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

Figure 2.4a
Wines 1 to 3
Figure 2.4b
Wines 4 to 6
1 2 3
4 5 6
NOTES
1. E. Peynaud, The Taste of Wine: The Art and Science of
Wine Appreciation, 2nd ed. (New York: John Wiley and
Sons, 1996), 19.
2. W. A. Schmid, The Hospitality Manager’s Guide to Wine,
Beers, and Spirits (Upper Saddle River, NJ: Prentice-
Hall, 2004).
3. Peynaud, The Taste of Wine.
4. A. Lichine, Alexis Lichine’s New Encyclopedia of Wines &
Spirits (New York: Alfred A. Knopf, 1987).
5. M. A. Amerine and E. B. Roessler, Wines: Their Sensory
Evaluation (San Francisco: W. H. Freeman and Company,
1976); M. W. Baldy, The University Wine Course,
3rd ed. (San Francisco: Wine Appreciation Guild,
2003).
6. Andrea Immer, Great Wine Made Simple: Straight Talk
from a Master Sommelier (New York: Broadway Books,
2000).
7. Baldy, The University Wine Course; Peynaud, The Taste
of Wine.
8. Peynaud, The Taste of Wine.
Notes 43
9. Peynaud, The Taste of Wine; J. Robinson, How to Taste:
A Guide to Enjoying Wine (New York: Simon & Schuster,
2000).
10. Peynaud, The Taste of Wine.
11. Ibid.
12. Ibid.
13. Ibid.
14. K. Zraly, Windows on the World Complete Wine Course
(New York: Sterling Publishing Company, 2003).
15. K. MacNeil, The Wine Bible (New York: Workman
Publishing Company. 2001).
16. Immer, Great Wine Made Simple.
17. Peynaud, The Taste of Wine.
18. Ibid.
19. Robinson, How to Taste.
20. Andrea Immer, Great Tastes Made Simple: Extraordinary
Food and Wine Pairing for Every Palate (New
York: Broadway Books, 2002); Peynaud, The Taste of
Wine.
21. Peynaud, The Taste of Wine.
22. Ibid.
23. Immer, Great Wine Made Simple.