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We all taste—but what are we tasting? Knowing the factors involved in how we taste can help us develop our individual palette. Unlike the many critical reviews of food and wine pairings, this book gives a systematic approach based on personal tastes.
Covering the most common international and regional wines, the author explains how they relate to the foods we eat. Fun “homework” assignments that match specific wines with recipes and variations help readers learn how they taste as individuals. Instructors considering this book for use in a course may request an examination copy here.Author Biography
Harry Haff is a certified executive chef and certified wine educator who teaches on line at Le Cordon Bleu College of Culinary Arts based in Scottsdale, Arizona, and continuing education wine classes at Yavapai College in Prescott, Arizona. He has published articles in The Wine Report Magazine, Forsyth Living Magazine and others.
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