Alice Waters Teaches The Art of Home Cooking

Apollonia Poilâne Teaches Bread Baking

GOAT

Gordon Ramsay Teaches Cooking I

Gordon Ramsay Teaches Cooking II: Restaurant Recipes at Home

James Suckling Teaches Wine Appreciation

Lynnette Marrero & Ryan Chetiyawardana Teach Mixology

Ron Finley Teaches Gardening

Roy Choi Teaches Intuitive Cooking

Wolfgang Puck Teaches Cooking

Yotam Ottolenghi Teaches Modern Middle Eastern Cooking

Dry Bread: Sourdough Wheat & Rye Granola

Leaves, Herbs, and Aromatics

Grow Your Own Food: Herbs

Mastering Ingredients: Vegetables & Herbs

Grilled Cheese

Knife Skills

Rack of Lamb with Thumbelina Carrots

Mother Sauce: Kalbi Marinade

Mezze Spread: Hummus With Confit Garlic and Tahini

Brunch Spread: Labneh With Berries

Homemade Condiments: Flavor Bombs

Homemade Condiments: Smoky Marinated Feta

Homemade Condiments: Confit Garlic Oil

Homemade Condiments: Sumac-Pickled Onions

Create Complex Flavors With Herbs

Meet Your Instructors: Lynnette Marrero & Ryan Chetiyawardana

Lynnette’s Perspective on Craft Cocktail Culture

Mr Lyan’s Philosophy on World Class Cocktails

Get Behind the Bar

Exploring the Palate

Shared Sours: Clara Bow, Margarita, Siesta, and Cosmopolitan

Silky Egg White Sours: Panacea, Pisco Sour, and Morning Glory Fizz

Shared Classics: The Martini

Dinner Party Refreshments: Sherry Spritz and Queen’s Park Swizzle

Party Starters: Tiki and DIY Highballs

Celebratory Libations: Pre-Batched Cocktails and Punches

Raucous Drinks: The Lyan Mary

Pairing Cocktails With Food

Creativity and Craft

Make Delicious Low-Alcohol Drinks

Solo Starters: Mojito and Whiskey Smash

Intimate Classics: The Old Fashioned

Dinner Party Classics: The Negroni

Cocktails

Coffee

Mix Classic Cocktails

Introduction

Tasting Techniques: Conducting a Blind Tasting

Discerning Flavors and Aromas: Student Tasting Experience

Meet the Maker: An Introduction

Appreciation on Location, Part 1: A Vertical Tasting

Appreciation on Location, Part 2: Barrel Tasting

Primary Factors of Influence: In the Vineyard

Storing and Curating: A Home Cellar

Education and Etiquette: Reading a Wine List

Breaking the Rules of Pairings: A Tuscan Luncheon

Closing

Savor the Art of Wine Appreciation

Food & Drink

Teaches Intentional Eating

Michael Pollan

Michael Pollan Teaches Intentional Eating

Teaches Cooking Techniques II: Meats, Stocks, and Sauces

Thomas Keller

Thomas Keller Teaches Cooking Techniques II: Meats, Stocks, and Sauces

Teaches Bread Baking

Apollonia Poilâne

Teaches Texas-Style BBQ

Aaron Franklin

Aaron Franklin Teaches Texas-Style BBQ

Teaches The Art of Home Cooking

Alice Waters

Teaches the Art of Home Cooking

Teach Mixology

Lynnette Marrero & Ryan Chetiyawardana

Teaches Southern Cooking

Mashama Bailey

Mashama Bailey Teaches Southern Cooking

Teaches Wine Appreciation

James Suckling

With Emily Wines

A Sommelier's Snob-Free Guide to Wine

Teaches French Pastry Fundamentals

Dominique Ansel

Dominique Ansel Teaches French Pastry Fundamentals

Teaches Cooking

Wolfgang Puck

José Andrés with Special Guest Chefs

Food, Stories, and Connections

Teaches Mexican Cooking

Gabriela Cámara

Gabriela Cámara Teaches Mexican Cooking

Teaches Gardening

Ron Finley

Teaches Cooking I

Gordon Ramsay

Teaches Modern Japanese Cooking

Niki Nakayama

Niki Nakayama Teaches Modern Japanese Cooking

Teaches Tracing Your Roots Through Food

Michael W. Twitty

Michael W. Twitty Teaches Tracing Your Roots Through Food

Teaches Cooking Techniques

Teaches Cooking Techniques I: Vegetables, Pasta, and Eggs

Thomas Keller Teaches Cooking Techniques

Teaches Cooking Techniques III: Seafood, Sous Vide, and Desserts

Thomas Keller Teaches Cooking Techniques III: Seafood, Sous Vide, and Desserts

The Greatest of All Time

Teaches Cooking II: Restaurant Recipes at Home

Teaches Intuitive Cooking

Roy Choi

Teaches Modern Middle Eastern Cooking

Yotam Ottolenghi

With Leading Experts

Brain Health

Brain Health with Leading Experts

Teaches Indian Cooking

Madhur Jaffrey

Madhur Jaffrey Teaches Indian Cooking

Gut Health

Gut Health with Leading Experts

Teaches Modern Italian Cooking

Massimo Bottura

Massimo Bottura Teaches Modern Italian Cooking

Teaches Modern Vegetarian Cooking

Dominique Crenn

Dominique Crenn Teaches Modern Vegetarian Cooking

Sohla El-Waylly with Special Guest Chefs

Breakfast All Day

Emily Wines

James Suckling is a legendary critic in the wine industry. He has tasted more than 200,000 wines in his forty-year career. As a journalist, he served as the former senior editor and European Bureau Chief of *Wine Spectator*, where he worked for three decades. In 2010, James launched his own wine website featuring comprehensive tasting reports, with wine ratings and tasting notes, of wines from around the world.
Wine pairing involves matching the perfect wine to food. Pairing wine with food can enhance the dining experience and [cleanse the palate](https://www.masterclass.com/articles/guide-to-classic-palate-cleansers) between courses. It’s also a great way to learn more about the flavor profiles of different wines and provides the opportunity to discover new wines with your dining companions. 
There are two main methods for pairing wine with food:

1. __Contrasting pairing__: This involves [juxtaposing](https://www.masterclass.com/articles/writing-101-what-is-juxtaposition-learn-about-juxtaposition-in-writing-with-examples) a dish against a wine with a very different flavor profile. For example, a sweet wine (like rosé, [Riesling](https://www.masterclass.com/articles/learn-about-riesling-grapes-wine-history-and-region), or [Moscato](https://www.masterclass.com/articles/guide-to-moscato-wine)) provides a welcome contrast to most spicy foods, like spicy ramen or [Korean fried chicken](https://www.masterclass.com/articles/korean-fried-chicken-recipe). 
2. __Congruent pairing__: Congruent pairing involves choosing a wine with a similar flavor profile to the food with which you will enjoy it. For example, a full-bodied [Cabernet Sauvignon](https://www.masterclass.com/articles/learn-about-cabernet-sauvignon) is the perfect complement to red meat, like <a href='https://masterclass.com/articles/perfect-pan-seared-beef-sirloin-steak-recipe' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://masterclass.com/articles/perfect-pan-seared-beef-sirloin-steak-recipe","linkCopy":"sirloin steak","category":"automated-link"}' automatic='true'>sirloin steak</a> or [filet mignon](https://www.masterclass.com/articles/how-to-cook-perfect-filet-mignon-easy-filet-mignon-recipe). 
The world of food and wine pairing can sometimes border on snobbery. James recommends a different approach. “Just think [outside] the box,” James says. “Don’t get uptight about food and wine pairing. Relax. Enjoy.” 

“Sure, I like the classics,” James says, “smoked salmon with [Chardonnay](https://www.masterclass.com/articles/learn-about-chardonnay-grape-oaked-vs-unoaked-how-to-serve-and-pairings), chicken with [Pinot Noir](https://www.masterclass.com/articles/wine-101-what-is-pinot-noir-how-to-serve-pinot-noir-and-how-to-pair-pinot-noir), meat with bold Cabernet.“ But for James, wine pairing is less about adhering to stringent guidelines and more about having a unique culinary experience. “I don’t think there are any hard, fast rules about food and wine pairing,” he says. 

