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Cercetări cu privire la combinarea vinului cu produsele alimentare

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cris.sourceIdoai:irek.ase.md:1234567890/882
dc.creatorGoraș, Maria
dc.date2020-12-11T06:22:09Z
dc.date2020-12-11T06:22:09Z
dc.date2020-06
dc.date.accessioned2023-11-13T09:58:51Z
dc.date.available2023-11-13T09:58:51Z
dc.descriptionGORAȘ, Maria. Cercetări cu privire la combinarea vinului cu produsele alimentare. În: Simpozion ştiinţific al tinerilor cercetători (19-20 iunie 2020) [online]: Lucrări ştiinţifice. Ediţia a 18-a. Chişinău: ASEM, 2020, pp. 264-267. ISBN 978-9975-75-975-5.
dc.descriptionThe purpose of the research was to develop a balance between food and wine. There are some rules in the combination of wine and culinary dishes. The harmony between different kind of dishes and the wine, creates a state of satisfaction and gratefulness for each criteria for appreciating a service in restaurants. In many cultures, wine has had a long history of being a staple at the dinner table and in some ways both the winemaking and culinary traditions of a region will have evolved together over the years. Rather than following a set of rules, local cuisines were paired simply with local wines. The modern "art" of food pairings is a relatively recent phenomenon, fostering an industry of books and media with guidelines for pairings of particular foods and wine. In the restaurant industry, sommeliers are often present to make food pairing recommendations for the guest. The main concept behind pairings is that certain element in both food and wine interact with each other, and thus finding the right combination of these elements will make the entire dining experience more enjoyable. However, taste and enjoyment are very subjective and what may be a "textbook perfect" pairing for one taster could be less enjoyable to another. While there are many books, magazines and websites with detailed guidelines on how to pair food and wine, most food and wine experts believe that the most basic element of food and wine pairing is understanding the balance between the "weight" of the food and the weight (or body) of the wine. Heavy, robust wines like Cabernet Sauvignon can overwhelm a light, delicate dish like a quiche, while light-bodied wines like Pinot Grigio would be similarly overwhelmed by a hearty stew. Beyond weight, flavors and textures can either be contrasted or complemented. From there a food and wine pairing can also take into consideration the sugar, acid, alcohol and tannins of the wine and how they can be accentuated or minimized when paired with certain types of food. JEL: Q1
dc.formatapplication/pdf
dc.identifier978-9975-75-975-5
dc.identifierhttp://irek.ase.md:80/xmlui/handle/1234567890/882
dc.identifier.urihttps://cris.ase.md/handle/123456789/604
dc.languageother
dc.publisherASEM
dc.subjectwine
dc.subjectfood
dc.subjectpairing
dc.subjectbalance
dc.subjectflavors
dc.titleCercetări cu privire la combinarea vinului cu produsele alimentare
dc.typeArticle
dspace.entity.typePublication
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