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July 8, 2012


The method on matching food and wine described below is based on the principles of proximity and contrast of flavors between a food and wine, as is evident from the compilation of a special form, used by the Italian Sommelier.

Are considered and evaluated certain characteristics of the wine and food attributing a score to each sensation.

The values are then plotted on a sheet with concentric circles that, when combined, will form two irregular polygons, one for food and one for the wine: the longer form of the two polygons will be more like the pairing will fail.

1 – Aspects of assessment of a food:

Flavors, Aromaticity, Persistence, Sensation Soft, Hard Feelings, Summary of flavors

2 – Aspects of evaluation of a wine:

Acidity, flavor, Effervescence, Softness, Perfume, Aroma, alcohol, tannin, Specifications summary.


1 – Aspects of Evaluation of a Food

– Taste: Like wine for the…

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