Renaissance Guide to Wine & Food Pairing by Tony DiDio & Amy Zavatto, with forewords by Daniel Boulud & Jean Le Du (Alpha, Penguin Group) What are the basic rules of wine and food pairing? If “white with fish, red with meat” rolls off your tongue, you’d be ... wrong. There's a lot more to wine and food pairing than memorizing a few simple rules. The true connoisseur knows the subtleties – and in Renaissance Guide to Wine & Food Pairing, a wine expert shares his secrets.
Wine expert Tony
DiDio, a 25-year veteran of
Along the way, readers are treated to in-depth interviews,
advice, and comments from celebrity chefs, winemakers, and sommeliers,
Renaissance Guide to Wine & Food Pairing is a fun book for food and wine lovers and those who love to entertain at home.
Wine Tasting: A Professional Handbook by Ronald S. Jackson (A Volume in the Food Science and Technology International Series: Academic Press) is essential for absolutely anybody involved in wine tasting. The book comprehensively covers all practical and theoretical aspects of wine tasting, from the techniques used by professionals to assess wine properties and quality - to the physiological, psychological and physicochemical origins of sensory perception. The author outlines the classification of still table wines, sparkling wines and fortified wines, and explores the vineyard and winery origins of wine quality.
The major proportion of Wine Tasting is devoted to the practical concerns of preparing and performing different types of wine assessments. Data from sensory evaluation studies illustrate tests described in the book.Wine Tasting should be read by professional tasters, those who train tasters and those involved in designing wine tastings; as well as serious wine connoisseurs who want unbiased information on how to maximize their perception and appreciation of wine.
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