  Food and Wine Pairing: A Sensory Experience
ISBN: 978-0-471-79407-3
Paperback
336 pages
March 2007
US $45.00
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- Provides a discussion on the foundations of components of sweet, sour, salt, and bitter in food and dry, acidity, and effervescence in wine
- Provides information on wine texture (the impact of tannin, oak, and body), food texture (the impact of fattiness, cooking method, protein type, and body), and the interaction between wine and food texture elements
- Discusses the implications of spice, flavor type, flavor intensity, and flavor persistency on food and wine matching
- Provides a systematic process for predicting match levels and guidance on pairing wine with cheese and wine with dessert
- Chapter exercises build on earlier ones to create an organized approach to develop skill and understanding of the pairing process
- The only book that presents food and wine pairing from a culinary and sensory perspective rather than the perspective of a wine sommelier, vintner, and viticulture perspective
- Presents business opportunity and training ideas to assist restaurant managers in increasing wine sales based on pairing techniques
- Written to develop and refine skills in wine and food pairing
- Provides a basic knowledge of food and wine characteristics to enable confidence in wine selection and food pairing
- Includes vignettes on industry organizations and wine and food that include topics such as creating tasting menus and marketing food and wine events
- Features information on developing skills in differentiating wine varietals
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