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Food and Wine Pairing A Sensory Experience

ISBN-10: 0471794074
ISBN-13: 9780471794073
Edition: 2007
List price: $63.95 Buy it from $30.00
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Description: 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,  More...

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Book details

List price: $63.95
Copyright year: 2007
Publisher: John Wiley & Sons, Incorporated
Publication date: 3/5/2007
Binding: Paperback
Pages: 336
Size: 8.75" wide x 10.75" long x 0.75" tall
Weight: 1.936
Language: English

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.

Preface
Acknowledgments
Mastering the Art and Science of Food and Wine Pairing
The Wine and Food Pyramid: A Hierarchy of Taste
Introduction
Objectives of Food and Wine Pairing
Aperitif: The Italian Wine and Food Perspective
Food-and-Wine Pairing Mechanics: Matching Traditions
Overview of Book Methods
Key Elements of Wine and Food: A Hierarchical Perspective
Summary: Where Do We Go from Here?
Classic Italian Wine and Food Examples
Taste Basics and the Basics of Wine Evaluation
Introduction
Aperitif: Elements of Wine Service
Sensory Evaluation
Basics of Wine Evaluation
Setting Up a Tasting Session
The Art and Science of Wine Evaluation
Palate Mapping
Tasting Instructions
Summary
Exercises
Gastronomic Identity: The Effect of the Environment and Culture on Prevailing Components, Texture, and Flavors in Wine and Food
Introduction
Aperitif: How Should Menus and Wine Lists Be Organized?
The Environment
Wine: The Impact of Geography and Climate
Culture
History and Ethnic Diversity
Trial and Error, Innovations, and Capabilities
Gastronomic Identity
Old World and New World
Summary
Optional Exercises
Gastronomic Identity II: Food and Cuisine: The Effect of the Environment and Culture on Gastronomy, Wine and Food Marriages, and Tourism
Introduction
Aperitif: Chef John Folse & Company
The Environment
Food: The Impact of Geography and Climate
Culture
History and Ethnic Diversity
Trial and Error, Innovations, and Capabilities
Gastronomic Identity
Old World and New World Wine and Food Marriages
Wine, Food, and Tourism
Summary
Exercises
The Foundation: Wine and Food Taste Components
The Impact of Sweetness and Acidity Levels in Wine and Food
Introduction
Aperitif: Which to Choose First, Wine or Food?
The Impact of Sweetness Levels in Wine and Food
Sweetness Levels in Wine
Sweetness Levels in Food
Types of Sweeteners
Perceived Sweetness Levels
Interaction Between Wine and Food Sweetness
Acidity: From Flat to Tart (and Beyond)
Acidity Levels in Wine
Acidity Level Descriptions
Acidity Levels in Food
Interaction Between Wine and Food Acidity
Summary
Exercises
Salt, Bitterness, and Bubbles
Introduction
Aperitif: Peller Estates Winery
Saltiness
Bitterness
Sparkling Wine and Pairing
Effervescence: The Great Equalizer?
Summary
Exercises
Wine and Food Texture Characteristics
Wine Texture Characteristics: Tannin, Oak, and Body
Introduction
Aperitif: The Exemplary Nature of a Symbiosis Between Food Dishes and Cognacs
Texture in Wine
Tannin
Mouthfeel Wheel
Alcohol Level
The Impact of Oak
Overall Wine Body
Maturity, Micro-oxygenation, and Other Factors
Summary
Exercises
Food Texture Characteristics: Fattiness, Cooking Method, Protein, and Body
Introduction
Aperitif: Canoe Restaurant and Bar
Fattiness in Food
Cooking Method and Protein Interactions
Overall Food Body
Interaction of Wine and Food Textures
Summary
Exercises
Flavors: Architectural Elements in the Wine and Food Pairing Process
The Impact of Spice
Introduction
Aperitif: Bayou La Seine-An American Restaurant in Paris
Wine Varietals and Styles
Food Types and Styles
How Spice Is Assessed: Identifying Hot, Savory, or Sweet
Impact on Pairing Possibilities
Summary
Exercises
Flavor Intensity and Flavor Persistency
Introduction
Aperitif: Release Weekend Wine and Food Menu from On the Twenty
Identifying Flavor Types in Wine and Food
Food Flavor Categories
Wine Flavor Categories
Assessing Flavor Intensity
The Interaction of Wine and Food Flavor Intensity
Assessing Flavor Persistency
The Interaction of Wine and Food Flavor Persistency
Summary
Exercises
The Whole Enchilada: Putting it All Together
Menu Planning: Horizontal and Vertical Pairing Decisions
Introduction
Aperitif: Food and Wine of the Pacific Northwest
General Menu Planning Suggestions
Basic Wine Sequencing Recommendations
Pacific Northwest Menu
Wine and Food Pairing Instrument
Wine and Food Match Decision Tree
A Profiling Approach to Match Level Assessment
Summary
Exercises
Wine and Cheese: A Natural Affinity?
Introduction
Aperitif: Cheese, an Inspiration and an Education
Wine and Cheese Pairing
Cheese Categories
Summary
Exercises
The Grand Finale: Dessert and Dessert Wines
Introduction
Aperitif: Niagara's Wine Region
Dessert Wine Categories
Dessert Selection and Wine Pairing
Dessert Categories
Summary
Exercises
The Customer Experience: Product, Service, and Training Issues
Introduction
Aperitif: Product-Service Considerations for a Food and Wine Program
The Total Experience: Creating Distinctive Food and Wine Capabilities
Wine and Food Training Process
Summary
Exercises
Glossary
Index

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