December 2003
Petits Propos Culinaires;Dec2003, Issue 74, p10
Academic Journal
Presents a notice released by the Università di Scienze Gastronomiche in Bra, Italy on where to obtain a prospectus about food and wine culture.


Related Articles

  • Food and Wine Pairing Explained. Duple, Diana // Atlanta;Dec2000 Menu Guide 2001, Vol. 40 Issue 9, p30 

    Discusses key factors to consider when pairing food and wine. Types of wine; Wine characteristics which should be matched with the level of food acidity; Selection of wine with complementary or contrasting flavors.

  • Making that wholesome twosome. Adoki, Idango // GP: General Practitioner;12/2/2002, p59 

    Presents the author's advice on pairing food and wine. Description of guidelines regarding combination of food and wine; Presentation of list of several food with their combination of wine.

  • Wine With Food. Peragine, John // Complete Guide to Making Your Own Wine at Home: Everything You N;2010, p295 

    A variety of food paired with red and white wine that relate to articles that appeared in the book "The Complete Guide to Making Our Own Wine at Home: Everything You Need to Know Explained Simply."

  • The perfect match. Liddle, Alan J. // Nation's Restaurant News;10/6/2003, Vol. 37 Issue 40, p23 

    Focuses on the trend of food and wine pairings in the U.S. Compatibility of the alcohol and tannins in wine with the food components and flavors; Ingredient preferences of chefs; Innovation in food preparation.

  • Food for viognier. Bourne, Peter // Australian Gourmet Traveller WINE;Feb/Mar2003, Vol. 9 Issue 1, p28 

    Presents information on food combinations to be served with wines manufactured with viognier grapes. Strategy used for the selection of viognier wines; Variety in the wines; Need for the flavor richness of food served with different viognier wines; Recipes of several dishes to be served with...

  • Fishy thoughts on pairing wine and food. Lavallee, Derek M. // Hill;5/23/2008, Vol. 15 Issue 61, p19 

    The author focuses on the importance of pairing wine with the right food.

  • Matching food and wine is an art. Adoki, Idango // GP: General Practitioner;11/25/2002, p69 

    Discusses the process of combining wine with food. Selection of wine from its wide range of variety for several foods.

  • Seeing red. Sinskey, Maria Helm // Bon Appetit;Feb2006, Vol. 51 Issue 2, p86 

    The article presents pairings of food and red wine ideal for the winter season including Roasted Magret Duck Breasts with Shaved Black Truffles and Pinot Noir and Caramelized-Banana Tartlets with Bittersweet Chocolate-Port Cause paired with Tawny Port.

  • Good Standards. Asher, Gerald // Gourmet;Mar2000, Vol. 60 Issue 3, p68 

    Discusses the tradition of wine and food. Carmenet Chardonnay from the Sangiacomo Vineyard for the Catalan paella-style pasta; Chardonnay available in northeastern Spain; Spanish wine for pasta dish; Wine for lamb chops in winter menu. INSET: Rum's Velvet Revolution, by Sandra Hernandez.


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics