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Food and Wine Pairing: A Sensory Experience Paperback – March 5, 2007

ISBN-13: 978-0471794073 ISBN-10: 0471794074 Edition: 1st

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Editorial Reviews

From the Back Cover

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 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.

About the Author

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.
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Product Details

  • Paperback: 336 pages
  • Publisher: Wiley; 1 edition (March 5, 2007)
  • Language: English
  • ISBN-10: 0471794074
  • ISBN-13: 978-0471794073
  • Product Dimensions: 8.5 x 0.7 x 10.9 inches
  • Shipping Weight: 1.6 pounds (View shipping rates and policies)
  • Average Customer Review: 3.8 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Best Sellers Rank: #309,100 in Books (See Top 100 in Books)

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3.8 out of 5 stars
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Most Helpful Customer Reviews

9 of 9 people found the following review helpful By Bernardo on June 13, 2010
Format: Paperback Verified Purchase
This is definitely one of the best-buys ever and one of the most important books in my bookshelf. Very little has been written on pairing wine and food that is worth reading: most of it is no more than someone telling the others what he/she liked with which (very specific) wine. This is, alongside with Evan Goldstein's Perfect Pairings: A Master Sommelier's Practical Advice for Partnering Wine with Food one of the very few books that actually teach you how to analyze the wine with the food and thus select the best pairings, also learning how to make educated guesses when it is not possible to taste one or both of them. Must-have for anyone in the wine business, from waiters and sommeliers to vendors and winemakers.
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3 of 3 people found the following review helpful By The Beverage Guru on December 18, 2012
Format: Paperback
Having been teaching professional wine and food pairing for over 20 years, I have collected many books on the subject. The vast majority are of limited practical use, as they simply tell you "this food goes with that wine", but not WHY!

At last, a book which really explains why ingredients in wine and constituents of foods go together or why they clash, in a really well-structured manner.

I strongly recommend this book.

Martin G Straus
Certified WSET (Wine & Spirit Education Trust) Educator
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10 of 13 people found the following review helpful By David Victor on June 21, 2007
Format: Paperback
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!
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Frequently Bought Together

Food and Wine Pairing: A Sensory Experience + What to Drink with What You Eat: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea - Even Water - Based on Expert Advice from America's Best Sommeliers + Perfect Pairings: A Master Sommelier's Practical Advice for Partnering Wine with Food
Price for all three: $106.78

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