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Informationen zum Autor 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. Klappentext 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 WINE 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 developmentFood 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. Zusammenfassung 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. Inhaltsverzeichnis 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...
