Food and Wine Pairing : A Sensory Experience

Contents ix

• TEXTURE, AND FLAVORS IN WINE AND FOOD ENVIRONMENT AND CULTURE ON PREVAILING COMPONENTS,
  
  
  • Introduction
  
  
  • Aperitif: How Should Menus and Wine Lists Be Organized?
  
  
  • The Environment
  
  
  • Wine: The Impact of Geography and Climate
  
  
  • Culture
  
  
  • History and Ethnic Diversity
  
  
  • Trial and Error, Innovations, and Capabilities
  
  
  • Gastronomic Identity
  
  
  • Old World and New World
  
  
  • Summary
  
  
  • Optional Exercises
  
  
  
  


• WINE AND FOOD MARRIAGES, AND TOURISM THE EFFECT OF THE ENVIRONMENT AND CULTURE ON GASTRONOMY,
  
  
  • Introduction
  
  
  • Aperitif: Chef John Folse & Company
  
  
  • The Environment
  
  
  • Food: The Impact of Geography and Climate
  
  
  • Culture
  
  
  • History and Ethnic Diversity
  
  
  • Trial and Error, Innovations, and Capabilities
  
  
  • Gastronomic Identity
  
  
  • Old World and New World Wine and Food Marriages
  
  
  • Wine, Food, and Tourism
  
  
  • Summary
  
  
  • Exercises
  
  
  
  


• TASTE COMPONENTS PART B: THE FOUNDATION: WINE AND FOOD


• IN WINE AND FOOD CHAPTER 5: THE IMPACT OF SWEETNESS AND ACIDITY LEVELS
  
  
  • Introduction
  
  
  • Aperitif: Which to Choose First, Wine or Food?
  
  
  • The Impact of Sweetness Levels in Wine and Food
  
  
  • Sweetness Levels in Wine
  
  
  • Sweetness Levels in Food
  
  
  • Types of Sweeteners
  
  
  • Perceived Sweetness Levels
  
  
  • Interaction Between Wine and Food Sweetness
  
  
  • Acidity: From Flat to Tart (and Beyond)
  
  
  • Acidity Levels in Wine
  
  
  • Acidity Level Descriptions
  
  
  • Acidity Levels in Food
  
  
  • Interaction Between Wine and Food Acidity
  
  
  • Summary Contents vii
  
  
  • Exercises
  
  
  
  


• CHAPTER 6: SALT, BITTERNESS, AND BUBBLES
  
  
  • Introduction
  
  
  • Aperitif: Peller Estates Winery
  
  
  • Saltiness
  
  
  • Bitterness
  
  
  • Sparkling Wine and Pairing
  
  
  • Effervescence: The Great Equalizer?
  
  
  • Summary
  
  
  • Exercises
  
  
  
  


• CHARACTERISTICS PART C: WINE AND FOOD TEXTURE


• TANNIN, OAK, AND BODY CHAPTER 7: WINE TEXTURE CHARACTERISTICS:
  
  
  • Introduction
  
  
  • Aperitif: The Exemplary Nature of a Symbiosis Between Food Dishes and Cognacs
  
  
  • Texture in Wine
  
  
  • Tannin
  
  
  • Mouthfeel Wheel
  
  
  • Alcohol Level
  
  
  • The Impact of Oak
  
  
  • Overall Wine Body
  
  
  • Maturity, Micro-oxygenation, and Other Factors
  
  
  • Summary
  
  
  • Exercises
  
  
  
  


• COOKING METHOD, PROTEIN, AND BODY CHAPTER 8: FOOD TEXTURE CHARACTERISTICS: FATTINESS,
  
  
  • Introduction
  
  
  • Aperitif: Canoe Restaurant and Bar
  
  
  • Fattiness in Food
  
  
  • Cooking Method and Protein Interactions
  
  
  • Overall Food Body
  
  
  • Interaction of Wine and Food Textures
  
  
  • Summary
  
  
  • Exercises
  
  
  
  


• THE WINE AND FOOD PAIRING PROCESS PART D: FLAVORS: ARCHITECTURAL ELEMENTS IN


• CHAPTER 9: THE IMPACT OF SPICE
  
  
  • Introduction
  
  
  • Aperitif: Bayou La Seine—An American Restaurant in Paris viii Contents
  
  
  • Wine Varietals and Styles
  
  
  • Food Types and Styles
  
  
  • How Spice Is Assessed: Identifying Hot, Savory, or Sweet
  
  
  • Impact on Pairing Possibilities
  
  
  • Summary
  
  
  • Exercises
  
  
  
  


• CHAPTER 10: FLAVOR INTENSITY AND FLAVOR PERSISTENCY
  
  
  • Introduction
  
  
  • Aperitif: Release Weekend Wine and Food Menu from On the Twenty
  
  
  • Identifying Flavor Types in Wine and Food
  
  
  • Food Flavor Categories
  
  
  • Wine Flavor Categories
  
  
  • Assessing Flavor Intensity
  
  
  • The Interaction of Wine and Food Flavor Intensity
  
  
  • Assessing Flavor Persistency
  
  
  • The Interaction of Wine and Food Flavor Persistency
  
  
  • Summary
  
  
  • Exercises
  
  
  
  


• TOGETHER PART E: THE WHOLE ENCHILADA: PUTTING IT ALL


• VERTICAL PAIRING DECISIONS CHAPTER 11: MENU PLANNING: HORIZONTAL AND
  
  
  • Introduction
  
  
  • Aperitif: Food and Wine of the Pacific Northwest
  
  
  • General Menu Planning Suggestions
  
  
  • Basic Wine Sequencing Recommendations
  
  
  • Pacific Northwest Menu
  
  
  • Wine and Food Pairing Instrument
  
  
  • Wine and Food Match Decision Tree
  
  
  • A Profiling Approach to Match Level Assessment
  
  
  • Summary
  
  
  • Exercises
  
  
  
  


• CHAPTER 12: WINE AND CHEESE: A NATURAL AFFINITY?
  
  
  • Introduction
  
  
  • Aperitif: Cheese, an Inspiration and an Education
  
  
  • Wine and Cheese Pairing
  
  
  • Cheese Categories
  
  
  • Summary
  
  
  • Exercises
  
  
  
  


• DESSERT WINES CHAPTER 13: THE GRAND FINALE: DESSERT AND
  
  
  • Introduction
  
  
  • Aperitif: Niagara’s Wine Region
  
  
  • Dessert Wine Categories
  
  
  • Dessert Selection and Wine Pairing
  
  
  • Dessert Categories
  
  
  • Summary
  
  
  • Exercises
  
  
  
  


• TRAINING ISSUES CHAPTER 14: THE CUSTOMER EXPERIENCE: PRODUCT, SERVICE, AND
  
  
  • Introduction
  
  
  • Aperitif: Product-Service Considerations for a Food and Wine Program
  
  
  • The Total Experience: Creating Distinctive Food and Wine Capabilities
  
  
  • Wine and Food Training Process
  
  
  • Summary
  
  
  • Exercises
  
  
  • GLOSSARY
  
  
  • INDEX