FOOD AND WINE PAIRING A SENSORY EXPERIENCE

• Main Author: Harrington, Robert J. 1958- (Author)
• Format: Book
• Language: English
• Published: Hoboken, NJ JOHN WILEY & SONS 2008
• Subjects: Cookery; Wine and wine making
• Online Access: Click Here to View Status and Holdings.
• Physical Description: xiii, 322 pages illustrations 28 cm
• Bibliography: Includes bibliographical references and index
• ISBN: 9780471794073; 0471794074

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