Food and Wine Pairing
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More About This Title Food and Wine Pairing

English

The only book that presents food and wine pairing from a culinary and sensory perspective.

Demystifying the terminology and methodology of matching wine to food, Food and Wine Pairing: A Sensory Experience presents a practical, user-friendly approach grounded in understanding the direct relationships and reactions between food and wine components, flavors, and textures. This approach uses sensory analysis to help the practitioner identify key elements that affect pairings, rather than simply following the usual laundry list of wine-to-food matches. The text takes a culinary perspective first, making it a unique resource for culinary students and professionals.

Food and Wing Pairing:

  • Lays out the basics of wine evaluation and the hierarchy of taste concepts
  • Establishes the foundation taste components of sweet, sour, slat, and bitter in food, and dry, acidity, and effervescence in wine, and looks at how these components relate to one another
  • Discusses wine texture, and the results of their interactions with one another
  • Examines the impact that spice, flavor type, flavor intensity, and flavor persistency have one the quality of wine and food matches
  • Includes exercises to improve skills relating to taste identification and palate mapping
  • Provides a systematic process for predicting successful matches using sequential and mixed tasting methods
  • Gives guidance on pairing wine with foods such as cheese and various desserts, as well as service issues such as training and menu/wine list development
Food and Wine Paring provides students and professionals with vivid and dynamic learning features to bring the matching process to life with detail and clarity. real-world examples include menus and tasting notes from renowned restaurants, as well as Aperitifs or vignettes portraying culinary notables—both individuals and organizations—which set their wine parings in a complete gastronomical, regional, and cultural context.

Culinary students making their initial foray into understanding paring will appreciate the reader-friendly and comprehensive approach taken by Food and Wine Pairing. More advanced students, instructors, and culinary professionals will find this text to be an unparalleled tool for developing their matching process and honing their tasting instinct.

English

Dr. Robert Harrington is currently an associate professor at the School of Hospitality and Tourism Management at the University of Guelph. He recently transferred from Nicholls State University in May, 2005 where he served as Dean and Professor of Chef John Folse Culinary Institute for four years.

English

PREFACE xi

ACKNOWLEDGMENTS xiii

PART A: MASTERING THE ART AND SCIENCE OF FOOD AND WINE PAIRING 1

CHAPTER 1: THE WINE AND FOOD PYRAMID: A HIERARCHY OF TASTE 3

Introduction 4

Objectives of Food and Wine Pairing 4

Aperitif: The Italian Wine and Food Perspective 5

Food-and-Wine Pairing Mechanics: Matching Traditions 8

Overview of Book Methods 11

Key Elements of Wine and Food: A Hierarchical Perspective 11

Summary: Where Do We Go from Here? 13

Classic Italian Wine and Food Examples 14

CHAPTER 2: TASTE BASICS AND THE BASICS OF WINE EVALUATION 19

Introduction 20

Aperitif: Elements of Wine Service 20

Sensory Evaluation 22

Basics of Wine Evaluation 23

Setting Up a Tasting Session 27

The Art and Science of Wine Evaluation 28

Palate Mapping 31

Tasting Instructions 31

Summary 32

Exercises 33

CHAPTER 3: GASTRONOMIC IDENTITY: THE EFFECT OF THE ENVIRONMENT AND CULTURE ON PREVAILING COMPONENTS, TEXTURE, AND FLAVORS IN WINE AND FOOD 45

Introduction 46

Aperitif: How Should Menus and Wine Lists Be Organized? 47

The Environment 50

Wine: The Impact of Geography and Climate 50

Culture 56

History and Ethnic Diversity 56

Trial and Error, Innovations, and Capabilities 57

Gastronomic Identity 58

Old World and New World 58

Summary 61

Optional Exercises 62

CHAPTER 4: GASTRONOMIC IDENTITY II: FOOD AND CUISINE: THE EFFECT OF THE ENVIRONMENT AND CULTURE ON GASTRONOMY, WINE AND FOOD MARRIAGES, AND TOURISM 65