When entertaining friends and family, James recommends serving several types of wine, placing them on the table, and letting your guests discover the perfect pairing for themselves. “That’s a much more dynamic way of food and wine pairing,” he says. “And I also think it’s a lot more fun, and less stressful.”
Consider these classic wine and food pairings:

1. __Chardonnay and salmon__: Medium-bodied Chardonnay is the perfect wine for serving alongside a wide variety of fish and seafood, but pairs exceptionally well with salmon.
2. __Full-bodied red wine with red meat__: Full-bodied Shiraz, Syrah, Merlot, Pinot Noir, Bordeaux, and Cabernet Sauvignon are all excellent choices for drinking with steak and grilled lamb dishes. The high tannin content helps cut the richness of savory red meat and cleanses the palette between bites. 
3. __Pinot Grigio with seafood__: The light, delicate flavor of Pinot Grigio blends nicely with shrimp, lobster, scallops, and more. 
4. __Pinot Noir with veggie-centric meals__: The bold fruitiness of Pinot Noir provides a pleasant contrast to savory vegetable dishes, like mushroom ragú and grilled zucchini. 
5. __Rosé with cheesy dishes__: Rosé has high acidity and tons of fruit flavor, which goes excellent with cheesy pasta, pizza, and flatbreads. 
6. __Sauvignon Blanc with goat cheese__: If you’re putting together a cheese plate, try Sauvignon Blanc. This acidic wine contrasts nicely with the piquant flavors of goat cheese, brie, and other fromage. 
7. __Champagne with oysters__: Sparkling wines, like Champagne, Prosecco, and Spanish Cava, are great for cutting through the saltiness of oysters and caviar—and are appropriately posh drinks for such decadent fare. Any crisp white wine will also do the trick, like Cava, Chablis, or off-dry Riesling. 
8. __Zinfandel with buttery pasta__: The richness of Zinfandel complements similarly rich dishes, like buttery pasta, pattés, and terrines. 
9. __Sangiovese with tomato sauce dishes__: Also known as Chianti or Chianti Classico, Sangiovese is quintessential Italian wine perfect for pairing with red sauce pasta dishes, pizza, and bolognese. 
10. __Malbec with BBQ chicken__: At your next backyard barbecue, crack open a bottle of bold Malbec. It has strong, peppery notes that cut through the rich sweetness of barbecue sauce. 
Here are some tips for finding the best wine for any meal: 

1. __Get a pairing chart or guide__. You can find pairing guides and charts that show which varietals pair best with certain foods. They typically contain other helpful information regarding color, aroma, and mouthfeel. 
2. __Take notes from the winemaker__. Most winemakers have already worked hard to discover what pairs best with their wine. Some producers will print pairing suggestions on the wine label, while others might provide guidance on their website. 
3. __Keep a light-bodied red blend on hand__. If there’s one bottle of wine to keep in your wine collection at all times, it’s a light-bodied red blend. A red blend is an excellent wine with everything from chicken to fish to beef to vegetable dishes. It’s a real workhorse that rarely disappoints.
Want to learn more about the culinary arts? The [MasterClass Annual Membership](https://www.masterclass.com/) provides exclusive video lessons from the world’s best chefs and wine critics, including James Suckling, Lynnette Marrero, Ryan Chetiyawardana, Gabriela Cámara, Gordon Ramsay, Massimo Bottura, and more. 
Wine pairing should enhance your dining experience, so have fun with it and don’t get too bogged down by whether or not you’re doing it right. Read on to learn more about pairing wine with food from wine expert James Suckling.

Wine pairing should enhance your dining experience, so have fun with it and don’t get too bogged down by whether or not you’re doing it right. Read on to learn more about pairing wine with food from wine expert James Suckling. 

Wine Pairing Tips With James Suckling

James Suckling is a legendary critic in the wine industry. He has tasted more than 200,000 wines in his forty-year career. As a journalist, he served as the former senior editor and European Bureau Chief of Wine Spectator, where he worked for three decades. In 2010, James launched his own wine website featuring comprehensive tasting reports, with wine ratings and tasting notes, of wines from around the world.

About James Suckling 

Wine pairing involves matching the perfect wine to food. Pairing wine with food can enhance the dining experience and <a href='https://www.masterclass.com/articles/guide-to-classic-palate-cleansers' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/guide-to-classic-palate-cleansers","linkCopy":"cleanse the palate","category":null}'>cleanse the palate</a> between courses. It’s also a great way to learn more about the flavor profiles of different wines and provides the opportunity to discover new wines with your dining companions.

What Is Wine Pairing?

There are two main methods for pairing wine with food:<ol class="mc-m-4"><li class="mc-my-4"> 1. Contrasting pairing: This involves <a href='https://www.masterclass.com/articles/writing-101-what-is-juxtaposition-learn-about-juxtaposition-in-writing-with-examples' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/writing-101-what-is-juxtaposition-learn-about-juxtaposition-in-writing-with-examples","linkCopy":"juxtaposing","category":null}'>juxtaposing</a> a dish against a wine with a very different flavor profile. For example, a sweet wine (like rosé, <a href='https://www.masterclass.com/articles/learn-about-riesling-grapes-wine-history-and-region' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/learn-about-riesling-grapes-wine-history-and-region","linkCopy":"Riesling","category":null}'>Riesling</a>, or <a href='https://www.masterclass.com/articles/guide-to-moscato-wine' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/guide-to-moscato-wine","linkCopy":"Moscato","category":null}'>Moscato</a>) provides a welcome contrast to most spicy foods, like spicy ramen or <a href='https://www.masterclass.com/articles/korean-fried-chicken-recipe' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/korean-fried-chicken-recipe","linkCopy":"Korean fried chicken","category":null}'>Korean fried chicken</a>. </li><li class="mc-my-4"> 2. Congruent pairing: Congruent pairing involves choosing a wine with a similar flavor profile to the food with which you will enjoy it. For example, a full-bodied <a href='https://www.masterclass.com/articles/learn-about-cabernet-sauvignon' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/learn-about-cabernet-sauvignon","linkCopy":"Cabernet Sauvignon","category":null}'>Cabernet Sauvignon</a> is the perfect complement to red meat, like <a href='https://masterclass.com/articles/perfect-pan-seared-beef-sirloin-steak-recipe' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://masterclass.com/articles/perfect-pan-seared-beef-sirloin-steak-recipe","linkCopy":"sirloin steak","category":"automated-link"}' automatic='true'>sirloin steak</a> or <a href='https://www.masterclass.com/articles/how-to-cook-perfect-filet-mignon-easy-filet-mignon-recipe' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/how-to-cook-perfect-filet-mignon-easy-filet-mignon-recipe","linkCopy":"filet mignon","category":null}'>filet mignon</a>. </li></ol>

2 Methods of Wine Pairing 

The world of food and wine pairing can sometimes border on snobbery. James recommends a different approach. “Just think [outside] the box,” James says. “Don’t get uptight about food and wine pairing. Relax. Enjoy.” “Sure, I like the classics,” James says, “smoked salmon with <a href='https://www.masterclass.com/articles/learn-about-chardonnay-grape-oaked-vs-unoaked-how-to-serve-and-pairings' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/learn-about-chardonnay-grape-oaked-vs-unoaked-how-to-serve-and-pairings","linkCopy":"Chardonnay","category":null}'>Chardonnay</a>, chicken with <a href='https://www.masterclass.com/articles/wine-101-what-is-pinot-noir-how-to-serve-pinot-noir-and-how-to-pair-pinot-noir' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/wine-101-what-is-pinot-noir-how-to-serve-pinot-noir-and-how-to-pair-pinot-noir","linkCopy":"Pinot Noir","category":null}'>Pinot Noir</a>, meat with bold Cabernet.“ But for James, wine pairing is less about adhering to stringent guidelines and more about having a unique culinary experience. “I don’t think there are any hard, fast rules about food and wine pairing,” he says. When entertaining friends and family, James recommends serving several types of wine, placing them on the table, and letting your guests discover the perfect pairing for themselves. “That’s a much more dynamic way of food and wine pairing,” he says. “And I also think it’s a lot more fun, and less stressful.”

James Suckling’s Philosophy on Food and Wine Pairing 

Consider these classic wine and food pairings:<ol class="mc-m-4"><li class="mc-my-4"> 1. Chardonnay and salmon: Medium-bodied Chardonnay is the perfect wine for serving alongside a wide variety of fish and seafood, but pairs exceptionally well with salmon. </li><li class="mc-my-4"> 2. Full-bodied red wine with red meat: Full-bodied Shiraz, Syrah, Merlot, Pinot Noir, Bordeaux, and Cabernet Sauvignon are all excellent choices for drinking with steak and grilled lamb dishes. The high tannin content helps cut the richness of savory red meat and cleanses the palette between bites. </li><li class="mc-my-4"> 3. Pinot Grigio with seafood: The light, delicate flavor of Pinot Grigio blends nicely with shrimp, lobster, scallops, and more. </li><li class="mc-my-4"> 4. Pinot Noir with veggie-centric meals: The bold fruitiness of Pinot Noir provides a pleasant contrast to savory vegetable dishes, like mushroom ragú and grilled zucchini. </li><li class="mc-my-4"> 5. Rosé with cheesy dishes: Rosé has high acidity and tons of fruit flavor, which goes excellent with cheesy pasta, pizza, and flatbreads. </li><li class="mc-my-4"> 6. Sauvignon Blanc with goat cheese: If you’re putting together a cheese plate, try Sauvignon Blanc. This acidic wine contrasts nicely with the piquant flavors of goat cheese, brie, and other fromage. </li><li class="mc-my-4"> 7. Champagne with oysters: Sparkling wines, like Champagne, Prosecco, and Spanish Cava, are great for cutting through the saltiness of oysters and caviar—and are appropriately posh drinks for such decadent fare. Any crisp white wine will also do the trick, like Cava, Chablis, or off-dry Riesling. </li><li class="mc-my-4"> 8. Zinfandel with buttery pasta: The richness of Zinfandel complements similarly rich dishes, like buttery pasta, pattés, and terrines. </li><li class="mc-my-4"> 9. Sangiovese with tomato sauce dishes: Also known as Chianti or Chianti Classico, Sangiovese is quintessential Italian wine perfect for pairing with red sauce pasta dishes, pizza, and bolognese. </li><li class="mc-my-4"> 10. Malbec with BBQ chicken: At your next backyard barbecue, crack open a bottle of bold Malbec. It has strong, peppery notes that cut through the rich sweetness of barbecue sauce. </li></ol>

