for the day-to-day operations of a restaurant, including the hiring and training of staff, the development and execution of menus, and the management of inventory and costs. This course may be useful for Restaurant Managers as it covers the basics of how to pair food and wine, which can help them create a more memorable and enjoyable dining experience for their customers.

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Food Stylist

A Food Stylist prepares food for photography and other visual presentations. This course may be useful for Food Stylists as it covers the basics of how to pair food and wine, which can help them create more visually appealing food presentations.

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Chef

A Chef is responsible for directing and coordinating the staff in a kitchen and ensuring that all of the dishes are prepared and presented to the highest standards. This course may be useful for Chefs as it covers the basics of how to pair food and wine, which can help them provide a more memorable and enjoyable dining experience for their customers.

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Food Scientist

A Food Scientist develops new food products and processes. This course may be useful for Food Scientists as it covers the basics of how to pair food and wine, which can help them understand the different flavor profiles of different foods and how they can be paired with different wines.

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Food Critic

A Food Critic reviews restaurants and writes articles about their experiences. This course may be useful for Food Critics as it covers the basics of how to pair food and wine, which can help them make more informed judgments about the overall dining experience at a restaurant.

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Food and Beverage Manager

A Food and Beverage Manager is responsible for overseeing all aspects of a restaurant's food and beverage operations, including the development and execution of menus, the training and supervision of staff, and the management of inventory and costs. This course may be useful for Food and Beverage Managers as it covers the basics of how to pair food and wine, which can help them make more informed decisions about the wines they offer and how to pair them with the food on their menus.

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Food and Wine Writer

A Food and Wine Writer writes about food and wine for magazines, newspapers, and other publications. This course may be useful for Food and Wine Writers as it covers the basics of how to pair food and wine, which can help them write more informed and engaging articles about food and wine.

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