Food and wine pairing : a sensory experience /
by Robert J. Harrington.
- Hoboken, N.J. : John Wiley, c2008.
- xiii, 322 p. : ill. ; 28 cm.
Includes bibliographical references and index.
Part A: Mastering the art and science of food and wine pairing: 1. The wine and food pyramid: a hierarchy of taste - 2. Taste basics and the basics of wine evaluation - 3. Gastronomic identity: The effect of the environment and culture on prevailing components, texture, and flavors in wine and food - 4. Gastronomic identity II: Food and cuisine: The effect of the environment and culture on gastronomy, wine and food marriages, and tourism -- Part B: The foundation: Wine and food taste components : 5. The impact of sweetness and acidity levels in wine and food - 6. Salt, bitterness, and bubbles -- Part C: Wine and food texture characteristics: 7. Wine texture characteristics: Tannin, Oak, and body - 8. Food texture characteristics: Fattiness, cooking method, protein and body -- Part D: Flavors: Architectural elements in the wine and food pairing process: 9. The impact of spice - 10. Flavor intensity and flavor persistency -- Part E: The whole enchilada: Putting it all together: 11. Menu planning: Horizontal and vertical pairing decisions - 12. Wine and cheese: A natural affinity? - 13. The grand finale: Dessert and dessert wines - 14. The customer experience: Product, service, and training issues.