10 Classic Food and Wine Pairings 

Here are some tips for finding the best wine for any meal: <ol class="mc-m-4"><li class="mc-my-4"> 1. Get a pairing chart or guide. You can find pairing guides and charts that show which varietals pair best with certain foods. They typically contain other helpful information regarding color, aroma, and mouthfeel. </li><li class="mc-my-4"> 2. Take notes from the winemaker. Most winemakers have already worked hard to discover what pairs best with their wine. Some producers will print pairing suggestions on the wine label, while others might provide guidance on their website. </li><li class="mc-my-4"> 3. Keep a light-bodied red blend on hand. If there’s one bottle of wine to keep in your wine collection at all times, it’s a light-bodied red blend. A red blend is an excellent wine with everything from chicken to fish to beef to vegetable dishes. It’s a real workhorse that rarely disappoints. </li></ol>

3 Tips for Pairing Wine With Food

Want to learn more about the culinary arts? The <a href='https://www.masterclass.com/' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/","linkCopy":"MasterClass Annual Membership","category":null}'>MasterClass Annual Membership</a> provides exclusive video lessons from the world’s best chefs and wine critics, including James Suckling, Lynnette Marrero, Ryan Chetiyawardana, Gabriela Cámara, Gordon Ramsay, Massimo Bottura, and more.

Learn More

Wine pairing should enhance your dining experience, so have fun with it and don’t get too bogged down by whether or not you’re doing it right. Read on to learn more about pairing wine with food from wine expert James Suckling.

Wine pairing should enhance your dining experience, so have fun with it and don’t get too bogged down by whether or not you’re doing it right. Read on to learn more about pairing wine with food from wine expert James Suckling. 


James Suckling looking at bottles of wine on a large wine rack on a wall. 

wine-pairing-with-james-suckling

https://players.brightcove.net/5344802162001/1cMNiwC9oQ_default/index.html?videoId=6148635105001

Ryan Chetiyawardana: About the Award-Winning Mixologist

 So we're going to take our mint leaves, so we've got about eight fresh mint leaves. We're going to pop them in the bottom of our highball glass, and we're going to use about a shot of this fresh lime juice. So, as you go to pour it, you'll see it's got this real vibrancy to it. We're going to use one measure, so 25 ml, and then we're going to halve that with some sugar syrup. So this is granulated sugar that's just simply been dissolved in water. It's two parts of sugar to one part of water, and the reason behind using that is we don't want that to be any grit in the bottom of a drink. You don't want there to be that final mouthful where you're chewing on some of the grains of sand of it, and the sugar syrup makes that really easy. It's something that's stable. You can keep it in the fridge, and it just allows you to be able to adjust the balance of your drink really quickly. So we're going to use about half a part of that tablespoon of our sugar syrup, and then our rum. So you can experiment a bit with this drink. You know, the white rum really places the image of this, the tropical feel. As you start to open it out, you get some of those grassy, green notes. It's those things that you're starting to hark to with the lime and the mint, but also starts to build some of those kind of tropical fruit aromas. You get notes of the coconut and the banana, and all the things that remind you of a tropical island start to come to the fore. So we're going to use 60 ml, so just over two measures of our rum for this. And this is going to give you a lot of length to the drink, so it's going to mean that, when you start to take that first sip, you get the richness of the rum, but then, as it starts to dilute out, you're going to have these other layers of flavor unfold. So, while we have all the ingredients together, we're simply just going to turn the two together. So what we want to do is just start to make sure that the lime, the rum, and the sugar, are all homogenized. It's not all kind of in a mix. You don't want it to be that you're getting a sip of sugar as the final little mouthful, but we're not going to take it on any more than that. We're simply going to mix the two together, and what that's going to do is it's going to wash out some of that menthol from within the mint leaves and give us that brightness that we want to have. And then we're going build it over crushed ice. So, really simple. You can do this by hammering it out in a tea towel, or you can buy bags of crushed ice, but the advantage of this is it starts to chill very, very quickly. So what we want is something that's starting to really drop the temperature of the drink, and it tempers some of that sweetness, and it starts to build this kind of cooling note to it.

[Ryan Chetiyawardana](https://www.masterclass.com/classes/lynnette-marrero-and-ryan-chetiyawardana-teach-mixology) is an international bartender, mixologist, and bar founder. In 2015, he was named the International Bartender of the Year by the Tales of the Cocktail foundation. Ryan is one of the most innovative bartenders working today and advocates for more sustainability and low waste in the world of cocktails. (The menu at his first bar, White Lyan, had no ice or perishables.)

Ryan’s cocktail bars include London’s White Lyan and Dandelyan; the latter earned topped the World's 50 Best Bars list in 2019. (White Lyan and Dandelyan are no longer in operation, but Dandelyan reopened in 2019 as Lyaness.) Ryan also owns the bars Super Lyan in Amsterdam in the Netherlands and Silver Lyan in Washington, DC.
From fun nicknames to making cocktails with pig’s blood, here are some surprising facts about Ryan:

1. __His nickname is Mr. Lyan__. The moniker comes from when he was a child in Birmingham, UK. The kids would mispronounce the name “Ryan,” making it sound like “lion.” The nickname stuck, and now all of Ryan’s bars are a play on the name “Lyan.” 
2. __He studied arts and sciences__. At Central St. Martins and Edinburgh University, Ryan studied fine arts, biology, and philosophy. His fascination with biology dovetails with his interest in cocktails. “I first got really intrigued by the kind of biology of how we taste,” Ryan says. “How can we explore flavors? Why do we react to them the way that we do? And what can we use to kind of understand some of that biology to really try and find new, unexpected, and more delicious ways of creating flavor?”
3. __He believes cocktails are an experience__. Food and cocktails are of a piece for Ryan, and both are essential tools for bringing people together to experience life. “It's a manner in which we can use this as a tool alongside things like our beautiful homes, our music that we love, and the things that we've been interested in that we've seen traveling around the world,” Ryan says. “How can we use that as a way of helping people gather together and helping them have a much better time?”
4. __He has a method for arranging a cocktail menu__. In his bars, Ryan arranges his cocktail menus in a very particular way, not just by the type of base [liquor](https://www.masterclass.com/articles/how-to-stock-your-home-bar) but also by mood. “We use a map. It dots it out from light to dark,” he says. “So if you want something that's a bit cleaner and brighter or something that feels a little bit more like a warm hug, it can help you choose alongside that scale.”
5. __He’s a fan of unusual ingredients__. Ryan believes in using seasonal ingredients and local ingredients for his cocktails. “I've been a fan of using some kind of unusual ingredients, rare ingredients,” he says, “things that really help push our boundaries of what our tastes can be and what our comfort zones can be.” For example, the menu at Lyanness features cocktails with blood curaçao (a combination of pig’s blood and orange) and green sauce liquor (a combination of green herbs, sour fruit, and [mushrooms](https://www.masterclass.com/articles/14-edible-mushroom-varieties-and-how-to-cook-with-mushrooms)). Ryan is also a fan of using fermentation ingredients, such as yeast.
Ryan and Lynette will teach you how to tap into your inner bartender. You can expect these five highlights and more exclusively on MasterClass:

