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Sources

Special Thanks

Ahn, Y., Ahnert, S. E., Bagrow, J.
P., Barabási, A., “Flavor network
and the principles of food pair-
ing” Scientific Reports. 15 Dec.
2011. 20 Oct. 2014. <http://www.
nature.com/srep/2011/111215/
srep00196/full/srep00196.html>.

Anderson, Kym. What Winegrape
Varieties are Grown Where? A
Global Empirical Picture. Adelaide:
University Press. 2013.

Klepper, Maurits de. “Food Pairing
Theory: A European Fad.” Gastro-
nomica: The Journal of Critical
Food Studies. Vol. 11, No. 4 Winter
2011: pp. 55-58.

Lipchock, S V., Mennella, J.A.,
Spielman, A.I., Reed, D.R. “Human
Bitter Perception Correlates with
Bitter Receptor Messenger RNA
Expression in Taste Cells 1,2,3.”
Am. Jour. of Clin. Nutrition. Oct.
2013: pp. 1136–1143.

Pandell, Alexander J. “How
Temperature Affects the Ag-
ing of Wine” The Alchemist’s
Wine Perspective. 2011. 1 Nov.
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“pH Values of Food Products.”
Food Eng. 34(3): pp. 98-99.

“Table 3: World Wine Production
by Country: 2009-2012 and %
Change 2012/2009” The Wine
Institute. 2014. 3 March 2015.
<http://www.wineinstitute.org/
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Kym Anderson

Director of Wine Economics,
University of Adelaide

Andrew L. Waterhouse

Professor of Enology, UC, Davis

Luke Wohlers

Sommelier

Tony Polzer

Italian Wine Expert

Geoff Kruth

Master Sommelier

Beth Hickey

Sommelier

Rina Bussell

Sommelier

Sam Keirsey

Washington Winemaker

Cristian Ridolfi

Italian Winemaker

Jeffrey and Sandy

Margaret and Bob

Chad Wasser

Critique

University of Adelaide

University of California,

Davis