Skip to main content

Students, Expert Pair for ‘A German Food and Wine Tasting’

Pennsylvania College of Technology’s School of Hospitality will host an internationally recognized wine expert on campus and, as part of his visit, will offer “A German Wine and Food Tasting” to benefit international student programs at the college.

During the Oct. 7 event, Klaus Wahl, professor of viticulture at the Technical University of Munich, will share his knowledge of wine as diners experience the five tasting portions prepared by School of Hospitality students and faculty. While on campus, Wahl will also speak to students in Wine and Beverage Management and Wines of the World classes and offer professional development for Le Jeune Chef dining room staff.

Wahl is an internationally recognized expert in viticulture and enology from Würzburg, Germany, where he grew up in the heart of the Franconian wine region.

“So I inherited the tendency to viticulture and wine,” Wahl says, and after school and military service, he began studies in viticulture.

During more than 30 years in the industry, his work and research projects have ranged from grape breeding to wine marketing, and he has served as the vice president of the Bavarian State Institute of Viticulture and Horticulture, LWG.

“A German Food and Wine Tasting” is scheduled for 6:30 p.m. in the Thompson Professional Development Center. Wines from Germany and the United States have been carefully selected to pair with each course. Diners will be afforded the opportunity to compare and contrast the food and wine pairings.

Tickets are $65 per person. Net proceeds from this event will be used for the International Student Program at Penn College. To reserve seats, call the Special Events Office at 570-320-5229 or e-mail .

The courses and accompanying wines are:

First Pastrami-cured salmon and shaved smoked duck ham on toasted brioche points with onion compote Paul Jaboulet, Parallèle 45, Rosé, Côtes du Rhône, France Chateau Frank, Célèbre, Rosé, NV, Finger Lakes, N.Y.

Second Puree of wild mushroom cappuccino with thyme foam Staatlicher Hofkeller, Silvaner, Trocken, Franconia, Germany Dr. Frank, Dry Riesling, 2007, Finger Lakes, N.Y.

Third Noisettes of chicken supreme ‘sirachi’Geil, Scheurebe, Kabinett, 2007, Rheinhessen, Germany Dr. Konstantin Frank, Semi-dry Riesling, 2007, Finger Lakes, N.Y.

Fourth Carved pork tenderloin ‘schnitzel’: stuffed with puree of green peas, chives, sourdough and spatzeli; whole grain mustard chaud-froidLudwig Knoll, Qualitatswein, Silvaner, Trocken, 2008, Franconia, Germany Dr. Konstantin Frank, Rkatsiteli, 2006, Finger Lakes, N.Y.

Fifth Apple frangipane tart with honey-lemon Bavarian rosetteMachmer, Gewurztraminer, Spätlese, Rheinhessen, Germany Hunt Country Vineyards, Late Harvest Vignoles, 2007, Finger Lakes, N.Y.

To learn more about the academic programs offered by the School of Hospitality at Penn College, call 570-327-4505 or visit online . For general information about Penn College, visit on the Web , call 800-367-9222 or e-mail .

Subscribe to PCToday Daily Email.

Related Stories


Penn College education powers electronics entrepreneur

Read more
A blown-sugar penguin in an edible winter wonderland, crafted by Hannah L. Fleischer.
Baking, Pastry & Culinary Arts

Baking & pastry students cap college years in ‘Grand’ style

Read more
Prior to setting off on their wide-ranging campus tour, the visitors pause for a group photo with Penn College’s president on the third floor of the Davie Jane Gilmour Center. From left: Brennan, Reed, Ryoo, Gasbarre and Lashinsky.
Baking, Pastry & Culinary Arts

Penn State DuBois guests get impactful glimpse of main campus

Read more