Food and Wine Pairing : A Sensory Experience

Notes 205

EXERCISE 9.3

OPTIONAL EXERCISE

Try a variety of wine styles (white and
red) with everyday items such as chips
and salsa, barbecue potato chips, cho-
rizo, and pepper jack cheese. Or try your
favorite ethnic and regional recipes

for Thai, Indian, Cajun, Tex-Mex, Carib-

bean, Japanese, or hot and spicy Chinese

cuisine. Wines that have a greater likeli-

hood of matching with these foods are

those with crisp acidity, slight sweetness,

light to medium body, low to moderate

alcohol, smoother tannins, and a rela-

tively neutral flavor.

NOTES

1. Judith Bluysen, personal communication, January 15,
   2006, Paris.


2. John D. Folse,The Encyclopedia of Cajun & Creole Cui-
   sine(Gonzales, LA: Chef John Folse and Co., 2004).


3. Bluysen, personal communication.


4. D. R. Tainter and A. T. Grenis,Spices and Seasonings:
   A Food Technology Handbook,2nd ed. (New York: John
   Wiley and Sons, Inc., 2001).


5. Andrea Immer,Great Tastes Made Simple: Extraordi-
   nary Food and Wine Pairing for Every Palate. (New
   York: Broadway Books, 2002); C. A. Rietz,A Guide to
   the Selection, Combination, and Cooking of Foods(West-
   port, CT: AVI, 1961).


6. D. Rosengarten and J. Wesson,Red Wine with Fish:
   The New Art of Matching Wine with Food(New York:
   Simon and Schuster, 1989).


7. Immer,Great Tastes Made Simple;J. Robinson,Concise
   Wine Companion. (Oxford, UK: Oxford University
   Press, 2001).
   8. Tainter and Grenis,Spices and Seasonings.
   9. M. Bennion and B. Scheule,Introductory Foods,12th
   ed. (Upper Saddle River, NJ: Pearson–Prentice Hall,
   2004).
   10.The American Heritage College Dictionary(New York:
   Houghton Mifflin Company, 1997), p. 707.


8. F. Beckett.How to Match Food and Wine(London:
   Octopus, 2002).


9. Rosengarten and Wesson,Red Wine with Fish.


10. Beckett,How to Match Food and Wine.


11. R. J. Harrington and R. Hammond, ‘‘A Change from
    Anecdotal to Empirical: An Alternative Approach to
    Predicting Matches Between Wine and Food,’’Pro-
    ceedings of the EuroCHRIE Conference23 (2005):
    1–8.


12. Immer,Great Tastes Made Simple.