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Advanced Pairings for the Bourbon Food Fanatic

Peggy Noe Stevens, Susan Reigler, and Fred Minnick

in Which Fork Do I Use with My Bourbon?: Setting the Table for Tastings, Food Pairings, Dinners, and Cocktail Parties

Published in print:
2020
Published Online:
September 2020
ISBN:
9781949669091
eISBN:
9781949669121
Item type:
chapter
Publisher:
University Press of Kentucky
DOI:
10.5810/kentucky/9781949669091.003.0005
Subject:
Society and Culture, Cultural Studies

This chapter offers a deep dive into the subtleties and complexity of matching bourbon and food to bring out different layers of flavor. Bourbon flavor may be amplified, contrasted, even exploded. ... More


Wine Words

Adrienne Lehrer

in Wine and Conversation

Published in print:
2009
Published Online:
September 2009
ISBN:
9780195307931
eISBN:
9780199867493
Item type:
chapter
Publisher:
Oxford University Press
DOI:
10.1093/acprof:oso/9780195307931.003.0001
Subject:
Linguistics, Theoretical Linguistics

The large and growing wine vocabulary is analyzed into its major categories: acidity, sweetness, balance, age, astringency, body, nose, finish, effervescence, and evaluation. The vocabulary of most ... More


Touch and the Mouthfeel of Wine

Gordon M. Shepherd

in Neuroenology: How the Brain Creates the Taste of Wine

Published in print:
2016
Published Online:
January 2019
ISBN:
9780231177009
eISBN:
9780231542876
Item type:
chapter
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231177009.003.0011
Subject:
Neuroscience, Behavioral Neuroscience

In a wine tasting, as soon as the wine touches our lips and mouth our brain creates the illusion that all the ensuing wine sensations are due to “taste” in the mouth. The wine touching the mouth ... More


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