food-and-wine-pairing-a-sensory-experience-robert-harrington

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Chapter 4 Gastronomic Identity II: Food and Cuisine
Table 4.3 Suggested Wines for Exercise 4.1
Cool Zone Moderate Zone
Riesling from Germany or Canada (Niagara) Riesling from Alsace (France), Australia, or California
Sauvignon Blanc from the Loire Valley, Sancerre, or
New Zealand
Sauvignon Blanc from California, Bordeaux (France), or Chile
Optional List
(if the tasting group has substantial exposure to climate zone tastings, you might chose wines from this list).
Alsace Pinot Blanc or Alsace
Riesling
2. Chill the wines.
Figure 4.2
3
Wines 1 to 4
1
Italian white (from southern
regions)
3. Distribute the placemats (Figure 4.2) and set up the glasses.
4. Open the wines and pour them.
4
2
Beaujolais Côtes du Rhône
5. Taste the wines and evaluate them. Focus on identifying the differences between the cool-climate and
moderate-climate examples. Do the cool-climate and moderate-climate fruit styles, aromas, and flavors match
those suggested in Chapter 3 (Table 3.2)?
a. Sight. Are the cool-climate wines lighter in color than the moderate-climate samples?
b. Swirl and smell. What are the differences in the aromas between the cool-climate and moderate-climate
wines? Are there differences between the Rieslings’ floral characters? What are the differences between the
Sauvignon Blancs? Fruit character? Herbaceous characteristics?
c. Sip, spit, and savor. What are the taste differences? Does one have more acidity, body, alcohol, or intensity?
6. Distribute the dishes.
7. Taste the foods and evaluate them.