1. __Enjoy a cocktail for one__. Ryan will teach you how to make a Mojito, the perfect drink for one. From how to properly muddle mint to how to build the drink in a glass—no cocktail shaker necessary. “It's something that's ideal to sip when you need something just to kick back after a long day, and it's really magical for making you feel like you're on a tropical island,” Ryan says.
2. __Focus on what you have__. You do not need a fancy bartending kit to make cocktails at home. Instead, Ryan recommends using what you have on hand to mix and shake your cocktails. “You can make things using jam jars or teapots or even using paintbrushes and chopsticks to stir your drinks,” he says. “This isn't about having to have lots of expensive or fanciful equipment.”
3. __Get the ratios right__. Cocktails are not about following strict recipes. Instead, it’s about proportions, which you can use any measurement vessel you have on hand, such as a shot glass, egg cups, teaspoons, or [tablespoons](https://www.masterclass.com/articles/how-to-measure-a-tablespoon). “It makes sure that everything's in check,” Ryan says. “You don't have too much sweetness, too much acidity, too much of the strength of the alcohol coming through.”
4. __Mix some party drinks__. Ryan will teach you how to make cocktails to impress your friends at a party, including his classy take on the classic Bloody Mary. This drink, dubbed the [Lyan Mary](https://www.masterclass.com/articles/lyan-mary-cocktail-recipe-by-ryan-chetiyawardana), contains an unusual ingredient that will push its flavor to new heights. As Ryan puts it, the Lyan Mary is “not a boozy soup. It's about having something layered, complex, still feels adult.”
5. __Saber a champagne bottle__. When making Ryan’s [Bottled Fizz](https://www.masterclass.com/articles/ryan-chetiyawardanas-bottled-fizz-cocktail-recipe), a variation of a [French 75](https://www.masterclass.com/articles/classic-french-75-cocktail-recipe), you can saber the top of a champagne bottle as the ultimate party trick. Sabering champagne is “a really easy way of adding a bit of theatrics to the mix,” Ryan says. Learn how to prep the bottle, identify the seam, and use a blade to remove the cork.
To learn more about preparing libations and experimenting with ingredients, consider the following classes:

1. __Dominique Crenn on modern vegetarian cooking__: Dominique Crenn is one of the most celebrated chefs in the world, known for her three-Michelin-starred restaurant, Atelier Crenn. Watch [Dominique’s class](https://www.masterclass.com/classes/dominique-crenn-teaches-modern-vegetarian-cooking) and download the corresponding Class Guide to learn about sustainable ingredients, various ways to prepare vegetables, and how to make a Kir Breton, a cocktail featuring hard apple cider and crème de cassis.
2. __James Suckling on wine appreciation__: James Suckling is a wine master, journalist, and critic. Watch [James’s class](https://www.masterclass.com/classes/james-suckling-teaches-wine-appreciation) to learn about viticulture, tasting techniques, and wine etiquette. 
3. __Wolfgang Puck on cooking__: Wolfgang Puck is a James Beard Foundation Award–winning restaurateur and one of the world’s most successful chefs. Take [Wolfgang’s class](https://www.masterclass.com/classes/wolfgang-puck-teaches-cooking) to learn how to develop your palate, cook recipes, and mix classic cocktails, including his take on the [Negroni](https://www.masterclass.com/articles/wolfgang-pucks-negroni-cocktail-recipe) and a [Peach Bellini](https://www.masterclass.com/articles/wolfgang-pucks-peach-bellini-cocktail-recipe).
If you are ready to make impressive cocktails at home, stock up your liquor cabinet. Discover Ryan Chetiyawardana’s approach to mixology, crafting cocktails, sourcing ingredients, and more when you sign up for the [MasterClass Annual Membership](https://www.masterclass.com/homepage).
Ryan Chetiyawardana is a world-renowned bartender, mixologist, and bar owner. Learn how to make impressive cocktails at home with Ryan’s techniques and recipes.

Ryan Chetiyawardana is a world-renowned bartender, mixologist, and bar owner. Learn how to make impressive cocktails at home with Ryan’s techniques and recipes.

<a href='https://www.masterclass.com/classes/lynnette-marrero-and-ryan-chetiyawardana-teach-mixology' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/classes/lynnette-marrero-and-ryan-chetiyawardana-teach-mixology","linkCopy":"Ryan Chetiyawardana","category":null}'>Ryan Chetiyawardana</a> is an international bartender, mixologist, and bar founder. In 2015, he was named the International Bartender of the Year by the Tales of the Cocktail foundation. Ryan is one of the most innovative bartenders working today and advocates for more sustainability and low waste in the world of cocktails. (The menu at his first bar, White Lyan, had no ice or perishables.)Ryan’s cocktail bars include London’s White Lyan and Dandelyan; the latter earned topped the World&#39;s 50 Best Bars list in 2019. (White Lyan and Dandelyan are no longer in operation, but Dandelyan reopened in 2019 as Lyaness.) Ryan also owns the bars Super Lyan in Amsterdam in the Netherlands and Silver Lyan in Washington, DC.

A Brief Introduction to Ryan Chetiyawardana

From fun nicknames to making cocktails with pig’s blood, here are some surprising facts about Ryan:<ol class="mc-m-4"><li class="mc-my-4"> 1. His nickname is Mr. Lyan. The moniker comes from when he was a child in Birmingham, UK. The kids would mispronounce the name “Ryan,” making it sound like “lion.” The nickname stuck, and now all of Ryan’s bars are a play on the name “Lyan.” </li><li class="mc-my-4"> 2. He studied arts and sciences. At Central St. Martins and Edinburgh University, Ryan studied fine arts, biology, and philosophy. His fascination with biology dovetails with his interest in cocktails. “I first got really intrigued by the kind of biology of how we taste,” Ryan says. “How can we explore flavors? Why do we react to them the way that we do? And what can we use to kind of understand some of that biology to really try and find new, unexpected, and more delicious ways of creating flavor?” </li><li class="mc-my-4"> 3. He believes cocktails are an experience. Food and cocktails are of a piece for Ryan, and both are essential tools for bringing people together to experience life. “It&#39;s a manner in which we can use this as a tool alongside things like our beautiful homes, our music that we love, and the things that we&#39;ve been interested in that we&#39;ve seen traveling around the world,” Ryan says. “How can we use that as a way of helping people gather together and helping them have a much better time?” </li><li class="mc-my-4"> 4. He has a method for arranging a cocktail menu. In his bars, Ryan arranges his cocktail menus in a very particular way, not just by the type of base <a href='https://www.masterclass.com/articles/how-to-stock-your-home-bar' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/how-to-stock-your-home-bar","linkCopy":"liquor","category":null}'>liquor</a> but also by mood. “We use a map. It dots it out from light to dark,” he says. “So if you want something that&#39;s a bit cleaner and brighter or something that feels a little bit more like a warm hug, it can help you choose alongside that scale.” </li><li class="mc-my-4"> 5. He’s a fan of unusual ingredients. Ryan believes in using seasonal ingredients and local ingredients for his cocktails. “I&#39;ve been a fan of using some kind of unusual ingredients, rare ingredients,” he says, “things that really help push our boundaries of what our tastes can be and what our comfort zones can be.” For example, the menu at Lyanness features cocktails with blood curaçao (a combination of pig’s blood and orange) and green sauce liquor (a combination of green herbs, sour fruit, and <a href='https://www.masterclass.com/articles/14-edible-mushroom-varieties-and-how-to-cook-with-mushrooms' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/14-edible-mushroom-varieties-and-how-to-cook-with-mushrooms","linkCopy":"mushrooms","category":null}'>mushrooms</a>). Ryan is also a fan of using fermentation ingredients, such as yeast. </li></ol>

5 Fast Facts About Ryan Chetiyawardana

Ryan and Lynette will teach you how to tap into your inner bartender. You can expect these five highlights and more exclusively on MasterClass:<ol class="mc-m-4"><li class="mc-my-4"> 1. Enjoy a cocktail for one. Ryan will teach you how to make a Mojito, the perfect drink for one. From how to properly muddle mint to how to build the drink in a glass—no cocktail shaker necessary. “It&#39;s something that&#39;s ideal to sip when you need something just to kick back after a long day, and it&#39;s really magical for making you feel like you&#39;re on a tropical island,” Ryan says. </li><li class="mc-my-4"> 2. Focus on what you have. You do not need a fancy bartending kit to make cocktails at home. Instead, Ryan recommends using what you have on hand to mix and shake your cocktails. “You can make things using jam jars or teapots or even using paintbrushes and chopsticks to stir your drinks,” he says. “This isn&#39;t about having to have lots of expensive or fanciful equipment.” </li><li class="mc-my-4"> 3. Get the ratios right. Cocktails are not about following strict recipes. Instead, it’s about proportions, which you can use any measurement vessel you have on hand, such as a shot glass, egg cups, teaspoons, or <a href='https://www.masterclass.com/articles/how-to-measure-a-tablespoon' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/how-to-measure-a-tablespoon","linkCopy":"tablespoons","category":null}'>tablespoons</a>. “It makes sure that everything&#39;s in check,” Ryan says. “You don&#39;t have too much sweetness, too much acidity, too much of the strength of the alcohol coming through.” </li><li class="mc-my-4"> 4. Mix some party drinks. Ryan will teach you how to make cocktails to impress your friends at a party, including his classy take on the classic Bloody Mary. This drink, dubbed the <a href='https://www.masterclass.com/articles/lyan-mary-cocktail-recipe-by-ryan-chetiyawardana' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/lyan-mary-cocktail-recipe-by-ryan-chetiyawardana","linkCopy":"Lyan Mary","category":null}'>Lyan Mary</a>, contains an unusual ingredient that will push its flavor to new heights. As Ryan puts it, the Lyan Mary is “not a boozy soup. It&#39;s about having something layered, complex, still feels adult.” </li><li class="mc-my-4"> 5. Saber a champagne bottle. When making Ryan’s <a href='https://www.masterclass.com/articles/ryan-chetiyawardanas-bottled-fizz-cocktail-recipe' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/ryan-chetiyawardanas-bottled-fizz-cocktail-recipe","linkCopy":"Bottled Fizz","category":null}'>Bottled Fizz</a>, a variation of a <a href='https://www.masterclass.com/articles/classic-french-75-cocktail-recipe' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/classic-french-75-cocktail-recipe","linkCopy":"French 75","category":null}'>French 75</a>, you can saber the top of a champagne bottle as the ultimate party trick. Sabering champagne is “a really easy way of adding a bit of theatrics to the mix,” Ryan says. Learn how to prep the bottle, identify the seam, and use a blade to remove the cork. </li></ol>

