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FedericaZanghirella

Food and wine pairing theory

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SOFT SENSATIONS HARD SENSATIONS LIQUID SENSATIONS -Greasiness -Sweet Tendency -Savouriness -Bitterness -Acidity -Succulence -Oiliness FOODWINE HARD SENSATIONS SOFT SENSATIONS DRIED SENSATIONS -Acidity -Minerality -Sparkling -Softness -Alcohol -Tannins
-Lingering -Aromaticity -Sweetness (sugar) -Structure FOODWINE -Body-Lingering -Aromaticity -Sweetness (sugar)
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Food and wine paring_1_ok