We all taste--but what are we tasting? Knowing the factors involved in how we taste can help us develop our individual palette. Unlike the many critical reviews of food and wine pairings, this book gives a systematic approach based on personal tastes. Covering the most common international and regional wines, the author explains how they relate to the foods we eat. Fun "homework" assignments that match specific wines with recipes and variations help readers learn how they taste as individuals. Instructors considering this book for use in a course may request an examination copy here.
We all taste--but what are we tasting? Knowing the factors involved in how we taste can help us develop our individual palette. Unlike the many critical reviews of food and wine pairings, this book gives a systematic approach based on personal tastes. Covering the most common international and regional wines, the author explains how they relate to the foods we eat. Fun "homework" assignments that match specific wines with recipes and variations help readers learn how they taste as individuals. Instructors considering this book for use in a course may request an examination copy here.
Harry Haff is a certified executive chef and certified wine educator who teaches online at Le Cordon Bleu College of Culinary Arts based in Scottsdale, Arizona, and continuing education wine classes at Yavapai College in Prescott, Arizona. He has published articles in The Wine Report Magazine, Forsyth Living Magazine and others.
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Table of Contents Preface Introduction 1. Taste: How We Taste, Using Hearing, Seeing, Smelling and Touching 2. Flavor and Texture in Wine and Food 3. Your Wine and Food Pairings: Red Wines France Cabernet Sauvignon: King of the Hill, at Least for Red Wine Grapes! Merlot: The Grape That Got a Bad Rap Pinot Noir: Cranky Grape! Syrah/Shiraz 52 Gamay/Beaujolais Italy San Giovese and Brunello Nebbiolo, Barolo and Barbaresco: Could These Be the Best? Valpolicella and Amarone The Big Three: Aglianico, Negro Amaro and Nero d'Avola Primitivo/Zinfandel: Italian American or American Italian? Iberia: Spain and Portugal Tempranillo: The Go-To Grape in Spain Garnacha/Grenache: A Spanish Native That Gets Around Monastrell/Mourvèdre: Another Saga About the Young and Restless Grapes of Spain Cariñena, Mencia and Touriga: Crossing the Border Second Chances: Malbec, Carmenere, Tanat and Durif (Petite Sirah) Back to the Piedmont: Dolcetto and Barbera Some New Names? Dornfelder and Blaufränkisch 4. Your Wine and Food Pairings: White Wines France Chardonnay: A Popular, Versatile World Traveler Sauvignon Blanc: Tart, Citrusy and a World Traveler From the Loire to Bordeaux: Chenin Blanc, Semillon and Muscadet Alsace and Beyond: Pinot Blanc and Pinot Gris Gewürtztraminer: At Home on Both Sides of the Rhine River Italy Way Up North: Whites in Piedmont: Gavi and Arneis Ancient Grapes Make Great Modern Wines: Falanghina, Greco di Tuffo and Vermentino Wines by Name, Grapes Not So Much: Trebbiano and Friuliano Spain Some Spanish Whites: Albariño, Treixadura and Godello German-Austro-Hungarian Wines Grüner Veltliner and Welschriesling Hungary: Furmint-Old Wine-Making Traditions Germany and Riesling: The World's Greatest Grape? Appendix: Grape Varietals Works Cited Index
Table of Contents Preface Introduction 1. Taste: How We Taste, Using Hearing, Seeing, Smelling and Touching 2. Flavor and Texture in Wine and Food 3. Your Wine and Food Pairings: Red Wines France Cabernet Sauvignon: King of the Hill, at Least for Red Wine Grapes! Merlot: The Grape That Got a Bad Rap Pinot Noir: Cranky Grape! Syrah/Shiraz 52 Gamay/Beaujolais Italy San Giovese and Brunello Nebbiolo, Barolo and Barbaresco: Could These Be the Best? Valpolicella and Amarone The Big Three: Aglianico, Negro Amaro and Nero d'Avola Primitivo/Zinfandel: Italian American or American Italian? Iberia: Spain and Portugal Tempranillo: The Go-To Grape in Spain Garnacha/Grenache: A Spanish Native That Gets Around Monastrell/Mourvèdre: Another Saga About the Young and Restless Grapes of Spain Cariñena, Mencia and Touriga: Crossing the Border Second Chances: Malbec, Carmenere, Tanat and Durif (Petite Sirah) Back to the Piedmont: Dolcetto and Barbera Some New Names? Dornfelder and Blaufränkisch 4. Your Wine and Food Pairings: White Wines France Chardonnay: A Popular, Versatile World Traveler Sauvignon Blanc: Tart, Citrusy and a World Traveler From the Loire to Bordeaux: Chenin Blanc, Semillon and Muscadet Alsace and Beyond: Pinot Blanc and Pinot Gris Gewürtztraminer: At Home on Both Sides of the Rhine River Italy Way Up North: Whites in Piedmont: Gavi and Arneis Ancient Grapes Make Great Modern Wines: Falanghina, Greco di Tuffo and Vermentino Wines by Name, Grapes Not So Much: Trebbiano and Friuliano Spain Some Spanish Whites: Albariño, Treixadura and Godello German-Austro-Hungarian Wines Grüner Veltliner and Welschriesling Hungary: Furmint-Old Wine-Making Traditions Germany and Riesling: The World's Greatest Grape? Appendix: Grape Varietals Works Cited Index
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