As we go around the six Welsch cantons of the Romandie, we will be tasting wines from autochtonous grape varieties (Plan Robert, Cabernet Jura), as well as original interpretations of more common grape varieties.
We will be pairing the wines with delicious meat products chosen among the dozens of Swiss sausages. We will taste typical sausages from Romandie with their specific recipes (fennel or cumin seeds) or particular methods of production (drying or smoking). Sausages all have a story to tell, between past memories, histories of poverty or richness, and current anectodes.
This course is part of the Welschanschauung Series and will take place in English. In total, you will get to discover twelve products.
(Photograph copyright by daveblog.ch)