5 Highlights From Ryan Chetiyawardana and Lynette Marerro’s Class

To learn more about preparing libations and experimenting with ingredients, consider the following classes:<ol class="mc-m-4"><li class="mc-my-4"> 1. Dominique Crenn on modern vegetarian cooking: Dominique Crenn is one of the most celebrated chefs in the world, known for her three-Michelin-starred restaurant, Atelier Crenn. Watch <a href='https://www.masterclass.com/classes/dominique-crenn-teaches-modern-vegetarian-cooking' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/classes/dominique-crenn-teaches-modern-vegetarian-cooking","linkCopy":"Dominique’s class","category":null}'>Dominique’s class</a> and download the corresponding Class Guide to learn about sustainable ingredients, various ways to prepare vegetables, and how to make a Kir Breton, a cocktail featuring hard apple cider and crème de cassis. </li><li class="mc-my-4"> 2. James Suckling on wine appreciation: James Suckling is a wine master, journalist, and critic. Watch <a href='https://www.masterclass.com/classes/james-suckling-teaches-wine-appreciation' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/classes/james-suckling-teaches-wine-appreciation","linkCopy":"James’s class","category":null}'>James’s class</a> to learn about viticulture, tasting techniques, and wine etiquette. </li><li class="mc-my-4"> 3. Wolfgang Puck on cooking: Wolfgang Puck is a James Beard Foundation Award–winning restaurateur and one of the world’s most successful chefs. Take <a href='https://www.masterclass.com/classes/wolfgang-puck-teaches-cooking' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/classes/wolfgang-puck-teaches-cooking","linkCopy":"Wolfgang’s class","category":null}'>Wolfgang’s class</a> to learn how to develop your palate, cook recipes, and mix classic cocktails, including his take on the <a href='https://www.masterclass.com/articles/wolfgang-pucks-negroni-cocktail-recipe' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/wolfgang-pucks-negroni-cocktail-recipe","linkCopy":"Negroni","category":null}'>Negroni</a> and a <a href='https://www.masterclass.com/articles/wolfgang-pucks-peach-bellini-cocktail-recipe' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/wolfgang-pucks-peach-bellini-cocktail-recipe","linkCopy":"Peach Bellini","category":null}'>Peach Bellini</a>. </li></ol>

3 More Culinary Classes

If you are ready to make impressive cocktails at home, stock up your liquor cabinet. Discover Ryan Chetiyawardana’s approach to mixology, crafting cocktails, sourcing ingredients, and more when you sign up for the <a href='https://www.masterclass.com/homepage' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/homepage","linkCopy":"MasterClass Annual Membership","category":null}'>MasterClass Annual Membership</a>.

Ryan Chetiyawardana is a world-renowned bartender, mixologist, and bar owner. Learn how to make impressive cocktails at home with Ryan’s techniques and recipes.

Ryan Chetiyawardana is a world-renowned bartender, mixologist, and bar owner. Learn how to make impressive cocktails at home with Ryan’s techniques and recipes.


A photo of Ryan Chetiyawardana smiling next to alcoholic beverages in a kitchen.

ryan-chetiyawardana

James Suckling is a legendary wine critic in the wine industry. He has tasted more than 200,000 wines in his forty-year career. As a journalist, he served as the former senior editor and European Bureau Chief of *Wine Spectator*, where he worked for almost three decades. In 2010, James launched his own wine website featuring comprehensive tasting reports, with wine ratings and tasting notes, of wines from around the world.
Collecting wine involves buying, storing, and aging wine, often in a personal wine cellar or refrigerator. Of course, wine collectors also enjoy the bottles of wine that they acquire from wine shops, wineries, and auction houses. Although often coupled with purchasing rare or expensive wines, every wine collection is unique; some focus on curating bottles from specific winemakers, wine regions, varietals, or vintages.
Here are some factors to consider before you dive into the world of collecting wine: 

1. __Budget__: Wine collecting can be an expensive hobby. Especially if you’re interested in collecting rare wines, be prepared to shell out several thousand dollars for a single bottle of fine wine if that’s your fancy. However, don’t let price point dissuade you. The best wines are the ones you enjoy drinking, whether expensive or not.
2. __Space__: You need plenty of square footage for a full-on wine cellar at home. However, you can still keep a wine collection in an apartment. Ideally, you could store your wines in a wine fridge, but a dark, cool, dry place will suffice in a pinch. Be mindful of the temperature and humidity levels, though—wines don’t do well in variable climates. 
3. __Time__: Although wine collecting doesn’t have to be a time-consuming hobby, it does require a certain level of attention. You want to guarantee that you can rotate bottles as needed, monitor climate conditions, and drink bottles at peak times.
Here are some tips from James Suckling on curating your wine collection:

1. __Start small__. “When you’re thinking about storing wines and putting together a cellar,” James says, “it doesn't have to be [a lot of] bottles. You can start off with a few bottles.” James recalls his early days of wine collecting: “I remember when I started collecting wine, I had a few cases under my bed or even under the stairs.” Rather than rush out and buy dozens of fine wines, start by buying a few wines of value that you’d like to age or break out for a special occasion in the future. 
2. __Ensure proper storage__. Proper wine storage is paramount to cellaring valuable wines. “The important thing,” James says, “in cellaring wine, is to make sure the temperature remains stable.” Ideally, you want to store wine in a cellar or wine fridge at or under 20 degrees Celsius (James stores his wines at 18 degrees Celsius), with a humidity level between 60 and 68 percent. If you have too much humidity, the wine labels can fall off, and the corks can expand. The corks will expand and contract if the temperature fluctuates too much, leading to seepage and premature aging. 
3. __Organize your collection__. There are many different methods for organizing your wine cellar, from labeling every bottle to digital apps that help keep track of your collection. However, James recommends organizing by region and vintage. “You can put them by categories, [like] ‘Italian,’” he says “Then you break it down: [Tuscany](https://www.masterclass.com/articles/tuscany-wine-guide), [Barolo](https://www.masterclass.com/articles/learn-about-barolo-wine-discover-the-history-characteristics-and-pairings-for-the-king-of-wines), southern Italy. Then you can go by vintage.” 
4. __Age the right wines__. Winemakers suggest drinking some wines immediately, while others can benefit from spending years in a cellar. “[If] you’re getting your [Pinot Grigio](https://www.masterclass.com/articles/learn-about-pinot-grigio-grapes-winemaking-and-the-best-pairings) from Italy for ten bucks, obviously there’s no reason to age that—you want to drink that right away.” However, when buying wines for your cellar, look for whites and reds from classic regions like Napa Valley, [Bordeaux](https://www.masterclass.com/articles/guide-to-the-bordeaux-wine-region), and [Burgundy](https://www.masterclass.com/articles/guide-to-the-burgundy-wine-region-in-france). Then, speak with the wine merchant or [sommelier](https://www.masterclass.com/articles/what-is-a-sommelier) to devise a strategy for how long you should age each wine and for what purpose. 
5. __Inspect the bottle’s condition__. Although it’s a good idea to inspect every bottle of wine before buying it, it’s crucial when purchasing rare wines. Ensure that there are no cracks or chips in the bottle, that the label is completely intact, and that a good amount of wine remains. “If [the level of the wine is] too low,” James says, “let’s say below maybe three or four inches, there’s a good chance that it’s probably not in good condition, that it might be off.” A low wine level could indicate improper storage or poor cork quality. 
6. __Make it personal__. “[A] wine collection doesn’t mean masses of bottles,” James says. “It means bottles that you picked that mean something to you.” Rather than amassing a large, expensive collection, curate bottles that are valuable to you, whether because they remind you of a special moment or were given to you by a friend. Whatever the meaning is, curating a wine collection can be a fun way to remember and celebrate the joy of life.
Here are some additional tips to consider when putting together your wine collection: 