Introduction 66

Aperitif: Chef John Folse & Company 67

The Environment 78

Food: The Impact of Geography and Climate 79

Culture 80

History and Ethnic Diversity 81

Trial and Error, Innovations, and Capabilities 81

Gastronomic Identity 82

Old World and New World Wine and Food Marriages 83

Wine, Food, and Tourism 85

Summary 86

Exercises 87

PART B: THE FOUNDATION: WINE AND FOOD TASTE COMPONENTS 97

CHAPTER 5: THE IMPACT OF SWEETNESS AND ACIDITY LEVELS IN WINE AND FOOD 101

Introduction 102

Aperitif: Which to Choose First, Wine or Food? 102

The Impact of Sweetness Levels in Wine and Food 103

Sweetness Levels in Wine 103

Sweetness Levels in Food 104

Types of Sweeteners 105

Perceived Sweetness Levels 105

Interaction Between Wine and Food Sweetness 106

Acidity: From Flat to Tart (and Beyond) 107

Acidity Levels in Wine 107

Acidity Level Descriptions 108

Acidity Levels in Food 108

Interaction Between Wine and Food Acidity 109

Summary 111

Exercises 112

CHAPTER 6: SALT, BITTERNESS, AND BUBBLES 129

Introduction 130

Aperitif: Peller Estates Winery 130

Saltiness 131

Bitterness 132

Sparkling Wine and Pairing 133

Effervescence: The Great Equalizer? 136

Summary 137

Exercises 138

PART C: WINE AND FOOD TEXTURE CHARACTERISTICS 145

CHAPTER 7: WINE TEXTURE CHARACTERISTICS: TANNIN, OAK, AND BODY 149

Introduction 150

Aperitif: The Exemplary Nature of a Symbiosis Between Food Dishes and Cognacs 151

Texture in Wine 154

Tannin 155

Mouthfeel Wheel 155

Alcohol Level 156

The Impact of Oak 157

Overall Wine Body 157

Maturity, Micro-oxygenation, and Other Factors 159

Summary 160

Exercises 161

CHAPTER 8: FOOD TEXTURE CHARACTERISTICS: FATTINESS, COOKING METHOD, PROTEIN, AND BODY 167

Introduction 168

Aperitif: Canoe Restaurant and Bar 168

Fattiness in Food 169

Cooking Method and Protein Interactions 170

Overall Food Body 171

Interaction of Wine and Food Textures 172

Summary 172

Exercises 173

PART D: FLAVORS: ARCHITECTURAL ELEMENTS IN THE WINE AND FOOD PAIRING PROCESS 187

CHAPTER 9: THE IMPACT OF SPICE 189

Introduction 190

Aperitif: Bayou La Seine—An American Restaurant in Paris 190

Wine Varietals and Styles 193

Food Types and Styles 194

How Spice Is Assessed: Identifying Hot, Savory, or Sweet 195

Impact on Pairing Possibilities 198

Summary 200

Exercises 201

CHAPTER 10: FLAVOR INTENSITY AND FLAVOR PERSISTENCY 207

Introduction 208

Aperitif: Release Weekend Wine and Food Menu from On the Twenty 209

Identifying Flavor Types in Wine and Food 211

Food Flavor Categories 212

Wine Flavor Categories 213

Assessing Flavor Intensity 214

The Interaction of Wine and Food Flavor Intensity 215

Assessing Flavor Persistency 216

The Interaction of Wine and Food Flavor Persistency 217

Summary 218

Exercises 219

PART E: THE WHOLE ENCHILADA: PUTTING IT ALL TOGETHER 229

CHAPTER 11: MENU PLANNING: HORIZONTAL AND VERTICAL PAIRING DECISIONS 233

Introduction 234

Aperitif: Food and Wine of the Pacific Northwest 234

General Menu Planning Suggestions 237

Basic Wine Sequencing Recommendations 237

Pacific Northwest Menu 240

Wine and Food Pairing Instrument 249

Wine and Food Match Decision Tree 253

A Profiling Approach to Match Level Assessment 253

Summary 263

Exercises 264

CHAPTER 12: WINE AND CHEESE: A NATURAL AFFINITY? 269

Introduction 270

Aperitif: Cheese, an Inspiration and an Education 270

Wine and Cheese Pairing 271

Cheese Categories 273

Summary 280

Exercises 280

CHAPTER 13: THE GRAND FINALE: DESSERT AND DESSERT WINES 287

Introduction 288

Aperitif: Niagara’s Wine Region 288

Dessert Wine Categories 289

Dessert Selection and Wine Pairing 295

Dessert Categories 295

Summary 302

Exercises 303

CHAPTER 14: THE CUSTOMER EXPERIENCE: PRODUCT, SERVICE, AND TRAINING ISSUES 307

Introduction 308

Aperitif: Product-Service Considerations for a Food and Wine Program 308

The Total Experience: Creating Distinctive Food and Wine Capabilities 309

Wine and Food Training Process 310

Summary 311

Exercises 312

GLOSSARY 313

INDEX 317

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