A naturally fermented alcoholic beverage that has too much to express itself is

the best drink to have and enjoy (Aune 2000) feasibly wine is naturaly
connection with food (Pettigrew and Charters, 2006). Wine is the foremostpreferred alcohol when it comes to pairing with food. It should be projected or
highlighted that it really gives a smooth passage in todays palate. Regardless
there is no specific or standard way to describe the sensitivity of wine.
Perhaps it depends upon person-to-person how they desire to express their
own
palate
in
terms
of
tasting
wine
(http://lib.dtc.ac.th/ebook/Hotel/Wine_Tasting,_Second_Edition.pdf). Flavors
for palate get enriched when there is a relationship between food and wine.
Hence they are the most consumed product in worldwide. (Bode, 1992;
Simon, 1996). A day will not end when sun doesnt get sets off in the context
food and wine are in complete if they arent paired. They are known as couple
in most of the European cuisine. Though it depends upon consumer liking that
which wine he prefer to have with a particular food according to his appetite.
(Hooke and Kyte-Powell, 2002). Wines are driving general public more crazy
that they are keen enough to travel wineries and cellar to know more about
wine and something different than they available with local market (Bruwer,
2003). But there is broad rule to compare food and wine harmony red meat
with red wine and white meat with white. Further more detail description and
studies are behind in these two broad rules that helps to examine the type of
food (Heath, 2000). Mainly wine is meant to used to have on particularly with
two reasons celebratory season or self satisfaction and delight moment.
Worldwide researchers are getting more in to wine when it come to pairing of
food. Perhaps they are looking forward to learn more briefly about
components and elements of wine. To do so they are ready to travel
internationally in vineyards and cellar and such improvised trends helping
tourism sector. Such efforts of traveling are put up by hospitality sector, which
are helping their own industries to enhance their knowledge to delegate their
information to guest when they ask for suggestion. Such kind of steps helps to
improvise the wine knowledge of general public and countries that are far
away to manufacture their own wine. Impact of such campaigns and tour on
wine directly implement on facts and surveys of overall societies. As earlier
people used to think wine is a luxury beverage to have however it is not so
now. It is so highly marketed that smaller minority section can also avail a
taste of wine. There is a wide range in pricing is constructed to allocate all the
segment of society can purchase.

Reference
Journals
Aune,L.(2002),Theuseofenchantmentinwineanddining,InternationalJournalofContemporary
HospitalityManagement,Vol.14No.1

( Simon, J. (1996), Wine with Food, Mitchell Beazley, London. )

( Bode, W.K.H. (1992), The marriage of food and wine, International Journal
of Wine Marketing, Vol. 4 No. 2 )
Bruwer,J.(2003),SouthAfricanwineroutes:someperspectivesonthewinetourismindustrys
structuraldimensionsandwinetourismproduct,TourismManagement,Vol.24No.4
Hooke,H.andKytePowell,R.(2002),ThePenguinGoodAustralianWineGuide,PenguinBooks,
Camberwell.
Heath,D.B.(2000),DrinkingOccasions:ComparativePerspectivesonAlcoholandCulture,Taylor&
Francis,AnnArbor,MI.
Pettigrew,S.andCharters,S.(2006),Consumersexpectationsoffoodandalcoholpairing,British
FoodJournal,Vol.108Nos2/3

ebooks.
http://lib.dtc.ac.th/ebook/Hotel/Wine_Tasting,_Second_Edition.pdf)