Food and wine pairing technique: the book
Alessia has translated the book "Food&Wine” into English for the Italian Sommelier Association: the book is used worldwide by the association for courses and seminars.
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If the discovery of the wine world is a fascinating adventure, its pairing with food gives us even more interesting cues, at times provoking and intriguing, inspired by rooted local traditions or projected into the experimentations of new sensorial combinations. |
| The path towards the perfect matrimony between food and wine begins with the analysis of all the sensorial characteristics perceived in the food, followed by the thorough deepening of the pairing technique principles, arriving at the judgment of the harmony of the suggested pairing. |
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Courses about the food&pairing technique are available on request. Check here for some more info.
You can buy the book here
| Some examples? experiment the perfect balance of these pairings. |
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