Food and Wine Pairing : A Sensory Experience

128 Chapter 5 The Impact of Sweetness and Acidity Levels in Wine and Food

d.Cool-climate Sauvignon Blanc or Riesling

Worst match"1. 2.

3. 
   
   
   
   4. "Best match
      Observations:
   
   
   
   

4.Did you find the best food-and-wine matches occurred when the food and wine acidity levels were equal, when food acidity
was less than the wine acidity, or when food acidity was greater than the wine acidity?

5.Did you identify other food or wine characteristics that contributed more to a sensation of match than acidity did?

6.Other observations?

NOTES

1. E. Peynaud,The Taste of Wine: The Art and Science of
   Wine Appreciation,2nd ed. (New York: John Wiley &
   Sons, 1996).


2. Ibid.


3. Jeffery Stewart, personal communication, Niagara,
   Canada, November 28, 2005.


4. J. Robinson,How to Taste: A Guide to Enjoying Wine
   (New York: Simon & Schuster, 2000).


5. Andrea Immer,Great Tastes Made Simple: Extraordi-
   nary Food and Wine Pairing for Every Palate(New
   York: Broadway Books, 2002); M. McWilliams,Food
   Fundamentals,6th ed. (Redondo Beach, CA: Plycon
   Press, 1995).


6. McWilliams,Food Fundamentals.


7. F. Beckett,How to Match Food and Wine(London:
   Octopus Publishing Group, 2002); J. Simon,Wine
   with Food(New York: Simon & Schuster, 1996).


8. Ibid.


9. Immer,Great Tastes Made Simple.


10. H. Charley and C. Weaver,Foods: A Scientific Ap-
    proach,3rd ed. (Upper Saddle River, NJ: Prentice-
    Hall, 1998); C. A. Rietz,A Guide to the Selection,
    Combination, and Cooking of Foods(Westport, CT: AVI,
    1976).


11. Peynaud,The Taste of Wine,94.


12. Robinson,How to Taste.


13. Peynaud,The Taste of Wine,95.


14. Ibid.


15. J. C. Alexopoulos and J. P. Henderson,About Wine
    (Clifton Park, NY: Thomson Delmar Learning,
    2006).


16. Andrea Immer,Great Wine Made Simple: Straight Talk
    from a Master Sommelier(New York: Broadway Books,
    2000); S. Kolpan, B. H. Smith, and M. A. Weiss,Ex-
    ploring Wine,2nd ed. (New York: John Wiley & Sons,
    Inc., 2002); Peynaud,The Taste of Wine.


17. Peynaud,The Taste of Wine.


18. J. W. Chesser,The Art and Science of Culinary Prepara-
    tion(St. Augustine, FL: Educational Institute of the
    American Culinary Federation, 1992).


19. M. W. Baldy,The University Wine Course,3rd ed. (San
    Francisco: Wine Appreciation Guild, 2003).


20. A. J. Pandell, ‘‘The Acidity of Wine,’’ http://
    http://www.wineperspective.com/the acidityof wine.htm
    (accessed December 12, 2005).


21. R. Gawel, ‘‘Volatile Acidity in Wine,’’ http://
    http://www.aromadictionary.com/articles/volatileacidity
    article.html (accessed December 22, 2005).


22. See Kolpan, Smith, and Weiss,Exploring Wine.


23. Beckett,How to Match Food and Wine.


24. J. Simon,Wine with Food(New York: Simon and
    Schuster, 1996).