Harrington:

Food and Wine Pairing: A Sensory Experience

Instructor Companion Site

Table Of Contents

Chapter 1: THE WINE AND FOOD PYRAMID: A HIERARCHY OF TASTE.

Chapter 2: TASTE BASICS AND THE BASICS OF WINE EVALUATION.

Chapter 3: GASTRONOMIC IDENTITY: THE EFFECT OF THE ENVIRONMENT AND CULTURE ON PREVAILING COMPONENTS,TEXTURE, AND FLAVORS IN WINE AND FOOD.

Chapter 4: GASTRONOMIC IDENTITY II: FOOD AND CUISINE: THE EFFECT OF THE ENVIRONMENT AND CULTURE ON GASTRONOMY, WINE AND FOOD MARRIAGES, AND TOURISM.

Chapter 5: THE IMPACT OF SWEETNESS AND ACIDITY LEVELS IN WINE AND FOOD.

Chapter 6: CHAPTER 6: SALT, BITTERNESS, AND BUBBLES.

Chapter 7: CHAPTER 7: WINE TEXTURE CHARACTERISTICS: TANNIN, OAK, AND BODY.

Chapter 8: FOOD TEXTURE CHARACTERISTICS: FATTINESS, COOKING METHOD, PROTEIN, AND BODY.

Chapter 9: THE IMPACT OF SPICE.

Chapter 10: FLAVOR INTENSITY AND FLAVOR PERSISTENCY.

Chapter 11: MENU PLANNING: HORIZONTAL AND VERTICAL PAIRING DECISIONS.

Chapter 12: WINE AND CHEESE: A NATURAL AFFINITY?

Chapter 13: THE GRAND FINALE: DESSERT AND DESSERT WINES.

Chapter 14: THE CUSTOMER EXPERIENCE: PRODUCT, SERVICE, AND TRAINING ISSUES.

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