The second of all-day workshops taking place in the context of a research project at the Institute of Hospitality Management in Prague allowed participants to prepare and taste traditional Czech Christmas dishes. A part of it was the pairing of these dishes with wines from the Czech and Moravian wine sub-regions. Preparation of dishes was carried out under professional supervision, attendees were guided to think about the used raw materials and the manner of eating foods associated with Christmas time. Sensory evaluation was preceded by qualitative research. A total of three courses consisted of fish soup, carp with salad and sweet bread. The important thing was completion of evaluation sheets and final debate.