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Wine and Food Matching
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Geliefert zwischen Mo., 04.05.2026 und Di., 05.05.2026
Details
Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Wine and food matching is the process of pairing food dishes with wine to enhance the dining experience. In many cultures, wine has had a long history of being a staple at the dinner table and in some ways both the winemaking and culinary traditions of a region will have evolved together over the years. Rather than following a set of rules, local cuisines were paired simply with local wines. The modern "art" of food pairings is a relatively recent phenomenon, fostering an industry of books and media with guidelines for pairings of particular foods and wine. In the restaurant industry, sommeliers are often present to make food pairing recommendations for the guest. The main concept behind pairings is that certain elements (such as texture and flavor) in both food and wine react differently to each other and finding the right combination of these elements will make the entire dining experience more enjoyable.
Weitere Informationen
- Allgemeine Informationen
- GTIN 09786130971670
- Editor Lambert M. Surhone, Miriam T. Timpledon, Susan F. Marseken
- Größe H6mm x B220mm x T150mm
- EAN 9786130971670
- Format Fachbuch
- Titel Wine and Food Matching
- Gewicht 181g
- Herausgeber Betascript Publishing
- Anzahl Seiten 124
- Genre Biologie
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