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Pairing of Portuguese Wines with Dishes of Czech Cuisine

GORETI, Botelho, Zbyněk VINŠ and Jiří ZELENÝ

Basic information

Original name

Pairing of Portuguese Wines with Dishes of Czech Cuisine

Authors

GORETI, Botelho, Zbyněk VINŠ and Jiří ZELENÝ

Edition

2018

Other information

Language

English

Type of outcome

Uspořádání workshopu

Field of Study

21101 Food and beverages

Country of publisher

Czech Republic

Confidentiality degree

není předmětem státního či obchodního tajemství

Organization unit

University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.

Keywords in English

filled turkey, Jeropiga, mince pie, Ruby port, Tawny port, vegetable consommé

Tags

International impact
Změněno: 30/10/2021 21:32, Ing. Jiří Zelený, Ph.D.

Abstract

V originále

The aim of a workshop led by a foreign guest was to find suitable combinations of Portuguese and Brazilian fortified wines together with Czech cuisine. A total of 3 groups of participants voted for appropriate combinations and commented their choices in a focus group. The workshop was led by three specialists focusing on oenology, wine regions and Czech cuisine.
Displayed: 27/11/2024 19:57