1. __Stock up on ready-to-drink wines__. Not all wines need to be aged or kept for special occasions. Some wine connoisseurs will maintain a separate wine fridge filled with their favorite ready-to-drink wines so that a glass of great wine is always close at hand. 
2. __Equip your cellar__. Not all cellars can host tastings, but keeping a corkscrew, decanter, and several glasses on hand will allow you to sample your collection when the mood strikes. 
3. __Invest in fine wine__. Naturally, some collectors wish to see a return on their investments. If that’s you, research which wines are known for increasing in value with age. For example, first-growth Bordeaux’s or Grand Cru wines from Burgundy are known to fetch a high price from wine lovers at auction houses. 
4. __Go for variety__. The best wine collections will include everything from [Champagne](https://www.masterclass.com/articles/guide-to-the-champagne-wine-region-in-france) to [Pinot Noir](https://www.masterclass.com/articles/wine-101-what-is-pinot-noir-how-to-serve-pinot-noir-and-how-to-pair-pinot-noir) to Chardonnay. Diversifying your collection challenges you to try new wines and makes the experience of collecting wine more exciting.
Want to learn more about the culinary arts? The [MasterClass Annual Membership](https://www.masterclass.com/) provides exclusive video lessons from the world’s best chefs and wine critics, including James Suckling, Lynnette Marrero, Ryan Chetiyawardana, Gabriela Cámara, Gordon Ramsay, Massimo Bottura, and more. 
The world of wine is vast, so plenty of great wines are waiting for you to discover, enjoy, and add to your collection. Read on to learn more about curating a personal wine collection with tips from world-renowned wine expert James Suckling.

The world of wine is vast, so plenty of great wines are waiting for you to discover, enjoy, and add to your collection. Read on to learn more about curating a personal wine collection with tips from world-renowned wine expert James Suckling.

James Suckling on Curating a Wine Collection at Home

James Suckling is a legendary wine critic in the wine industry. He has tasted more than 200,000 wines in his forty-year career. As a journalist, he served as the former senior editor and European Bureau Chief of Wine Spectator, where he worked for almost three decades. In 2010, James launched his own wine website featuring comprehensive tasting reports, with wine ratings and tasting notes, of wines from around the world.

About James Suckling

Collecting wine involves buying, storing, and aging wine, often in a personal wine cellar or refrigerator. Of course, wine collectors also enjoy the bottles of wine that they acquire from wine shops, wineries, and auction houses. Although often coupled with purchasing rare or expensive wines, every wine collection is unique; some focus on curating bottles from specific winemakers, wine regions, varietals, or vintages.

What Is Wine Collecting?

Here are some factors to consider before you dive into the world of collecting wine: <ol class="mc-m-4"><li class="mc-my-4"> 1. Budget: Wine collecting can be an expensive hobby. Especially if you’re interested in collecting rare wines, be prepared to shell out several thousand dollars for a single bottle of fine wine if that’s your fancy. However, don’t let price point dissuade you. The best wines are the ones you enjoy drinking, whether expensive or not. </li><li class="mc-my-4"> 2. Space: You need plenty of square footage for a full-on wine cellar at home. However, you can still keep a wine collection in an apartment. Ideally, you could store your wines in a wine fridge, but a dark, cool, dry place will suffice in a pinch. Be mindful of the temperature and humidity levels, though—wines don’t do well in variable climates. </li><li class="mc-my-4"> 3. Time: Although wine collecting doesn’t have to be a time-consuming hobby, it does require a certain level of attention. You want to guarantee that you can rotate bottles as needed, monitor climate conditions, and drink bottles at peak times. </li></ol>

3 Factors to Consider Before Wine Collecting

Here are some tips from James Suckling on curating your wine collection:<ol class="mc-m-4"><li class="mc-my-4"> 1. Start small. “When you’re thinking about storing wines and putting together a cellar,” James says, “it doesn&#39;t have to be [a lot of] bottles. You can start off with a few bottles.” James recalls his early days of wine collecting: “I remember when I started collecting wine, I had a few cases under my bed or even under the stairs.” Rather than rush out and buy dozens of fine wines, start by buying a few wines of value that you’d like to age or break out for a special occasion in the future. </li><li class="mc-my-4"> 2. Ensure proper storage. Proper wine storage is paramount to cellaring valuable wines. “The important thing,” James says, “in cellaring wine, is to make sure the temperature remains stable.” Ideally, you want to store wine in a cellar or wine fridge at or under 20 degrees Celsius (James stores his wines at 18 degrees Celsius), with a humidity level between 60 and 68 percent. If you have too much humidity, the wine labels can fall off, and the corks can expand. The corks will expand and contract if the temperature fluctuates too much, leading to seepage and premature aging. </li><li class="mc-my-4"> 3. Organize your collection. There are many different methods for organizing your wine cellar, from labeling every bottle to digital apps that help keep track of your collection. However, James recommends organizing by region and vintage. “You can put them by categories, [like] ‘Italian,’” he says “Then you break it down: <a href='https://www.masterclass.com/articles/tuscany-wine-guide' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/tuscany-wine-guide","linkCopy":"Tuscany","category":null}'>Tuscany</a>, <a href='https://www.masterclass.com/articles/learn-about-barolo-wine-discover-the-history-characteristics-and-pairings-for-the-king-of-wines' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/learn-about-barolo-wine-discover-the-history-characteristics-and-pairings-for-the-king-of-wines","linkCopy":"Barolo","category":null}'>Barolo</a>, southern Italy. Then you can go by vintage.” </li><li class="mc-my-4"> 4. Age the right wines. Winemakers suggest drinking some wines immediately, while others can benefit from spending years in a cellar. “[If] you’re getting your <a href='https://www.masterclass.com/articles/learn-about-pinot-grigio-grapes-winemaking-and-the-best-pairings' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/learn-about-pinot-grigio-grapes-winemaking-and-the-best-pairings","linkCopy":"Pinot Grigio","category":null}'>Pinot Grigio</a> from Italy for ten bucks, obviously there’s no reason to age that—you want to drink that right away.” However, when buying wines for your cellar, look for whites and reds from classic regions like Napa Valley, <a href='https://www.masterclass.com/articles/guide-to-the-bordeaux-wine-region' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/guide-to-the-bordeaux-wine-region","linkCopy":"Bordeaux","category":null}'>Bordeaux</a>, and <a href='https://www.masterclass.com/articles/guide-to-the-burgundy-wine-region-in-france' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/guide-to-the-burgundy-wine-region-in-france","linkCopy":"Burgundy","category":null}'>Burgundy</a>. Then, speak with the wine merchant or <a href='https://www.masterclass.com/articles/what-is-a-sommelier' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/what-is-a-sommelier","linkCopy":"sommelier","category":null}'>sommelier</a> to devise a strategy for how long you should age each wine and for what purpose. </li><li class="mc-my-4"> 5. Inspect the bottle’s condition. Although it’s a good idea to inspect every bottle of wine before buying it, it’s crucial when purchasing rare wines. Ensure that there are no cracks or chips in the bottle, that the label is completely intact, and that a good amount of wine remains. “If [the level of the wine is] too low,” James says, “let’s say below maybe three or four inches, there’s a good chance that it’s probably not in good condition, that it might be off.” A low wine level could indicate improper storage or poor cork quality. </li><li class="mc-my-4"> 6. Make it personal. “[A] wine collection doesn’t mean masses of bottles,” James says. “It means bottles that you picked that mean something to you.” Rather than amassing a large, expensive collection, curate bottles that are valuable to you, whether because they remind you of a special moment or were given to you by a friend. Whatever the meaning is, curating a wine collection can be a fun way to remember and celebrate the joy of life. </li></ol>

Here are some additional tips to consider when putting together your wine collection: <ol class="mc-m-4"><li class="mc-my-4"> 1. Stock up on ready-to-drink wines. Not all wines need to be aged or kept for special occasions. Some wine connoisseurs will maintain a separate wine fridge filled with their favorite ready-to-drink wines so that a glass of great wine is always close at hand. </li><li class="mc-my-4"> 2. Equip your cellar. Not all cellars can host tastings, but keeping a corkscrew, decanter, and several glasses on hand will allow you to sample your collection when the mood strikes. </li><li class="mc-my-4"> 3. Invest in fine wine. Naturally, some collectors wish to see a return on their investments. If that’s you, research which wines are known for increasing in value with age. For example, first-growth Bordeaux’s or Grand Cru wines from Burgundy are known to fetch a high price from wine lovers at auction houses. </li><li class="mc-my-4"> 4. Go for variety. The best wine collections will include everything from <a href='https://www.masterclass.com/articles/guide-to-the-champagne-wine-region-in-france' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/guide-to-the-champagne-wine-region-in-france","linkCopy":"Champagne","category":null}'>Champagne</a> to <a href='https://www.masterclass.com/articles/wine-101-what-is-pinot-noir-how-to-serve-pinot-noir-and-how-to-pair-pinot-noir' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/wine-101-what-is-pinot-noir-how-to-serve-pinot-noir-and-how-to-pair-pinot-noir","linkCopy":"Pinot Noir","category":null}'>Pinot Noir</a> to Chardonnay. Diversifying your collection challenges you to try new wines and makes the experience of collecting wine more exciting. </li></ol>

4 More Tips for Building a Wine Collection

The world of wine is vast, so plenty of great wines are waiting for you to discover, enjoy, and add to your collection. Read on to learn more about curating a personal wine collection with tips from world-renowned wine expert James Suckling.

