Food and Wine: The Secrets of Successful Pairing

by Harry Haff

Overview

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.

Product Details

ISBN-13:	9781476666075
Publisher:	McFarland & Company, Incorporated Publishers
Publication date:	03/13/2017
Pages:	220
Product dimensions:	5.90(w) x 8.80(h) x 0.70(d)
Age Range:	18 Years

About the Author

Harry Haff is a certified executive chef and certified wine educator who teaches on line 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.

Table of Contents

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