Food and Wine Pairing : A Sensory Experience

224 Chapter 10 Flavor Intensity and Flavor Persistency 6.Taste the wines in the following order: warm-climate Sauvignon Blanc, O ...

Exercise 10.2 225 (^12) Figure 10.4 Wines 1 and 2 MATERIALSNEEDED Table 10.7 Materials Needed for Exercise 10.2C 1 white paper n ...

226 Chapter 10 Flavor Intensity and Flavor Persistency g.Finally, repeat steps a–e using the grilled fish topped with Hollandais ...

Exercise 10.2 227 Ingredients for Pesto Sauce 2 c (475 ml) basil leaves, fresh 2 cloves garlic, peeled (^1) / 2 c (120 ml) pine ...

228 Chapter 10 Flavor Intensity and Flavor Persistency Ingredients 2 tbsp (30 ml) fresh lemon juice (^1) / 4 c (60 ml) boiling w ...

229 PART E THE WHOLE ENCHILADA: PUTTING IT ALL TOGETHER ...

230 The previous chapters have presented a variety of ideas on wine and food elements and how they react to each other. Chapters ...

231 Chapter 11 presents the concept of a wine and food pairing decision tree. This decision tree follows the hierarchy-of-taste ...

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233 CHAPTER 11 MENU PLANNING: HORIZONTAL AND VERTICAL PAIRING DECISIONS CHAPTER OUTLINE: Introduction Aperitif: Food and Wine of ...

234 Chapter 11 Menu Planning: Horizontal and Vertical Pairing Decisions INTRODUCTION Until this point, the exercises in this boo ...

The Food of the Pacific Northwest 235 cluding potatoes, corn, and onions) are produced in large quantities, thanks to irrigation ...

236 Chapter 11 Menu Planning: Horizontal and Vertical Pairing Decisions WINE IN THE PACIFIC NORTHWEST With the exception of Cali ...

Basic Wine Sequencing Recommendations 237 pubs abound everywhere from Victoria, British Columbia, to Portland, Oregon, and Boise ...

238 Chapter 11 Menu Planning: Horizontal and Vertical Pairing Decisions “Fire and Ice” Northwest Oysters Baked Olympia Oysters T ...

Basic Wine Sequencing Recommendations 239 A basic vertical pairing rule of thumb is that wine and food pairs should increase in ...

240 Chapter 11 Menu Planning: Horizontal and Vertical Pairing Decisions suggest that the fourth suggestion should supersede the ...

Pacific Northwest Menu 241 Soup Course This menu item incorporates regional ingredients (lingcod and geoduck clams), local cooki ...

242 Chapter 11 Menu Planning: Horizontal and Vertical Pairing Decisions served as a main course or as one of several smaller cou ...

Pacific Northwest Menu 243 Food Item: Roasted Columbia Basin Pheasant Marinated in Grappa with German Bread Dumplings Yield: 6 s ...