Acknowledgments.

PART A: MASTERING THE ART AND SCIENCE OF FOOD AND WINE PAIRING.

Chapter 1. The Wine and Food Pyramid: A Hierarchy of Taste.

Chapter 2. Taste Basics and the Basics of Wine Evaluation.

Chapter 3. Gastronomic Identity: The Effect of the Environment and Culture on Prevailing Components, Texture, and Flavors in Wine and Food.

Chapter 4. Gastronomic Identity II: Food and Cuisine: The Effect of The Environment and Culture on Gastronomy, Wine and Food Marriages, and Tourism.

PART B: THE FOUNDATION: WINE AND FOOD TASTE COMPONENTS.

Chapter 5. the Impact of Sweetness and Acidity Levels In Wine and Food.

Chapter 6. Salt, Bitterness, and Bubbles.

PART C: WINE AND FOOD TEXTURE CHARACTERISTICS.

Chapter 7. Wine Texture Characteristics: Tannin, Oak, and Body.

Chapter 8. Food Texture Characteristics: Fattiness, Cooking Methods, Protein, and Body.

PART D: FLAVORS: ARCHITECTURAL ELEMENTS IN THE WINE AND FOODD PAIRING PROCESS.

Chapter 9. The Impact of Spice.

Chapter 10. Flavor Intensity and Flavor Persistency.

PART E: THE WHOLE ENCHILADA: PUTTING IT ALL TOGETHER.

Chapter 11. Menu Planning: Horizontal and Vertical Pairing Decisions.

Chapter 12. Wine and Cheese: A Natural Affinity?

Chapter 13. The Grand Finale: Dessert and Dessert Wines.

Chapter 14. The Customer Experience: Product, Service, and Training Issues.

Glossary.

Index.