The Direct Effects of Wine and Cheese Characteristics on Perceived Match

References

• Alexander , B. 2001 . Le cordon bleu wine essentials: Professional secrets to buying, storing, serving and drinking wine , New York : Wiley .
   Google Scholar
• Baldy , M. W. 2003 . The university wine course: A wine appreciation text & self tutorial, , 3rd ed. , San Francisco, CA : Wine Appreciation Guild .
   Google Scholar
• Beckett , F. 2002 . How to match food and wine , London : Octopus Publishing Group .
   Google Scholar
• Carlsen , J. 2004 . A review of global wine tourism research . Journal of Wine Research , 15 ( 1 ) : 5 – 13 .
   Google Scholar
• De La Presa-Owens , C. and Noble , A. C. 1997 . Effect of storage at elevated temperatures on aroma of Chardonnay wines . American Journal of Enology and Viticulture , 48 : 310 – 316 .
   Web of Science ®Google Scholar
• Immer , A. 2002 . Great tastes made simple: Extraordinary food and wine pairing for every palate , New York : Broadway Books .
   Google Scholar
• Hall , C. M. , Sharples , L. , Cambourne , B. and Macionis , N. 2002 . Wine tourism around the world , Oxford, , UK : Butterworth Heinemann .
   Google Scholar
• Harrington , R. J. and Hammond , R. Predicting synergistic matches in wine and food: Instrument testing and evaluation . Proceedings of 2005 International CHRIE Conference . pp. 155 – 160 .
   Google Scholar
• Harrington , R. J. 2005 . The wine and food pairing process: Using culinary and sensory perspectives . The Journal of Culinary Science and Technology , 4 ( 1 ) : 101 – 112 .
   Google Scholar
• King , M. C. , Cliff , M. A. and Hall , J. 2003 . Effectiveness of the ‘mouth-feel wheel’ for the evaluation of astringent subqualities in British Columbia red wines . Journal of Wine Research , 14 ( 2/3 ) : 67 – 78 .
   Google Scholar
• Kolpan , S. , Smith , B. H. and Weiss , M. A. 2002 . Exploring wine, , 2nd ed. , New York : John Wiley & Sons, Inc. .
   Google Scholar
• Koussissi , E. , Paterson , A. and Cristovam , E. 2002 . Sensory discrimination of dry red wines from Greece . Journal of Wine Research , 13 ( 2 ) : 165 – 179 .
   Google Scholar
• MacNeil , K. 2001 . The wine bible , New York : Workman Publishing Company .
   Google Scholar
• Maresca , T. 1990 . The right wine , New York : Grove Press .
   Google Scholar
• McDonald , M. , Hugues , M. , Burns , J. , Lean , M. , Matthews , D. and Crozier , A. 1998 . Survey of the free and conjugated myricetin and quercetin content of red wines of different geographical origins . Journal of Agricultural and Food Chemistry , 46 : 368 – 375 .
   PubMed Web of Science ®Google Scholar
• Nygren , I. T. , Gustafsson , I-B. and Johansson , L. 2002 . Perceived flavour changes in white wine and after tasting blue mould cheese . Food Service Technology , 2 : 163 – 171 .
   Google Scholar
• Nygren , I. T. , Gustafsson , I-B. and Johansson , L. 2003 . Effects of tasting techniquesequential tasting vs. mixed tasting-on perception of dry white wine and blue mould cheese . Food Service Technology , 3 : 61 – 69 .
   Google Scholar
• Peynaud , E. 1996 . The taste of wine: The art and science of wine appreciation, , 2nd ed. , New York : John Wiley & Sons. .
   Google Scholar
• Robinson , J. 2000 . How to taste: A guide to enjoying wine , New York : Simon & Schuster .
   Google Scholar
• Rosengarten , D. and Wesson , J. 1989 . Red wine with fish: The new art of matching wine with food , New York : Simon and Schuster .
   Google Scholar
• Santich , B. 2004 . The study of gastronomy and its relevance to hospitality education and training . International Journal of Hospitality Management , 23 : 15 – 24 .
   Google Scholar
• Schmid , W. A. 2004 . The hospitality manager's guide to wine, beers, and spirits , Prentice-Hall .
   Google Scholar
• Simon , J. 1996 . Wine with food , New York : Simon & Schuster .
   Google Scholar
• Stone , H. and Sidel , J. L. 1998 . Quantitative descriptive analysis: Developments, applications, and the future . Food Technology , 52 ( 8 ) : 48 – 52 .
   Web of Science ®Google Scholar
• Van Westering , J. M. 1996 . Gastronomy, the importance of combining tastes . Culinary Arts and Sciences; Global and National Perspectives , 1 : 15 – 24 .
   Google Scholar
• Vaudour , E. 2002 . The quality of grapes and wine in relation to geography: Notions of terroir at various scales . Journal of Wine Research , 13 ( 2 ) : 117 – 141 .
   Google Scholar
• Werlin , L. 2000 . The new American cheese , New York : Stewart, Tabori, & Chang, Inc .
   Google Scholar
• Wolf , E. 2006 . Culinary tourism: The hidden harvest , Dubuque, Iowa : Kendall/Hunt Publishing Company .
   Google Scholar