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Wine is the preferred accompaniment to food in fine dining gastronomic restaurants. The pairing of the two can be loose and relaxed or, alternatively, an intimate, meditative union offering an unparalleled experience between the solid (food) and liquid (beverage) elements of the meal. This chapter examines the discipline of food and wine pairing, approaching the subject from an artistic, scientific and commercial perspective. Consolidating this research with analysis through the knowledge of the sensory sciences (the interactions of taste, touch and smell) offers rigour to our work.
There are countless trends in food and wine pairing. In this chapter we present different classifications to help us understand their full sweep, exploring the renowned benchmark contributions of: Giuseppe Vaccarini, the Robert J. Harrington method, François Chartier (and molecular sommeliership), Josep Roca (applying the sixth sense to food and wine pairing), the versatility of Jeannie Cho Lee, Tim Hanni MW, among others.