The world of wine is vast, so plenty of great wines are waiting for you to discover, enjoy, and add to your collection. Read on to learn more about curating a personal wine collection with tips from world-renowned wine expert James Suckling.


James Suckling choosing a bottle of wine from his wine collection.

wine-collection

Born in Austria, Wolfgang Puck is a James Beard Foundation Award–winning restaurateur and one of the world’s most successful chefs. After studying in Europe, Wolfgang moved to Los Angeles in his twenties, where he became the chef and part owner of Ma Maison in Los Angeles, California. From there, Wolfgang published his first cookbook and opened his first restaurant, Spago, to wide acclaim.

Starting on the Sunset Strip in 1982, Spago relocated fifteen years later to Beverly Hills. Wolfgang has helped popularize California nouvelle, a modern form of California cuisine, which Wolfgang would expand upon in his subsequent ventures by adding a European flair to California staples.
Wolfgang is one of the world’s most famous chefs, with restaurants in Santa Monica, California; TriBeCa, New York; Singapore, and beyond. Learn more about the restaurant entrepreneur with these five fast facts:

1. __He started cooking at an early age__. Wolfgang showed an interest in cooking from a young age. His mother was a [pastry](https://www.masterclass.com/articles/a-guide-to-pastries) chef, and he would bake with her in the kitchen before he trained in Paris.
2. __He’s a James Beard Foundation Award winner__. His restaurants have won James Beard Foundation Awards, one of the food industry’s highest honors. Spago Hollywood won the James Beard Restaurant of the Year Award in 1994, and Spago Beverly Hills won an award for Outstanding Service in 2005.
3. __His restaurants have won multiple Michelin stars__. Spago Beverly Hills received two Michelin stars; the steakhouse CUT by Wolfgang Puck in Beverly Hills has received one; the Singapore CUT location has also received one. 
4. __He’s appeared as himself on many TV programs__. Wolfgang won a Daytime Emmy Award for his cooking show *Wolfgang Puck*. The celebrity chef has appeared as a judge on competitive cooking shows and acted as himself on various shows, including *The Simpsons*, *Who’s the Boss?*, *Frasier*, and *The Smurfs* film.
5. __He has a star__. In 2017, Wolfgang got a star on the Hollywood Walk of Fame.
Wolfgang’s classes offer a wide range of cooking techniques and styles. You can expect these five highlights and more from his class on cooking, available exclusively on MasterClass:

1. __In cooking and business, <a href='https://masterclass.com/articles/how-to-take-risks' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://masterclass.com/articles/how-to-take-risks","linkCopy":"take risks","category":"automated-link"}' automatic='true'>take risks</a>__. Wolfgang discusses the moments in his career when he ventured into new territories: “Before I opened Spago in Las Vegas, there was no really good, well-known restaurant in Vegas. When we opened there, it was a risk,” he says. “In the first few weeks, I thought it was the biggest mistake I ever made. We opened at the beginning of December when every show was closed. . . Three weeks later was New Year's. It got busy. And now, it’s been busy ever since. For 20 years, the restaurant has been packed. Now, I think you have more restaurants in Las Vegas from famous chefs than in any other city. But we were there first.”
2. __Learn how to impress guests__. Wolfgang breaks down his [seafood gazpacho recipe](https://www.masterclass.com/articles/chef-wolfgang-pucks-seafood-gazpacho-recipe) into smaller steps so cooks of all skill levels can follow to create a dish that’s sure to impress.
3. __Master the mother sauces__. “There are a lot of different sauces out there which you use for many different things. We call them mother sauces,” Wolfgang shares. One such sauce is the [béchamel](https://www.masterclass.com/articles/chef-wolfgang-pucks-bechamel-sauce-recipe), which you can use in dishes like creamed spinach and macaroni and cheese. This base sauce is made from milk and a white roux, and the timing of its heating and cooking is crucial to its execution, which Wolfgang explains. 
4. __Understand the diversity of your palate__. Our tongues offer an expansive field for tasting unique flavors; understanding how to combine ingredients to bring out these sensations can make for a complex, exciting meal. “Our palate really can recognize five different flavors,” Wolfgang says. “First one is salt, then there is sweet, then sour, then spicy, and bitter…And you have the [umami flavor](https://www.masterclass.com/articles/what-is-umami-learn-about-umami-and-how-to-incorporate-umami-flavors-in-your-cooking), which really makes everything more rounded, more complex.”
5. __Wolfgang makes more than just five-star meals__. Wolfgang is known for his signature dishes, but he also creates craft cocktails, such as his [Berry Margarita recipe](https://www.masterclass.com/articles/wolfgang-pucks-berry-margarita-recipe). Learn how to make this fruity cocktail that’s perfect for brunch.
To learn more cooking techniques and recipes, consider taking the following classes:

1. __Dominique Crenn on modern vegetarian cooking__: Dominique Crenn is one of the most celebrated chefs in the world, known for her three-Michelin-starred restaurant, Atelier Crenn. Watch [Dominique’s class](https://www.masterclass.com/classes/dominique-crenn-teaches-modern-vegetarian-cooking) and download the corresponding Class Guide to learn about sustainable ingredients and various vegetable preparation methods.
2. __Gordon Ramsay on cooking__. Gordon Ramsay is a Michelin-star chef with restaurants worldwide. Watch [Gordon’s class](https://www.masterclass.com/classes/gordon-ramsay-teaches-cooking) to learn about essential [kitchen tools](https://www.masterclass.com/articles/gordon-ramsays-list-of-essential-kitchen-tools) and [knife skills](https://www.masterclass.com/articles/gordon-ramsay-teaches-knife-skills), plus how to make [pasta dough](https://www.masterclass.com/articles/gordon-ramsays-homemade-pasta-dough-recipe) and [scrambled eggs](https://www.masterclass.com/articles/how-to-make-the-perfect-scrambled-eggs-with-gordon-ramsay).
3. __Yotam Ottolenghi on Middle Eastern cooking__. Yotam Ottolenghi is a celebrated chef, bestselling cookbook author, and restaurateur. Watch [Yotam’s class](https://www.masterclass.com/classes/yotam-ottolenghi-teaches-modern-middle-eastern-cooking) to learn about Middle Eastern ingredients and how to make various recipes, including [muhammara](https://www.masterclass.com/articles/what-is-muhammara), [smoky marinated feta](https://www.masterclass.com/articles/marinated-feta-recipe-by-yotam-ottolenghi), and [green herb shakshuka](https://www.masterclass.com/articles/green-shakshuka-recipe-by-yotam-ottolenghi).
After developing your palate and mastering your kitchen skills, learning about the culinary industry's business side is essential. Discover Wolfgang Puck’s approach to [seasoning food](https://www.masterclass.com/articles/wolfgang-puck-on-seasoning-food), preparing sauces, opening a restaurant, and more when you sign up for the [MasterClass Annual Membership](https://www.masterclass.com/homepage).
Learn from James Beard Foundation Award–winning chef Wolfgang Puck, famed for fusing French and Californian cooking styles in his signature dishes.

Learn from James Beard Foundation Award–winning chef Wolfgang Puck, famed for fusing French and Californian cooking styles in his signature dishes.

Wolfgang Puck: About the Award-Winning Chef

Born in Austria, Wolfgang Puck is a James Beard Foundation Award–winning restaurateur and one of the world’s most successful chefs. After studying in Europe, Wolfgang moved to Los Angeles in his twenties, where he became the chef and part owner of Ma Maison in Los Angeles, California. From there, Wolfgang published his first cookbook and opened his first restaurant, Spago, to wide acclaim.Starting on the Sunset Strip in 1982, Spago relocated fifteen years later to Beverly Hills. Wolfgang has helped popularize California nouvelle, a modern form of California cuisine, which Wolfgang would expand upon in his subsequent ventures by adding a European flair to California staples.

