Notes 17
The Pinot Bianco tames the asparagus’ deep grassy flavor and the strong flavor of the dressing. In fact, the
wine seems to form an alliance with the soft, salty sweetness of the Prosciutto di Langhirano. The wine
and food elements balance each other perfectly.
NOTES
- J. M. Van Westering, ‘‘Gastronomy, the Importance
of Combining Tastes,’’ in J. S. A. Edwards (ed.),Culi-
nary Arts and Sciences; Global and National Perspectives
(Bournemouth, UK: Computational Mechanics
Publications, 1996), 15–24. - F. Beckett,How to Match Food and Wine(London: Oc-
topus Publishing Group, 2002); Andrea Immer,Great
Tastes Made Simple: Extraordinary Food and Wine Pair-
ing for Every Palate(New York: Broadway Books,
2002); L. Johnson-Bell,Pairing Wine and Food(Short
Hills, NJ: Burford Books, 1999); J. Simon,Wine with
Food(New York: Simon and Schuster, 1996). - G. Lercara,Tecnica dell’Abbinamento Cibo—Vino(Cos-
tigliole d’Asti, Italy: Italian Culinary Institute for For-
eigners, 2006), 111. - Ibid., 113.
- B. Roncarati,Viva Vino(London: Wine and Spirit
Publications, 1987). - D. Rosengarten and J. Wesson,Red Wine with Fish:
The New Art of Matching Wine with Food(New York:
Simon and Schuster, 1989).
7. Johnson-Bell,Pairing Wine and Food.
8. See Rosengarten and Wesson,Red Wine with Fish.
9. Johnson-Bell,Pairing Wine and Food;Rosengarten and
Wesson,Red Wine with Fish. - Beckett,How to Match Food and Wine.
- Simon,Wine with Food.
- Rosengarten and Wesson,Red Wine with Fish.
- Andrea Immer,Great Wine Made Simple: Straight Talk
from a Master Sommelier(New York: Broadway Books,
2000). - Rosengarten and Wesson,Red Wine with Fish,67.
- Immer,Great Tastes Made Simple.
- S. Kolpan, B. H. Smith, and M. A. Weiss,Exploring
Wine,2nd ed. (New York: John Wiley and Sons,
2002). - Simon,Wine with Food.
- Rosengarten and Wesson,Red Wine with Fish.
- M. W. Baldy,The University Wine Course,3rd ed. (San
Francisco: Wine Appreciation Guild, 2003). - Immer,Great Tastes Made Simple.