Description
Price: $67.00 - $49.62
(as of Mar 25, 2025 14:40:55 UTC – Details)
Food and Wine Pairing: A Sensory Experience provides a series of discussion and exercises ranging from identifying basic wine characteristics, including visual, aroma, taste (acid, sweetness, oak, tannin, body, etc.), palate mapping (acid, sweet, sour, bitter, and tannin), basic food characteristics and anchors of each (sweet, sour, bitter, saltiness, fattiness, body, etc). It presents how these characteristics contrast and complement each other. By helping culinary professionals develop the skills necessary to identifying the key elements in food or wine that will directly impact its matching based on contrast or similarities, they will then be able to predict excellent food and wine pairings.
Publisher : Wiley; 1st edition (March 5, 2007)
Language : English
Paperback : 336 pages
ISBN-10 : 0471794074
ISBN-13 : 978-0471794073
Reading age : 1 year and up
Item Weight : 1.7 pounds
Dimensions : 8.5 x 0.9 x 10.8 inches
Kevin O –
Excellent!
This book is a great source to increase your knowledge significantly about food and wine pairings! If you love food and if you love wine, you will cherish this book!
MissMolly –
Five Stars
Excellent book. Very informative
The Beverage Guru –
A must for any serious wine professional
Having been teaching professional wine and food pairing for over 20 years, I have collected many books on the subject. The vast majority are of limited practical use, as they simply tell you “this food goes with that wine”, but not WHY!At last, a book which really explains why ingredients in wine and constituents of foods go together or why they clash, in a really well-structured manner.I strongly recommend this book.Martin G StrausCertified WSET (Wine & Spirit Education Trust) Educator
David Victor –
Smart and insightful
Fun to read, great exercises to test your taste. Primarily a text for students it includes some amazing recipes specially chosen to appreciate the subtle flavors of lots of wines. Can make for wonderful tasting dinner amongst friends. Highly enjoyable!
Sharon –
yhummm
Had some information in it. It is easy to read and understand, clear and conciseness. The information was helpful in the class I was taking.
Bernardo –
Food and wine pairing with science in it
This is definitely one of the best-buys ever and one of the most important books in my bookshelf. Very little has been written on pairing wine and food that is worth reading: most of it is no more than someone telling the others what he/she liked with which (very specific) wine. This is, alongside with Evan Goldstein’s Perfect Pairings: A Master Sommelier’s Practical Advice for Partnering Wine with Food one of the very few books that actually teach you how to analyze the wine with the food and thus select the best pairings, also learning how to make educated guesses when it is not possible to taste one or both of them. Must-have for anyone in the wine business, from waiters and sommeliers to vendors and winemakers.
Pseudogeek –
Please do not buy the kindle edition
The index is not paginated. It is simply an alphabetical list of some of the headings and subjects in the text. The critical and absolutely essential requirements of a reference text are that the index be comprehensive, accurate, internally consistent, and clickable [I was an editor in a former life]. This index is therefore a fatal flaw of the Kindle edition I downloaded [unless you have an eidetic memory]. I cannot write a review of the contents because I cannot find what I am looking for.
R Zap –
Three Stars
I think this book is over-written and the principles could have been brought out much simpler.
J. Cuevas –
This is a very nice book for students or professionals wanting to improve their food-wine pairing knowledge, it gives detailed information about the technical facts that create a good match and also has exercises to try whilst reading it.I think the ideal use of this book is a textbook in a food-wine pairing course but I bought it for the pleasure of knowing a bit more about the subject and I’m happy about it.PS: the book includes technical details that whilst not too-difficult can increase the difficulty of reading the text and make it less appealing to some readers
Ulises Torres Pérez –
El envÃo se recibió en el momento especificado, no hubo inconveniente alguno. El producto cumplÃa con las caracterÃsticas mencionadas por el proveedor, tanto por el buen estado del mismo como la calidad del material.
Customer Review –
No, this isn’t a simple list of which wines to match with which foods; if the previous reviewer had read the blurb in the product description above, (s)he would have realised that. (For reference purposes I personally use What to Drink with What You Eat.) This book is about thinking for yourself and learning, from first principles and by carrying out tastings, what makes good matches.The format is quite ‘academic’, much like a student coursebook (the content is in fact based on real courses for sommeliers), with plenty of exercises to carry out. Many of these would work best in a sizeable tasting group because of the number of wines and foodstuffs involved, but it wouldn’t be beyond the wit of man to scale these down so that the average person can still gain benefit.One for the serious foodie and wine buff for sure, but I think it’s better to develop your own understanding in this way than rely on lists compiled by someone else whose tastes will differ from yours.
Michal Wieckowicz –
a must have for sommeliers
A Kindle Customer –
Maybe a bit too in depth.