Food and wine pairing : a sensory experience

Cover Page......Page 1
Title: FOOD AND WINE PAIRING: A SENSORY EXPERIENCE......Page 6
ISBN 0471794074......Page 7
CONTENTS (with page links)......Page 8
PREFACE......Page 14
ACKNOWLEDGMENTS......Page 16
PART A: MASTERING THE ART AND SCIENCE OF FOOD AND WINE PAIRING......Page 18
CHAPTER 1: THE WINE AND FOOD PYRAMID: A HIERARCHY OF TASTE......Page 20
OBJECTIVES OF FOOD AND WINE PAIRING......Page 21
FOOD AND WINE PAIRING MECHANICS: MATCHING TRADITIONS......Page 25
KEY ELEMENTS OF WINE AND FOOD: A HIERARCHICAL PERSPECTIVE......Page 28
SUMMARY: WHERE DO WE GO FROM HERE?......Page 30
CLASSIC ITALIAN WINE AND FOOD EXAMPLES......Page 31
CHAPTER 2: TASTE BASICS AND THE BASICS OF WINE EVALUATION......Page 36
OPENING BOTTLES THAT HAVE A CORK......Page 37
POURING ETIQUETTE......Page 38
BASICS OF WINE EVALUATION......Page 39
SETTING UP A TASTING SESSION......Page 44
THE ART AND SCIENCE OF WINE EVALUATION......Page 45
TASTING INSTRUCTIONS......Page 48
SUMMARY......Page 49
EXERCISE 2.1......Page 50
EXERCISE 2.2......Page 53
CHAPTER 3: GASTRONOMIC IDENTITY: THE EFFECT OF THE ENVIRONMENT AND CULTURE ON PREVAILING COMPONENTS, TEXTURE, AND FLAVORS IN WINE AND FOOD......Page 62
INTRODUCTION......Page 63
WINE: THE IMPACT OF GEOGRAPHY AND CLIMATE......Page 67
HISTORY AND ETHNIC DIVERSITY......Page 73
TRIAL AND ERROR, INNOVATIONS, AND CAPABILITIES......Page 74
OLD WORLD AND NEW WORLD......Page 75
SUMMARY......Page 78
OPTIONAL EXERCISES......Page 79
CHAPTER 4: GASTRONOMIC IDENTITY II: FOOD AND CUISINE: THE EFFECT OF THE ENVIRONMENT AND CULTURE ON GASTRONOMY, WINE AND FOOD MARRIAGES, AND TOURISM......Page 82
INTRODUCTION......Page 83
THE WHITE OAK EXPERIENCE......Page 85
THE ENVIRONMENT......Page 95
FOOD: THE IMPACT OF GEOGRAPHY AND CLIMATE......Page 96
CULTURE......Page 97
TRIAL AND ERROR, INNOVATIONS, AND CAPABILITIES......Page 98
GASTRONOMIC IDENTITY......Page 99
OLD WORLD AND NEW WORLD WINE AND FOOD MATCHES......Page 100
WINE, FOOD, AND TOURISM......Page 102
DISCUSSION QUESTIONS......Page 103
EXERCISE 4.1......Page 104
EXERCISE 4.2......Page 106
TASTING EXERCISE RECIPES......Page 109
PART B: THE FOUNDATION: FOOD AND WINE TASTE COMPONENTS......Page 114
CHAPTER 5: THE IMPACT OF SWEETNESS AND ACIDITY LEVELS IN WINE AND FOOD......Page 118
INTRODUCTION......Page 119
SWEETNESS LEVELS IN WINE......Page 120
SWEETNESS LEVELS IN FOOD......Page 121
PERCEIVED SWEETNESS LEVELS......Page 122
INTERACTION BETWEEN WINE AND FOOD SWEETNESS......Page 123
ACIDITY LEVELS IN WINE......Page 124
ACIDITY LEVELS IN FOOD......Page 125
INTERACTION BETWEEN WINE AND FOOD ACIDITY......Page 126
DISCUSSION QUESTIONS......Page 128
EXERCISE 5.1......Page 129
EXERCISE 5.2......Page 131
EXERCISE 5.3......Page 133
EXERCISE 5.4......Page 136
EXERCISE 5.5......Page 140
EXERCISE 5.6......Page 143
CHAPTER 6: SALT, BITTERNESS, AND BUBBLES......Page 146
INTRODUCTION......Page 147
SALTINESS......Page 148
BITTERNESS......Page 149
SPARKLING WINE AND PAIRING......Page 150
EFFERVESCENCE: THE GREAT EQUALIZER?......Page 153
