Food and Wine Pairing

Dr. Robert Harrington is currently an associate professor at the School of Hospitality and Tourism Management at the University of Guelph. He recently transferred from Nicholls State University in May, 2005 where he served as Dean and Professor of Chef John Folse Culinary Institute for four years.

• PREFACE xiACKNOWLEDGMENTS xiiiPART A: MASTERING THE ART AND SCIENCE OF FOOD AND WINE PAIRING 1CHAPTER 1: THE WINE AND FOOD PYRAMID: A HIERARCHY OF TASTE 3Introduction 4Objectives of Food and Wine Pairing 4Aperitif: The Italian Wine and Food Perspective 5Food-and-Wine Pairing Mechanics: Matching Traditions 8Overview of Book Methods 11Key Elements of Wine and Food: A Hierarchical Perspective 11Summary: Where Do We Go from Here? 13Classic Italian Wine and Food Examples 14CHAPTER 2: TASTE BASICS AND THE BASICS OF WINE EVALUATION 19Introduction 20Aperitif: Elements of Wine Service 20Sensory Evaluation 22Basics of Wine Evaluation 23Setting Up a Tasting Session 27The Art and Science of Wine Evaluation 28Palate Mapping 31Tasting Instructions 31Summary 32Exercises 33CHAPTER 3: GASTRONOMIC IDENTITY: THE EFFECT OF THE ENVIRONMENT AND CULTURE ON PREVAILING COMPONENTS, TEXTURE, AND FLAVORS IN WINE AND FOOD 45Introduction 46Aperitif: How Should Menus and Wine Lists Be Organized? 47The Environment 50Wine: The Impact of Geography and Climate 50Culture 56History and Ethnic Diversity 56Trial and Error, Innovations, and Capabilities 57Gastronomic Identity 58Old World and New World 58Summary 61Optional Exercises 62CHAPTER 4: GASTRONOMIC IDENTITY II: FOOD AND CUISINE: THE EFFECT OF THE ENVIRONMENT AND CULTURE ON GASTRONOMY, WINE AND FOOD MARRIAGES, AND TOURISM 65Introduction 66Aperitif: Chef John Folse & Company 67The Environment 78Food: The Impact of Geography and Climate 79Culture 80History and Ethnic Diversity 81Trial and Error, Innovations, and Capabilities 81Gastronomic Identity 82Old World and New World Wine and Food Marriages 83Wine, Food, and Tourism 85Summary 86Exercises 87PART B: THE FOUNDATION: WINE AND FOOD TASTE COMPONENTS 97CHAPTER 5: THE IMPACT OF SWEETNESS AND ACIDITY LEVELS IN WINE AND FOOD 101Introduction 102Aperitif: Which to Choose First, Wine or Food? 102The Impact of Sweetness Levels in Wine and Food 103Sweetness Levels in Wine 103Sweetness Levels in Food 104Types of Sweeteners 105Perceived Sweetness Levels 105Interaction Between Wine and Food Sweetness 106Acidity: From Flat to Tart (and Beyond) 107Acidity Levels in Wine 107Acidity Level Descriptions 108Acidity Levels in Food 108Interaction Between Wine and Food Acidity 109Summary 111Exercises 112CHAPTER 6: SALT, BITTERNESS, AND BUBBLES 129Introduction 130Aperitif: Peller Estates Winery 130Saltiness 131Bitterness 132Sparkling Wine and Pairing 133Effervescence: The Great Equalizer? 136Summary 137Exercises 138PART C: WINE AND FOOD TEXTURE CHARACTERISTICS 145CHAPTER 7: WINE TEXTURE CHARACTERISTICS: TANNIN, OAK, AND BODY 149Introduction 150Aperitif: The Exemplary Nature of a Symbiosis Between Food Dishes and Cognacs 151Texture in Wine 154Tannin 155Mouthfeel Wheel 155Alcohol Level 156The Impact of Oak 157Overall Wine Body 157Maturity, Micro-oxygenation, and Other Factors 159Summary 160Exercises 161CHAPTER 8: FOOD TEXTURE CHARACTERISTICS: FATTINESS, COOKING METHOD, PROTEIN, AND BODY 167Introduction 168Aperitif: Canoe Restaurant and Bar 168Fattiness in Food 169Cooking Method and Protein Interactions 170Overall Food Body 171Interaction of Wine and Food Textures 172Summary 172Exercises 173PART D: FLAVORS: ARCHITECTURAL ELEMENTS IN THE WINE AND FOOD PAIRING PROCESS 187CHAPTER 9: THE IMPACT OF SPICE 189Introduction 190Aperitif: Bayou La Seine—An American Restaurant in Paris 190Wine Varietals and Styles 193Food Types and Styles 194How Spice Is Assessed: Identifying Hot, Savory, or Sweet 195Impact on Pairing Possibilities 198Summary 200Exercises 201CHAPTER 10: FLAVOR INTENSITY AND FLAVOR PERSISTENCY 207Introduction 208Aperitif: Release Weekend Wine and Food Menu from On the Twenty 209Identifying Flavor Types in Wine and Food 211Food Flavor Categories 212Wine Flavor Categories 213Assessing Flavor Intensity 214The Interaction of Wine and Food Flavor Intensity 215Assessing Flavor Persistency 216The Interaction of Wine and Food Flavor Persistency 217Summary 218Exercises 219PART E: THE WHOLE ENCHILADA: PUTTING IT ALL TOGETHER 229CHAPTER 11: MENU PLANNING: HORIZONTAL AND VERTICAL PAIRING DECISIONS 233Introduction 234Aperitif: Food and Wine of the Pacific Northwest 234General Menu Planning Suggestions 237Basic Wine Sequencing Recommendations 237Pacific Northwest Menu 240Wine and Food Pairing Instrument 249Wine and Food Match Decision Tree 253A Profiling Approach to Match Level Assessment 253Summary 263Exercises 264CHAPTER 12: WINE AND CHEESE: A NATURAL AFFINITY? 269Introduction 270Aperitif: Cheese, an Inspiration and an Education 270Wine and Cheese Pairing 271Cheese Categories 273Summary 280Exercises 280CHAPTER 13: THE GRAND FINALE: DESSERT AND DESSERT WINES 287Introduction 288Aperitif: Niagara’s Wine Region 288Dessert Wine Categories 289Dessert Selection and Wine Pairing 295Dessert Categories 295Summary 302Exercises 303CHAPTER 14: THE CUSTOMER EXPERIENCE: PRODUCT, SERVICE, AND TRAINING ISSUES 307Introduction 308Aperitif: Product-Service Considerations for a Food and Wine Program 308The Total Experience: Creating Distinctive Food and Wine Capabilities 309Wine and Food Training Process 310Summary 311Exercises 312GLOSSARY 313INDEX 317