Demystifying the terminology and methodology of matching wine tofood, Food and Wine Pairing: A Sensory Experience presents apractical, user-friendly approach grounded in understanding thedirect relationships and reactions between food and winecomponents, flavors, and textures. This approach uses sensoryanalysis to help the practitioner identify key elements that affectpairings, rather than simply following the usual laundry list ofwine-to-food matches. The text takes a culinary perspective first, making it a unique resource for culinary students andprofessionals.
Food and Wing 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 successful matchesusing 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
Culinary students making their initial foray into understandingparing will appreciate the reader-friendly and comprehensiveapproach taken by Food and Wine Pairing. More advancedstudents, instructors, and culinary professionals will find thistext to be an unparalleled tool for developing their matchingprocess and honing their tasting instinct.
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