A Study on Food and Wine Pairing of Blooms Restaurant, Eros Hotel, Nehru Place

1
Zubair Ali
Zubair Ali
2
Hritik Kumar
Hritik Kumar
3
Himanshu Sharma
Himanshu Sharma
4
Prof. (Dr.) Rajiv Mishra
Prof. (Dr.) Rajiv Mishra DLitt, PhD, MTTM, MHM, MBA, BHM, FIH, FMBRC, FHIS, FABI, FIIP, FCEGR, FRIOASD, FSASS, MIMA, MISTD, MISTE, AMT (AIMA), Dean – School of Hospitality & Tourism, Galgotias University, Greater Noida.
4 Galgotias University

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Appropriate wine selection and food pairings provide caterers with opportunities to increase customer gastronomic satisfaction as part of the dining experience. This paper discusses objectives in food and wine pairing, matching traditions, and key elements of wine and food: components, texture, and flavors. The practice is designed to provide students and guests with an increased depth of experience in food and wine pairing and knowledge of how food and wine elements interact and transform one another. The aim of this study was to identify which attributes impacted the dynamic liking food and wine individually, as well as when consumed together. 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.

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No external funding was declared for this work.

Conflict of Interest

The authors declare no conflict of interest.

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No ethics committee approval was required for this article type.

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Zubair Ali. 2026. \u201cA Study on Food and Wine Pairing of Blooms Restaurant, Eros Hotel, Nehru Place\u201d. Global Journal of Management and Business Research - F: Real estate, Event, Tourism Management & Transporting GJMBR-F Volume 22 (GJMBR Volume 22 Issue F1): .

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GJMBR Volume 22 Issue F1
Pg. 31- 32
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Crossref Journal DOI 10.17406/GJMBR

Print ISSN 0975-5853

e-ISSN 2249-4588

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GJMBR-F Classification: DDC Code: 641.5 LCC Code: TX714
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August 3, 2022

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Appropriate wine selection and food pairings provide caterers with opportunities to increase customer gastronomic satisfaction as part of the dining experience. This paper discusses objectives in food and wine pairing, matching traditions, and key elements of wine and food: components, texture, and flavors. The practice is designed to provide students and guests with an increased depth of experience in food and wine pairing and knowledge of how food and wine elements interact and transform one another. The aim of this study was to identify which attributes impacted the dynamic liking food and wine individually, as well as when consumed together. 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.

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A Study on Food and Wine Pairing of Blooms Restaurant, Eros Hotel, Nehru Place

Hritik Kumar
Hritik Kumar
Himanshu Sharma
Himanshu Sharma
Prof. (Dr.) Rajiv Mishra
Prof. (Dr.) Rajiv Mishra Galgotias University

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