This is a good example between a short article made for a Magazine and a book which is much more complicated to draw.
If you look at the "definition of Oxidized wine ... it smell like Sherry or vinegar" Sherry YES, vinegar NO. When a wine smell vinegar it come from acetic acid and will not develop "overnight" as stated. If so, every body will be able to make vinegar at home. How come a "Master Sommelier" could be so confuse?
Another widely repeated miss information "Your different taste buds are located on varying parts of your tongue". No, we carry several thousands of buds all over the tong. "Via small openings in the tongue epithelium, called taste pores, parts of the food dissolved in saliva come into contact with taste receptors. The taste receptor cells send information detected by clusters of various receptors and ion channels to the gustatory areas of the brain via the seventh, ninth and tenth cranial nerves." Wikipedia
Let's remember this books is about "pairing wine & food" by professional journalist and Master Sommelier.
Furthermore, the chapter 4 on White Wine's Flavor Profiles include "Rosy-Cheeked Wines".
Again, how can someone mix White wine and Rosés pairing???
In the same chapter, Definition of Malolactic fermentation: "All red wine got through malolactic fermentation." This assertion is falls.
Let's Get Pairing.
Authors start with Riesling.
Why? It's the most wine sold in US? Or they start in alphabetical order? Who knows?
Best from = Germany; Alsace, Washington, New York, Australia without making a mention as German Riesling are so sweet as they have their specific classification labeled on front of the bottle like Riesling Kabinett. For a book of Pairing expert it would be a good advise to mention it.
Appendix C call for Master Pairing List on page 190 or 191 you would find 50% of recommendation which include sparkling. At list we know they love sparkling but we don't know than Prosseco are sweet not to be confuse with best Californian sparkling which are more acidic. Should we make the same pairing with sweet as with acidic dominant sparkling?
Wine pairing Resources do not include any European writer.
Did they know Decanter? It's by far the best available magazine and on line resource [...]
My recommendation: don't waist your time and money. Look for book from Hugh Johnson, Jancis Robinson MV, OZ Clarke, Steven Spurrier which will bring you much more knowledge than this essay which should not had been publish.
