Food and Wine Pairing : A Sensory Experience

306 Chapter 13 The Grand Finale: Dessert and Dessert Wines

NOTES

1. Andrea Immer,Great Tastes Made Simple: Extraordinary
   Food and Wine Pairing for Every Palate(New York:
   Broadway Books, 2002).


2. K. MacNeil,The Wine Bible(New York: Workman
   Publishing Company, 2001).


3. J. Arkell,New World Wines: The Complete Guide(New
   York: Sterling, 1999), 140.


4. M. Cliff, D. Yuksel, B. Girard, and M. King, ‘‘Charac-
   terization of Canadian Ice Wines by Sensory and
   Compositional Analyses,’’American Journal of Enology
   and Viticulture53, 1 (2002): 46–53.
   5. M. W. Baldy,The University Wine Course,3rd ed. (San
   Francisco: Wine Appreciation Guild, 2003).
   6. Immer,Great Tastes Made Simple;A. Lichine,Alexis
   Lichine’s New Encyclopedia of Wines and Spirits(New
   York: Alfred A. Knopf, 1987).
   7. Baldy,The University Wine Course.
   8. Ibid.