A Brief Introduction to Wolfgang Puck

Wolfgang is one of the world’s most famous chefs, with restaurants in Santa Monica, California; TriBeCa, New York; Singapore, and beyond. Learn more about the restaurant entrepreneur with these five fast facts:<ol class="mc-m-4"><li class="mc-my-4"> 1. He started cooking at an early age. Wolfgang showed an interest in cooking from a young age. His mother was a <a href='https://www.masterclass.com/articles/a-guide-to-pastries' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/a-guide-to-pastries","linkCopy":"pastry","category":null}'>pastry</a> chef, and he would bake with her in the kitchen before he trained in Paris. </li><li class="mc-my-4"> 2. He’s a James Beard Foundation Award winner. His restaurants have won James Beard Foundation Awards, one of the food industry’s highest honors. Spago Hollywood won the James Beard Restaurant of the Year Award in 1994, and Spago Beverly Hills won an award for Outstanding Service in 2005. </li><li class="mc-my-4"> 3. His restaurants have won multiple Michelin stars. Spago Beverly Hills received two Michelin stars; the steakhouse CUT by Wolfgang Puck in Beverly Hills has received one; the Singapore CUT location has also received one. </li><li class="mc-my-4"> 4. He’s appeared as himself on many TV programs. Wolfgang won a Daytime Emmy Award for his cooking show Wolfgang Puck. The celebrity chef has appeared as a judge on competitive cooking shows and acted as himself on various shows, including The Simpsons, Who’s the Boss?, Frasier, and The Smurfs film. </li><li class="mc-my-4"> 5. He has a star. In 2017, Wolfgang got a star on the Hollywood Walk of Fame. </li></ol>

5 Fast Facts About Wolfgang Puck

Wolfgang’s classes offer a wide range of cooking techniques and styles. You can expect these five highlights and more from his class on cooking, available exclusively on MasterClass:<ol class="mc-m-4"><li class="mc-my-4"> 1. In cooking and business, <a href='https://masterclass.com/articles/how-to-take-risks' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://masterclass.com/articles/how-to-take-risks","linkCopy":"take risks","category":"automated-link"}' automatic='true'>take risks</a>. Wolfgang discusses the moments in his career when he ventured into new territories: “Before I opened Spago in Las Vegas, there was no really good, well-known restaurant in Vegas. When we opened there, it was a risk,” he says. “In the first few weeks, I thought it was the biggest mistake I ever made. We opened at the beginning of December when every show was closed. . . Three weeks later was New Year&#39;s. It got busy. And now, it’s been busy ever since. For 20 years, the restaurant has been packed. Now, I think you have more restaurants in Las Vegas from famous chefs than in any other city. But we were there first.” </li><li class="mc-my-4"> 2. Learn how to impress guests. Wolfgang breaks down his <a href='https://www.masterclass.com/articles/chef-wolfgang-pucks-seafood-gazpacho-recipe' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/chef-wolfgang-pucks-seafood-gazpacho-recipe","linkCopy":"seafood gazpacho recipe","category":null}'>seafood gazpacho recipe</a> into smaller steps so cooks of all skill levels can follow to create a dish that’s sure to impress. </li><li class="mc-my-4"> 3. Master the mother sauces. “There are a lot of different sauces out there which you use for many different things. We call them mother sauces,” Wolfgang shares. One such sauce is the <a href='https://www.masterclass.com/articles/chef-wolfgang-pucks-bechamel-sauce-recipe' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/chef-wolfgang-pucks-bechamel-sauce-recipe","linkCopy":"béchamel","category":null}'>béchamel</a>, which you can use in dishes like creamed spinach and macaroni and cheese. This base sauce is made from milk and a white roux, and the timing of its heating and cooking is crucial to its execution, which Wolfgang explains. </li><li class="mc-my-4"> 4. Understand the diversity of your palate. Our tongues offer an expansive field for tasting unique flavors; understanding how to combine ingredients to bring out these sensations can make for a complex, exciting meal. “Our palate really can recognize five different flavors,” Wolfgang says. “First one is salt, then there is sweet, then sour, then spicy, and bitter…And you have the <a href='https://www.masterclass.com/articles/what-is-umami-learn-about-umami-and-how-to-incorporate-umami-flavors-in-your-cooking' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/what-is-umami-learn-about-umami-and-how-to-incorporate-umami-flavors-in-your-cooking","linkCopy":"umami flavor","category":null}'>umami flavor</a>, which really makes everything more rounded, more complex.” </li><li class="mc-my-4"> 5. Wolfgang makes more than just five-star meals. Wolfgang is known for his signature dishes, but he also creates craft cocktails, such as his <a href='https://www.masterclass.com/articles/wolfgang-pucks-berry-margarita-recipe' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/wolfgang-pucks-berry-margarita-recipe","linkCopy":"Berry Margarita recipe","category":null}'>Berry Margarita recipe</a>. Learn how to make this fruity cocktail that’s perfect for brunch. </li></ol>

5 Highlights From Wolfgang’s Class

To learn more cooking techniques and recipes, consider taking the following classes:<ol class="mc-m-4"><li class="mc-my-4"> 1. Dominique Crenn on modern vegetarian cooking: Dominique Crenn is one of the most celebrated chefs in the world, known for her three-Michelin-starred restaurant, Atelier Crenn. Watch <a href='https://www.masterclass.com/classes/dominique-crenn-teaches-modern-vegetarian-cooking' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/classes/dominique-crenn-teaches-modern-vegetarian-cooking","linkCopy":"Dominique’s class","category":null}'>Dominique’s class</a> and download the corresponding Class Guide to learn about sustainable ingredients and various vegetable preparation methods. </li><li class="mc-my-4"> 2. Gordon Ramsay on cooking. Gordon Ramsay is a Michelin-star chef with restaurants worldwide. Watch <a href='https://www.masterclass.com/classes/gordon-ramsay-teaches-cooking' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/classes/gordon-ramsay-teaches-cooking","linkCopy":"Gordon’s class","category":null}'>Gordon’s class</a> to learn about essential <a href='https://www.masterclass.com/articles/gordon-ramsays-list-of-essential-kitchen-tools' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/gordon-ramsays-list-of-essential-kitchen-tools","linkCopy":"kitchen tools","category":null}'>kitchen tools</a> and <a href='https://www.masterclass.com/articles/gordon-ramsay-teaches-knife-skills' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/gordon-ramsay-teaches-knife-skills","linkCopy":"knife skills","category":null}'>knife skills</a>, plus how to make <a href='https://www.masterclass.com/articles/gordon-ramsays-homemade-pasta-dough-recipe' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/gordon-ramsays-homemade-pasta-dough-recipe","linkCopy":"pasta dough","category":null}'>pasta dough</a> and <a href='https://www.masterclass.com/articles/how-to-make-the-perfect-scrambled-eggs-with-gordon-ramsay' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/how-to-make-the-perfect-scrambled-eggs-with-gordon-ramsay","linkCopy":"scrambled eggs","category":null}'>scrambled eggs</a>. </li><li class="mc-my-4"> 3. Yotam Ottolenghi on Middle Eastern cooking. Yotam Ottolenghi is a celebrated chef, bestselling cookbook author, and restaurateur. Watch <a href='https://www.masterclass.com/classes/yotam-ottolenghi-teaches-modern-middle-eastern-cooking' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/classes/yotam-ottolenghi-teaches-modern-middle-eastern-cooking","linkCopy":"Yotam’s class","category":null}'>Yotam’s class</a> to learn about Middle Eastern ingredients and how to make various recipes, including <a href='https://www.masterclass.com/articles/what-is-muhammara' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/what-is-muhammara","linkCopy":"muhammara","category":null}'>muhammara</a>, <a href='https://www.masterclass.com/articles/marinated-feta-recipe-by-yotam-ottolenghi' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/marinated-feta-recipe-by-yotam-ottolenghi","linkCopy":"smoky marinated feta","category":null}'>smoky marinated feta</a>, and <a href='https://www.masterclass.com/articles/green-shakshuka-recipe-by-yotam-ottolenghi' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/green-shakshuka-recipe-by-yotam-ottolenghi","linkCopy":"green herb shakshuka","category":null}'>green herb shakshuka</a>. </li></ol>

3 More Culinary Classes 

After developing your palate and mastering your kitchen skills, learning about the culinary industry&#39;s business side is essential. Discover Wolfgang Puck’s approach to <a href='https://www.masterclass.com/articles/wolfgang-puck-on-seasoning-food' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/wolfgang-puck-on-seasoning-food","linkCopy":"seasoning food","category":null}'>seasoning food</a>, preparing sauces, opening a restaurant, and more when you sign up for the <a href='https://www.masterclass.com/homepage' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/homepage","linkCopy":"MasterClass Annual Membership","category":null}'>MasterClass Annual Membership</a>.

Build Your Culinary Empire

Learn from James Beard Foundation Award–winning chef Wolfgang Puck, famed for fusing French and Californian cooking styles in his signature dishes.

Learn from James Beard Foundation Award–winning chef Wolfgang Puck, famed for fusing French and Californian cooking styles in his signature dishes.


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Pair Wines, Mix Cocktails, & Brew Coffee

Pair Wines, Mix Cocktails, & Brew Coffee