SUMMARY......Page 154
EXERCISE 6.1......Page 155
PART C: WINE AND FOOD TEXTURE CHARACTERISTICS......Page 162
CHAPTER 7: WINE TEXTURE CHARACTERISTICS: TANNIN, OAK, AND BODY......Page 166
INTRODUCTION......Page 167
TEXTURE IN WINE......Page 171
MOUTHFEEL WHEEL......Page 172
ALCOHOL LEVEL......Page 173
OVERALL WINE BODY......Page 174
MATURITY, MICRO-OXYGENATION, AND OTHER FACTORS......Page 176
EXERCISE 7.1......Page 178
EXERCISE 7.3......Page 182
EXERCISE 7.4......Page 183
CHAPTER 8: FOOD TEXTURE CHARACTERISTICS: FATTINESS, COOKING METHOD, PROTEIN, AND BODY......Page 184
INTRODUCTION......Page 185
FATTINESS IN FOOD......Page 186
COOKING METHOD AND PROTEIN INTERACTIONS......Page 187
OVERALL FOOD BODY......Page 188
DISCUSSION QUESTIONS......Page 189
EXERCISE 8.1......Page 190
EXERCISE 8.2......Page 195
PART D: FLAVORS: ARCHITECTURAL ELEMENTS IN THE WINE AND FOOD PAIRING PROCESS......Page 204
CHAPTER 9: THE IMPACT OF SPICE......Page 206
INTRODUCTION......Page 207
WINE VARIETALS AND STYLES......Page 210
FOOD TYPES AND STYLES......Page 211
HOW SPICE IS ASSESSED: IDENTIFYING HOT, SAVORY, OR SWEET......Page 212
IMPACT ON PAIRING POSSIBILITIES......Page 215
DISCUSSION QUESTIONS......Page 217
EXERCISE 9.1......Page 218
EXERCISE 9.2......Page 220
EXERCISE 9.3......Page 222
CHAPTER 10: FLAVOR INTENSITY AND FLAVOR PERSISTENCY......Page 224
INTRODUCTION......Page 225
IDENTIFYING FLAVOR TYPES IN WINE AND FOOD......Page 228
FOOD FLAVOR CATEGORIES......Page 229
WINE FLAVOR CATEGORIES......Page 230
ASSESSING FLAVOR INTENSITY......Page 231
THE INTERACTION OF WINE AND FOOD FLAVOR INTENSITY......Page 232
ASSESSING FLAVOR PERSISTENCY......Page 233
THE INTERACTION OF WINE AND FOOD FLAVOR PERSISTENCY......Page 234
DISCUSSION QUESTIONS......Page 235
EXERCISE 10.1......Page 236
EXERCISE 10.2......Page 237
PART E: THE WHOLE ENCHILADA: PUTTING IT ALL TOGETHER......Page 246
CHAPTER 11: MENU PLANNING: HORIZONTAL AND VERTICAL PAIRING DECISIONS......Page 250
THE FOOD OF THE PACIFIC NORTHWEST......Page 251
WINE IN THE PACIFIC NORTHWEST......Page 253
BASIC WINE SEQUENCING RECOMMENDATIONS......Page 254
PACIFIC NORTHWEST MENU......Page 257
WINE AND FOOD PAIRING INSTRUMENT......Page 266
A PROFILING APPROACH TO MATCH LEVEL ASSESSMENT......Page 270
SUMMARY......Page 280
EXERCISE 11.1......Page 281
CHAPTER 12: WINE AND CHEESE: A NATURAL AFFINITY?......Page 286
INTRODUCTION......Page 287
WINE AND CHEESE PAIRING......Page 288
CHEESE CATEGORIES......Page 290
EXERCISE 12.1......Page 297
CHAPTER 13: THE GRAND FINALE: DESSERT AND DESSERT WINES......Page 304
INTRODUCTION......Page 305
DESSERT WINE CATEGORIES......Page 306
DESSERT CATEGORIES......Page 312
SUMMARY......Page 319
EXERCISE 13.1......Page 320
CHAPTER 14: THE CUSTOMER EXPERIENCE: PRODUCT, SERVICE, AND TRAINING ISSUES......Page 324
INTRODUCTION......Page 325
THE TOTAL EXPERIENCE: CREATING DISTINCTIVE FOOD AND WINE CAPABILITIES......Page 326
FOOD AND WINE TRAINING PROCESS......Page 327
SUMMARY......Page 328
EXERCISE 14.2......Page 329
GLOSSARY......Page 330
INDEX (with page links)......Page 334