Food and Wine Pairing : A Sensory Experience

Notes 43

(^123)
Figure 2.4a
Wines 1 to 3
(^456)
Figure 2.4b
Wines 4 to 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 Com-
   pany, 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.
   9. Peynaud,The Taste of Wine;J. Robinson,How to Taste:
   A Guide to Enjoying Wine(New York: Simon & Schu-
   ster, 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: Extraordi-
   nary 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.