food-and-wine-pairing-a-sensory-experience-robert-harrington

Chapter 11 presents the concept of a wine and food pairing decision tree. This decision tree follows the
hierarchy-of-taste philosophy, with taste components as the foundation, texture as the secondary match element,
and flavor as the refining element. The exercises in the next three chapters will help you to determine pairing
situations where this hierarchy of taste holds true and pairing situations where there are exceptions to this
concept. Chapter 12 focuses on pairing wine with cheese, and Chapter 13 provides an in-depth look at dessert
and dessert wine.
Chapter 14 provides some concluding thoughts and exercises on the food-and-wine pairing processes. It also
covers some broader topics related to a bundle of activities associated with a successful food-and-wine program.
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