How to include umami foods in your diet, which wines to pair with umami foods.

The 17th Annual Boston Wine Expo is taking place February 8 - 10, 2008. The event is the largest trade and consumer wine event in the country and it offers wine enthusiasts an unparalleled experience in wine and food. This year, the Grand Tasting will offer over 450 international and domestic wineries from 13 countries pouring over 1,800 ...

"Gusto e Gusti" (Italian for "Taste and Tastes") has recently published an article from Fabrizio Capra where the reporter relates his enogastronomical experiences in and around Imperia, the main city of western Liguria, proving once and for all that a whole lot has to be said about its foods, wines and sweets...

Tailor-made Trips around Israel: Visit the secret places only Israelis know about! Resources and routes for independent travelers to Israel. On your next visit to Israel, taste the foods, meet the people, drink the wines, create art - on your tailor-made trip around Israel. Let Drive-Israel.com create a complete travel plan for you and your family.

At the Los Angeles Luxury CHOCOLATE SALON, chocolate aficionados, fanatics, buyers and journalists will experience the finest in artisan, gourmet & premium chocolate, wine, and specialty food and items. The Los Angeles Luxury CHOCOLATE SALON, December 9th, 2007, announces a delicious lineup of speakers and members of its Chocolate Tasting Panel.

Wine and food matching is the process of pairing a food with complementary flavors, aromas, and textures found in wine. It can be a nuanced art and the life-long study of oenophiles and sommeliers. In very up-scale dining situations, it is not uncommon for each dish in a multi-course meal to be matched with a different wine. While individual taste certainly plays a large role in wine and food pairing, there are traditionally accepted guidelines. However, it is worth noting that a well-selected, non-traditional pairing can bring an unexpected or exciting new dimension to a meal.Perhaps the most basic guideline, familiar to even wine novices, is, “red with red and white with white.” It says that, as a guiding heuristic, white wine should be served with white-fleshed meats (fish, chicken, etc.) and red wine served with beef, lamb, and other red meats. While “sound” advice, it is an oversimplification. In fact, many dishes, including pork, salmon, duck, and turkey, can be successfully paired with red or white wine.This advice is only a starting point, as each fish or meat can be prepared in a variety of ways calling for different wines. Fish poached in red wine for example, will be better matched with a light red than with many whites. This leads to a second guideline that if the cuisine has a strong character 'matching to the sauce, not the protein' can be the best approach.A useful perspective is to match the food of a country or region with wines also from that country or region. Most Italian wines will match well with pizza, pasta or risotto, for example, if the dishes are prepared according to traditional recipes. And the contrary is also relevant: a French wine from Bordeaux, for example, may not sit comfortably alongside dishes incorporating olive oil or spices, ingredients alien to Bordeaux's indigenous cuisine.