Food and Wine Pairing: A Sensory Experience

THE ONLY BOOK THAT PRESENTS FOOD AND WINE PAIRING FROM ACULINARY AND SENSORY PERSPECTIVE.

Demystifying the terminology and methodology of matching wine tofood, Food and Wine Pairing: A Sensory Experiencepresents a practical, user–friendly approach grounded inunderstanding the direct relationships and reactions between foodand wine components, flavors, and textures. This approach usessensory analysis to help the practitioner identify key elementsthat affect pairings, rather than simply following the usuallaundry list of wine–to–food matches. The text takes a culinaryperspective first, making it a unique resource for culinarystudents and professionals.

FOOD AND WINE PAIRING:

Lays out the basics of wine evaluation and the hierarchy oftaste concepts Establishes the foundation taste components of sweet, sour,slat, and bitter in food, and dry, acidity, and effervescence inwine, and looks at how these components relate to one another Discusses wine texture, and the results of their interactionswith one another Examines the impact that spice, flavor type, flavor intensity,and flavor persistency have one the quality of wine and foodmatches Includes exercises to improve skills relating to tasteidentification and palate mapping Provides a systematic process for predicting successfulmatches using sequential and mixed tasting methods Gives guidance on pairing wine with foods such as cheese andvarious desserts, as well as service issues such as training andmenu/wine list development

Food and Wine Paring provides students andprofessionals with vivid and dynamic learning features to bring thematching process to life with detail and clarity. real–worldexamples include menus and tasting notes from renowned restaurants,as well as Aperitifs or vignettes portraying culinary notables –both individuals and organizations – which set their wine paringsin a complete gastronomical, regional, and cultural context.

Culinary students making their initial foray into understandingparing will appreciate the reader–friendly and comprehensiveapproach taken by Food and Wine Pairing. More advanced students,instructors, and culinary professionals will find this text to bean unparalleled tool for developing their matching process andhoning their tasting instinct.

Preface.

Acknowledgments.

PART A: MASTERING THE ART AND SCIENCE OF FOOD AND WINEPAIRING.

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 Environmentand Culture on Prevailing Components, Texture, and Flavors in Wineand Food.

Chapter 4. Gastronomic Identity II: Food and Cuisine: The Effectof The Environment and Culture on Gastronomy, Wine and FoodMarriages, and Tourism.

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

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

Chapter 6. Salt, Bitterness, and Bubbles.

PART C: WINE AND FOOD TEXTURE CHARACTERISTICS.

Chapter 7. Wine Texture Characteristics: Tannin, Oak, andBody.

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

PART D: FLAVORS: ARCHITECTURAL ELEMENTS IN THE WINE AND FOODDPAIRING 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 VerticalPairing 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, andTraining Issues.

Glossary.

Index. 

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.