Enogastronomy Book (English Edition)

Author: Luis Gradíssimo

Why some wines work better than others with some ingredient? Why one specific pairing is good for one person and not for other? Why some pairing work better on cold days? Which wine should be better with that dish?
Wine and food pairing are an experience, and every person is unique. This is not a wine paring book. This is about wine and food pairing, but also considering the person who will taste it, and why we taste different and enjoy different pairings. Let’s talk about wine, food, and pairing, but also about other questions that influence the result of that combination. Some theory, introducing the Enogastronomy concept, the harmonisation concept and perception conditioners, but also some case studies (Oysters, Cheese, Chocolate, Fish, Meat, among others) where we will discuss why some wines work better than others and what alternatives could we consider.A book for anyone who wants to understand the connection between Wine and Food.

ISBN: 9789893311622
Edition: 11-2020
Dimensions: 12.7 x 0.58 x 20.32 cm
Binding: Softcover
Pages: 99