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