Robert J. Harrington

Food and Wine Pairing: A Sensory Experience provides a series of discussions and exercises ranging from identifying basic wine characteristics, including visual, aroma, and taste (acid, sweetness, oak, tannin, body, etc.), to palate mapping (acid, sweet, sour, bitter, and tannin). The book also covers basic food characteristics and the anchors of each (sweet, sour, bitter, saltiness, fattiness, body, etc.). It...