Evaluation of ideal wine and cheese pairs using a deviation-from-ideal scale with food and wine experts

Journal of Food Quality

Volumn 28, Issue 3, 2005, Pages 245-256

  King, Marjorie ^a   Cliff, Margaret ^a  

^a AGRICULTURE AND AGRI FOOD CANADA   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 24944485899     PISSN: 01469428     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4557.2005.00033.x     Document Type: Review

References (10)

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3. COCHRAN, W.G. & COX, G.M. 1957. Experimental Designs, p. 611, John Wiley & Sons, New York.
4. E&J GALLO WINERY. 2002. Gallo of sonoma wine and cheese pairing guide: ABC's of wine and cheese, http://www.winewebcentral.com/awineandcheese/ abc.htm (accessed October 24, 2003).
5. JACKSON, R.S. 2002. Wine Tasting: A Professional Handbook, pp. 261-262, Academic Press, San Diego, CA.
6. MOESSNER, M. Inniskillin's guide to wine and cheese pairings, http://www.wineandleisure.com/cheesepairing.html (accessed October 24, 2003).
7. NOBLE, A.C. 1996. Taste-aroma interactions. Trends Food Sci. Technol. 7, 439-444.
8. PHILLIPS, R. 2000. A Short History of Wine. Penguin Books, London. http://www.intowine.com/shop/1282-0excerpt.html (accessed October 24, 2003).
9. SHEPHERD, R., SMITH, K. and FARLEIGH, C.A. 1989. The relationship between intensity, hedonic and relative-to-ideal ratings. Food Qual. Prefer. 1, 75-80.
10. SMITH, J. 1995. Cheesemaking in Scotland - A History. Scottish Dairy Association, Scotland. http://www.efr.hw.ac.uk/SDA/book1.html (accessed October 24, 2003).