THE FOOD AND WINE  PAIRING TECHNIQUE

In the restaurant, the sommelier advises the client, directing him amongst the pages of wine lists and suggesting the best pairing for each dish. Ever more often we desire to try and personally select the wine to be paired with what, at that moment, inspires our taste and gluttony. The path towards the perfect matrimony between food and wine begins with the analysis of all the sensorial characteristics perceived in the food, followed by the thorough deepening of the pairing technique according to the principles of concordance and opposition, arriving at the filling out of a graphical form that translates all that the food and wine have expressed on a sensorial level.

In the end, we conclude with a judgment on the harmony of the suggested pairing. So far we have roamed into the theoretical part, but only the carefully considered tasting of many foods and many wines can allow us to acquire experience and to improve our capabilities of pairing them in the best possible manner. 

All the aliments have indeed been analyzed thoroughly depending on their taste-olfactory character and the many preparations in which they come into play. For many of these, we have suggested certain wines to be paired, not to be considered as the sole possibilities, but rather as mere examples that translate the characteristics of the most suitable types. As a confirmation of this, for certain dishes we can find a list of various wines, always capable of satisfying their sensorial requirements.

Every subject has been treated with the objective of arousing curiosity and stimulating the in depth analysis but since it is impossible to describe the sensations that we perceive by tasting food and wine, we are left with nothing but the suggestion to try them in infinite combinations, in order to reach the one that best exalts them.

The experience can only treat us with great satisfactions.

Pages: 331
Photos: 265
Diagrams: 22
Price: € 40 (€ 36 for Ais members)

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