Food and Wine Pairing: A Sensory Experience
- 7h 22m
- Robert J. Harrington
- John Wiley & Sons (US)
- 2008
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.
About the Author
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.
In this Book
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The Wine and Food Pyramid—A Hierarchy of Taste
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Taste Basics and the Basics of Wine Evaluation
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Gastronomic Identity—The Effect of the Environment and Culture on Prevailing Components, Texture, and Flavors in Wine and Food
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Gastronomic Identity II—Food and Cuisine—The Effect of the Environment and Culture on Gastronomy, Wine and Food Marriages, And Tourism
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The Impact of Sweetness and Acidity Levels in Wine and Food
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Salt, Bitterness, and Bubbles
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Wine Texture Characteristics—Tannin, Oak, and Body
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Food Texture Characteristics—Fattiness, Cooking Method, Protein, and Body
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The Impact of Spice
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Flavor Intensity and Flavor Persistency
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Menu Planning—Horizontal and Vertical Pairing Decisions
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Wine and Cheese—A Natural Affinity?
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The Grand Finale—Dessert and Dessert Wines
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The Customer Experience—Product, Service, and Training Issues
