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Summary
Summary
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.
Author Notes
Robert J. Harrington, PhD, MBA, CEC, is currently an associate professor at the School of Hospitality and Tourism Management at the University of Guelph, Ontario, Canada
Table of Contents
Preface | p. XI |
Acknowledgments | p. XIII |
Part A Mastering the Art and Science of Food and Wine Pairing | p. 1 |
Chapter 1 The Wine and Food Pyramid: A Hierarchy of Taste | p. 3 |
Introduction | p. 4 |
Objectives of Food and Wine Pairing | p. 4 |
Aperitif: The Italian Wine and Food Perspective | p. 5 |
Food-and-Wine Pairing Mechanics: Matching Traditions | p. 8 |
Overview of Book Methods | p. 11 |
Key Elements of Wine and Food: A Hierarchical Perspective | p. 11 |
Summary: Where Do We Go from Here? | p. 13 |
Classic Italian Wine and Food Examples | p. 14 |
Chapter 2 Taste Basics and the Basics of Wine Evaluation | p. 19 |
Introduction | p. 20 |
Aperitif: Elements of Wine Service | p. 20 |
Sensory Evaluation | p. 22 |
Basics of Wine Evaluation | p. 23 |
Setting Up a Tasting Session | p. 27 |
The Art and Science of Wine Evaluation | p. 28 |
Palate Mapping | p. 31 |
Tasting Instructions | p. 31 |
Summary | p. 32 |
Exercises | p. 33 |
Chapter 3 Gastronomic Identity: The Effect of the Environment and Culture on Prevailing Components, Texture, and Flavors in Wine and Food | p. 45 |
Introduction | p. 46 |
Aperitif: How Should Menus and Wine Lists Be Organized? | p. 47 |
The Environment | p. 50 |
Wine: The Impact of Geography and Climate | p. 50 |
Culture | p. 56 |
History and Ethnic Diversity | p. 56 |
Trial and Error, Innovations, and Capabilities | p. 57 |
Gastronomic Identity | p. 58 |
Old World and New World | p. 58 |
Summary | p. 61 |
Optional Exercises | p. 62 |
Chapter 4 Gastronomic Identity II: Food and Cuisine: The Effect of the Environment and Culture on Gastronomy, Wine and Food Marriages, and Tourism | p. 65 |
Introduction | p. 66 |
Aperitif: Chef John Folse & Company | p. 67 |
The Environment | p. 78 |
Food: The Impact of Geography and Climate | p. 79 |
Culture | p. 80 |
History and Ethnic Diversity | p. 81 |
Trial and Error, Innovations, and Capabilities | p. 81 |
Gastronomic Identity | p. 82 |
Old World and New World Wine and Food Marriages | p. 83 |
Wine, Food, and Tourism | p. 85 |
Summary | p. 86 |
Exercises | p. 87 |
Part B The Foundation: Wine and Food Taste Components | p. 97 |
Chapter 5 The Impact of Sweetness and Acidity Levels in Wine and Food | p. 101 |
Introduction | p. 102 |
Aperitif: Which to Choose First, Wine or Food? | p. 102 |
The Impact of Sweetness Levels in Wine and Food | p. 103 |
Sweetness Levels in Wine | p. 103 |
Sweetness Levels in Food | p. 104 |
Types of Sweeteners | p. 105 |
Perceived Sweetness Levels | p. 105 |
Interaction Between Wine and Food Sweetness | p. 106 |
Acidity: From Flat to Tart (and Beyond) | p. 107 |
Acidity Levels in Wine | p. 107 |
Acidity Level Descriptions | p. 108 |
Acidity Levels in Food | p. 108 |
Interaction Between Wine and Food Acidity | p. 109 |
Summary | p. 111 |
Exercises | p. 112 |
Chapter 6 Salt, Bitterness, and Bubbles | p. 129 |
Introduction | p. 130 |
Aperitif: Peller Estates Winery | p. 130 |
Saltiness | p. 131 |
Bitterness | p. 132 |
Sparkling Wine and Pairing | p. 133 |
