Detail Wine and Health of Sommeliers and Stomach   Oleh:  [s.n] Jenis: Article from Bulletin/Magazine Dalam koleksi: The Economist (http://search.proquest.com/) vol. 387 no. 8587 (Jul. 2008), page 85-86. Topik: Wine; Health; Red Wine; BloodStream Ketersediaan Perpustakaan Pusat (Semanggi) Nomor Panggil: EE29.49 Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada     Lihat Detail Induk Isi artikel Fine food sings on the palate, but pairing it with the right wine creates a chorus. Among those in the know, the plum, chocolate and spice flavours of Cabernet Sauvignons, Merlots, Pinot Noirs and Sangioveses best accentuate the rich flavours of red meats. Now, however, a group of researches led by Joseph Kanner of the Hebrew University of Jerusalem has discovered that pairing red wines like these with red meat appears to be more than just a matter of taste. Opini Anda Klik untuk menuliskan opini Anda tentang koleksi ini! Kembali

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