Culinary Trail Training Course 3: Pair Like a Sommelier – Ethnic and Local Pairing Principles

Together with our international project partners, HRC Culinary Academy Bulgaria is proud to co-organise the third pilot training within the project “Culinary Trail of the Ethnic and Local Cuisine in the Danube Region”, supported by the Interreg Danube Programme.

This training is part of a series designed to explore the rich culinary and wine heritage of the Danube region and to translate it into practical knowledge for professionals, students, and enthusiasts.

The course has been developed and will be delivered by our wine expert Dimitar Nikolov, focusing on how wine and food interact, how local traditions shape pairing choices, and how to build confident, logical pairing decisions.

Training Details

Title: Pair Like a Sommelier – Ethnic and Local Pairing Principles
Date: Wednesday, February 11, 2026
Format: Online via Zoom

Time:
10:00 – 15:00 (Central European Time, CET)
11:00 – 16:00 (Eastern European Time, EET)

About the Training

This one-day course explores the wines of the Danube corridor through the lens of structure, taste, place, and food traditions. Instead of focusing on labels, reputation, or rigid rules, participants will learn how wines behave on the palate and how regional cuisine influences pairing logic.

The training combines guided tasting, theory, discussion, and practical food pairing examples, turning complex concepts into a clear and usable approach at the table. The goal is to help participants build confidence, clarity of thought, and strong communication skills when explaining pairing choices.

Key Learning Points

• Understanding Danube wines through structure and palate behaviour
• Exploring how local and regional food traditions influence wine styles
• Applying flavour zones, grape behaviour, and regional context to real pairing situations
• Developing clear and practical language to explain pairing decisions
• Learning how to guide tastings and food-pairing moments for different audiences

Integrating tasting, theory, and food into a professional table-ready approach

10:00 – 10:45 – How Danube Wines Behave on the Palate
10:45 – 11:00 – Break
11:00 – 12:00 – From Tasting to Pairing
12:00 – 13:00 – Lunch
13:00 – 13:45 – Food Traditions Along the Danube
13:45 – 14:00 – Break
14:00 – 15:00 – Guided Tasting and Food Pairing
15:00 – Q&A

👉Join us online by registering here: https://eu01web.zoom.us/meeting/register/HASIRAeDTbawv4s0JXX3MA