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Index
Title Page Dedication Copyright Page Introduction Part 1 - How to Taste
Chapter 1 - Wine and Food Pairing 101 Chapter 2 - Tasting Basics Chapter 3 - Enhancing the WineTasting Experience
Part 2 - Breaking It Down: Pairing Basics
Chapter 4 - White Wine’s Flavor Profiles Chapter 5 - Red Wine’s Flavor Profiles Chapter 6 - Sparkling and Dessert Wines’ Flavor Profiles Chapter 7 - The Flavor Profiles of Food Chapter 8 - Sauce and Side Dish Pairings
Part 3 - Putting It Back Together: Pairing Principles
Chapter 9 - Red Goes with Red, White Goes with White Chapter 10 - Pairing by Terroir Chapter 11 - The Science of Pairing: Intensity, Acidity, and Sweetness Chapter12 - The Artistry of Pairing: Using Your Intuition Chapter13 - Matching Wine with International Cuisines Chapter14 - Experimental Pairings
Part 4 - Pairing Experiences
Chapter15 - Going Out: Restaurant Wine Pairing Chapter 16 - Shopping for Wine and Planning a Pairing Party Chapter 17 - Pairing Beer, Spirits, Coffee, and Tea
Appendix A - Glossary Appendix B - Tasting Journal Appendix C - Master Pairings List Appendix D - A Sampling of Chefs’ Wine Menus Appendix E - Wine Pairing Resources Index
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