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Open AccessReview

Oenology in the Kitchen: The Sensory Experience Offered by Culinary Dishes Cooked with Alcoholic Drinks, Grapes and Grape Leaves

1
Chemistry Research Centre (CQ-VR), Department of Biology and Environment, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, 5001-801 Vila Real, Portugal
2
Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), Department of Biology and Environment, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
*
Author to whom correspondence should be addressed.
Academic Editor: Robert J. Harrington
Beverages 2017, 3(3), 42; https://doi.org/10.3390/beverages3030042
Received: 21 June 2017 / Revised: 5 August 2017 / Accepted: 9 August 2017 / Published: 21 August 2017
(This article belongs to the Special Issue Food and Wine Pairing)
A good pairing is based on the complementary role of wine on the four important factors of food: components, textures, flavors and colors. Common wine and food examples of food preparation with wine or vine products, such as grapes or vine leaves, exemplify numerous similarities and contrasting characteristics in those four parameters, which we can find in an enjoyable meal. The knowledge of the internal anatomy and composition of both grape berries, which includes the skin, the mesocarp and the endocarp, and vine leaf, which includes the vascular system, parenchymatous mesophyll and epidermis, is essential to know how to develop new, tastier and healthier dishes. An understanding of these ideas is important when defining gastronomic tourism strategies and even local restaurant concepts and ideas. The aim of this review is to provide some insights about the sensory experiences offered by culinary dishes cooked with grapes, vine leaves and wines and other alcoholic beverages like distilled spirits and liqueurs, bearing in mind that wine will be the drink of elation for accompanying such dishes. View Full-Text
Keywords: wine; alcoholic drinks; grapes; vine leaves; sensory experience; cooking wine; alcoholic drinks; grapes; vine leaves; sensory experience; cooking
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MDPI and ACS Style

Cosme, F.; Pinto, T.; Vilela, A. Oenology in the Kitchen: The Sensory Experience Offered by Culinary Dishes Cooked with Alcoholic Drinks, Grapes and Grape Leaves. Beverages 2017, 3, 42. https://doi.org/10.3390/beverages3030042

AMA Style

Cosme F, Pinto T, Vilela A. Oenology in the Kitchen: The Sensory Experience Offered by Culinary Dishes Cooked with Alcoholic Drinks, Grapes and Grape Leaves. Beverages. 2017; 3(3):42. https://doi.org/10.3390/beverages3030042

Chicago/Turabian Style

Cosme, Fernanda; Pinto, Teresa; Vilela, Alice. 2017. "Oenology in the Kitchen: The Sensory Experience Offered by Culinary Dishes Cooked with Alcoholic Drinks, Grapes and Grape Leaves" Beverages 3, no. 3: 42. https://doi.org/10.3390/beverages3030042

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