Food and Wine Pairing: A Sensory Experience

Front Cover
John Wiley & Sons, Mar 5, 2007 - Cooking - 336 pages
Food and Wine Pairing: A Sensory Experience provides a series of discussion and exercises ranging from identifying basic wine characteristics, including visual, aroma, taste (acid, sweetness, oak, tannin, body, etc.), palate mapping (acid, sweet, sour, bitter, and tannin), basic food characteristics and anchors of each (sweet, sour, bitter, saltiness, fattiness, body, etc). It presents how these characteristics contrast and complement each other. By helping culinary professionals develop the skills necessary to identifying the key elements in food or wine that will directly impact its matching based on contrast or similarities, they will then be able to predict excellent food and wine pairings.
 

Contents

TASTE BASICS AND THE BASICS
19
GASTRONOMIC IDENTITY THE EFFECT OF
45
Culture
56
Optional Exercises
62
The Environment
78
Wine Food and Tourism
85
THE FOUNDATION WINE AND FOOD
97
The Impact of Sweetness Levels in Wine and Food
103
FLAVORS ARCHITECTURAL ELEMENTS
187
FLAVOR INTENSITY AND FLAVOR PERSISTENCY
207
THE WHOLE ENCHILADA PUTTING IT
229
General Menu Planning Suggestions
237
Wine and Food Pairing Instrument
249
Summary
263
WINE AND CHEESE A NATURAL AFFINITY?
269
THE GRAND FINALE DESSERT
287

Interaction Between Wine and Food Acidity
109
SALT BITTERNESS AND BUBBLES
129
WINE AND FOOD TEXTURE
145
FOOD TEXTURE CHARACTERISTICS FATTINESS
167
Summary
302
INDEX
317
Copyright

Other editions - View all

Common terms and phrases

About the author (2007)

Dr. Robert Harrington is currently an associate professor at the School of Hospitality and Tourism Management at the University of Guelph. He recently transferred from Nicholls State University in May, 2005 where he served as Dean and Professor of Chef John Folse Culinary Institute for four years.

Bibliographic information