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

306
Chapter 13 The Grand Finale: Dessert and Dessert Wines
NOTES
1. Andrea Immer, Great Tastes Made Simple: Extraordinary
Food and Wine Pairing for Every Palate (New York:
Broadway Books, 2002).
2. K. MacNeil, The Wine Bible (New York: Workman
Publishing Company, 2001).
3. J. Arkell, New World Wines: The Complete Guide (New
York: Sterling, 1999), 140.
4. M. Cliff, D. Yuksel, B. Girard, and M. King, ‘‘Characterization
of Canadian Ice Wines by Sensory and
Compositional Analyses,’’ American Journal of Enology
and Viticulture 53, 1 (2002): 46–53.
5. M. W. Baldy, The University Wine Course, 3rd ed. (San
Francisco: Wine Appreciation Guild, 2003).
6. Immer, Great Tastes Made Simple; A. Lichine, Alexis
Lichine’s New Encyclopedia of Wines and Spirits (New
York: Alfred A. Knopf, 1987).
7. Baldy, The University Wine Course.
8. Ibid.