Wine-tasters are used to getting brickbats along with the bouquetsWe are humans. We do not measure taste like robots. We perceive, and perception is influenced by variables and, yes, that includes the shape of the glass, the shade of the wine, the environment in which it is tasted, as well as a complex array of [...]
Wine-tasters are used to getting brickbats along with the bouquets
We are humans. We do not measure taste like robots. We perceive, and perception is influenced by variables and, yes, that includes the shape of the glass, the shade of the wine, the environment in which it is tasted, as well as a complex array of mental
Wine Tasting Event to Benefit HK Project This Wednesday
MAPLEWOOD, NJ – One of the more creative fundraisers of the year is set for Wednesday, July 10 at 7:30 PM, as the HK Project presents a “Downton Abbey & Fifty Shades of Grey Wine Tasting Event” at Highland Place. Hank Zona, the host of
Food and Wine Pairing: A Sensory Experience
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.
Customer Review: Smart and insightful
Fun to read, great exercises to test your taste. Primarily a text for students it includes some amazing recipes specially chosen to appreciate the subtle flavors of lots of wines. Can make for wonderful tasting dinner amongst friends. Highly enjoyable!
Italian vintner backed by 600 years of winemaking.(Wine): An article from: The Register-Guard (Eugene, OR)
This digital document is an article from The Register-Guard (Eugene, OR), published by Thomson Gale on November 21, 2007. The length of the article is 837 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.
Citation Details
Title: Italian vintner backed by 600 years of winemaking.(Wine)
Author: Gale Reference Team
Publication: The Register-Guard (Eugene, OR) (Newspaper)
Date: November 21, 2007
Publisher: Thomson Gale
Page: E31
Distributed by Thomson Gale
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