Effervescence: The Great Equalizer? | p. 136 |
Summary | p. 137 |
Exercises | p. 138 |
Part C Wine and Food Texture Characteristics | p. 145 |
Chapter 7 Wine Texture Characteristics: Tannin, Oak, and Body | p. 149 |
Introduction | p. 150 |
Aperitif: The Exemplary Nature of a Symbiosis Between Food Dishes and Cognacs | p. 151 |
Texture in Wine | p. 154 |
Tannin | p. 155 |
Mouthfeel Wheel | p. 155 |
Alcohol Level | p. 156 |
The Impact of Oak | p. 157 |
Overall Wine Body | p. 157 |
Maturity, Micro-oxygenation, and Other Factors | p. 159 |
Summary | p. 160 |
Exercises | p. 161 |
Chapter 8 Food Texture Characteristics: Fattiness, Cooking Method, Protein, and Body | p. 167 |
Introduction | p. 168 |
Aperitif: Canoe Restaurant and Bar | p. 168 |
Fattiness in Food | p. 169 |
Cooking Method and Protein Interactions | p. 170 |
Overall Food Body | p. 171 |
Interaction of Wine and Food Textures | p. 172 |
Summary | p. 172 |
Exercises | p. 173 |
Part D Flavors: Architectural Elements in the Wine and Food Pairing Process | p. 187 |
Chapter 9 The Impact of Spice | p. 189 |
Introduction | p. 190 |
Aperitif: Bayou La Seine-An American Restaurant in Paris | p. 190 |
Wine Varietals and Styles | p. 193 |
Food Types and Styles | p. 194 |
How Spice Is Assessed: Identifying Hot, Savory, or Sweet | p. 195 |
Impact on Pairing Possibilities | p. 198 |
Summary | p. 200 |
Exercises | p. 201 |
Chapter 10 Flavor Intensity and Flavor Persistency | p. 207 |
Introduction | p. 208 |
Aperitif: Release Weekend Wine and Food Menu from On the Twenty | p. 209 |
Identifying Flavor Types in Wine and Food | p. 211 |
Food Flavor Categories | p. 212 |
Wine Flavor Categories | p. 213 |
Assessing Flavor Intensity | p. 214 |
The Interaction of Wine and Food Flavor Intensity | p. 215 |
Assessing Flavor Persistency | p. 216 |
The Interaction of Wine and Food Flavor Persistency | p. 217 |
Summary | p. 218 |
Exercises | p. 219 |
Part E The Whole Enchilada: Putting it All Together | p. 229 |
Chapter 11 Menu Planning: Horizontal and Vertical Pairing Decisions | p. 233 |
Introduction | p. 234 |
Aperitif: Food and Wine of the Pacific Northwest | p. 234 |
General Menu Planning Suggestions | p. 237 |
Basic Wine Sequencing Recommendations | p. 237 |
Pacific Northwest Menu | p. 240 |
Wine and Food Pairing Instrument | p. 249 |
Wine and Food Match Decision Tree | p. 253 |
A Profiling Approach to Match Level Assessment | p. 253 |
Summary | p. 263 |
Exercises | p. 264 |
Chapter 12 Wine and Cheese: A Natural Affinity? | p. 269 |
Introduction | p. 270 |
Aperitif: Cheese, an Inspiration and an Education | p. 270 |
Wine and Cheese Pairing | p. 271 |
Cheese Categories | p. 273 |
Summary | p. 280 |
Exercises | p. 280 |
Chapter 13 The Grand Finale: Dessert and Dessert Wines | p. 287 |
Introduction | p. 288 |
Aperitif: Niagara's Wine Region | p. 288 |
Dessert Wine Categories | p. 289 |
Dessert Selection and Wine Pairing | p. 295 |
Dessert Categories | p. 295 |
Summary | p. 302 |
Exercises | p. 303 |
Chapter 14 The Customer Experience: Product, Service, and Training Issues | p. 307 |
Introduction | p. 308 |
Aperitif: Product-Service Considerations for a Food and Wine Program | p. 308 |
The Total Experience: Creating Distinctive Food and Wine Capabilities | p. 309 |
Wine and Food Training Process | p. 310 |
Summary | p. 311 |
Exercises | p. 312 |
Glossary | p. 313 |
Index | p. 317 |