food-and-wine-pairing-a-sensory-experience-robert-harrington
food-and-wine-pairing-a-sensory-experience-robert-harrington
food-and-wine-pairing-a-sensory-experience-robert-harrington
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128<br />
Chapter 5 The Impact of Sweetness <strong>and</strong> Acidity Levels in Wine <strong>and</strong> Food<br />
d. Cool-climate Sauvignon Blanc or Riesling<br />
Worst match 1. 2.<br />
3.<br />
Observations:<br />
4. Best match<br />
4. Did you find the best <strong>food</strong>-<strong>and</strong>-<strong>wine</strong> matches occurred when the <strong>food</strong> <strong>and</strong> <strong>wine</strong> acidity levels were equal, when <strong>food</strong> acidity<br />
was less than the <strong>wine</strong> acidity, or when <strong>food</strong> acidity was greater than the <strong>wine</strong> acidity?<br />
5. Did you identify other <strong>food</strong> or <strong>wine</strong> characteristics that contributed more to a sensation of match than acidity did?<br />
6. Other observations?<br />
NOTES<br />
1. E. Peynaud, The Taste of Wine: The Art <strong>and</strong> Science of<br />
Wine Appreciation, 2nd ed. (New York: John Wiley &<br />
Sons, 1996).<br />
2. Ibid.<br />
3. Jeffery Stewart, personal communication, Niagara,<br />
Canada, November 28, 2005.<br />
4. J. Robinson, How to Taste: A Guide to Enjoying Wine<br />
(New York: Simon & Schuster, 2000).<br />
5. Andrea Immer, Great Tastes Made Simple: Extraordinary<br />
Food <strong>and</strong> Wine Pairing for Every Palate (New<br />
York: Broadway Books, 2002); M. McWilliams, Food<br />
Fundamentals, 6th ed. (Redondo Beach, CA: Plycon<br />
Press, 1995).<br />
6. McWilliams, Food Fundamentals.<br />
7. F. Beckett, How to Match Food <strong>and</strong> Wine (London:<br />
Octopus Publishing Group, 2002); J. Simon, Wine<br />
with Food (New York: Simon & Schuster, 1996).<br />
8. Ibid.<br />
9. Immer, Great Tastes Made Simple.<br />
10. H. Charley <strong>and</strong> C. Weaver, Foods: A Scientific Approach,<br />
3rd ed. (Upper Saddle River, NJ: Prentice-<br />
Hall, 1998); C. A. Rietz, A Guide to the Selection,<br />
Combination, <strong>and</strong> Cooking of Foods (Westport, CT: AVI,<br />
1976).<br />
11. Peynaud, The Taste of Wine, 94.<br />
12. Robinson, How to Taste.<br />
13. Peynaud, The Taste of Wine, 95.<br />
14. Ibid.<br />
15. J. C. Alexopoulos <strong>and</strong> J. P. Henderson, About Wine<br />
(Clifton Park, NY: Thomson Delmar Learning,<br />
2006).<br />
16. Andrea Immer, Great Wine Made Simple: Straight Talk<br />
from a Master Sommelier (New York: Broadway Books,<br />
2000); S. Kolpan, B. H. Smith, <strong>and</strong> M. A. Weiss, Exploring<br />
Wine, 2nd ed. (New York: John Wiley & Sons,<br />
Inc., 2002); Peynaud, The Taste of Wine.<br />
17. Peynaud, The Taste of Wine.<br />
18. J. W. Chesser, The Art <strong>and</strong> Science of Culinary Preparation<br />
(St. Augustine, FL: Educational Institute of the<br />
American Culinary Federation, 1992).<br />
19. M. W. Baldy, The University Wine Course, 3rd ed. (San<br />
Francisco: Wine Appreciation Guild, 2003).<br />
20. A. J. P<strong>and</strong>ell, ‘‘The Acidity of Wine,’’ http://<br />
www.<strong>wine</strong>perspective.com/the acidity of <strong>wine</strong>.htm<br />
(accessed December 12, 2005).<br />
21. R. Gawel, ‘‘Volatile Acidity in Wine,’’ http://<br />
www.aromadictionary.com/articles/volatileacidity<br />
article.html (accessed December 22, 2005).<br />
22. See Kolpan, Smith, <strong>and</strong> Weiss, Exploring Wine.<br />
23. Beckett, How to Match Food <strong>and</strong> Wine.<br />
24. J. Simon, Wine with Food (New York: Simon <strong>and</strong><br />
Schuster, 1996).