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

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Chapter 4 Gastronomic Identity II: Food and Cuisine
thinly atop everything from pasta, to salads
and carpaccio. In this case, it is added
as a garnish at the end of the risotto preparation.
White truffles are one of the most
heavenly foods in the world—and are
priced accordingly. Late fall white truffles
are superior to summer truffles, and I find
the Italian white truffles to be superior to
the New World ones that are currently
available. However, Oregon white truffles
make a reasonable substitute at a much
lower cost.
The Grilled Portobello Mushrooms
provide an earthy and meaty example
for wine pairing. The portobello is a big
brown mushroom—an overgrown crimini.
Portobellos have become a popular
‘‘vegetarian meat’’ across the United
States.
There are several wine styles that
can be investigated from both the Old
World and New World with these items.
MATERIALS NEEDED
While performing this tasting exercise,
you should assess the impact of a food’s
earthiness on the wine and food relationship.
Does it enhance the relationship
across the board? Or is the match dependent
on the wine? How does the richness
of the food item interact with the light or
rich body of the wine? What impact did
cooking technique have on this body relationship?
What part does wine sweetness
and acidity play in this relationship?
Could you differentiate Old World from
New World wines of the same varietal?
OBJECTIVES
The primary objectives of this exercise
are to compare the distinct differences
between Old World and New World wine
styles as well as to expose you to the
compatibility of earthy food and wine flavors
with a body match. It also will ex-
Table 4.4 Materials Needed for Exercise 4.2
1 white paper placemat per student with numbered circles
to place wineglasses (Figure 4.2)
1 spit cup per student Napkins
pose you to how cooking techniques affect
the relationship between matching
food and wine levels. This exercise ties in
with the discussion of gastronomic identity,
Old World and New World characteristics
of wine and food, and climate
differences in varietal characteristics.
Mise en Place: Things to Do Before
the Exercise First, review the discussion
of how the differences between
the Old World and New World manifest
in food. Also, make sure that the production
of the foods is well planned out to
ensure that hot food will be served at the
right temperature. Mise en place for the
recipes should be done in advance and
plans for transporting the item samples
to each taster and the cleanup process
should be determined ahead of time.
Crackers to cleanse the palate
Corkscrew Drinking water for each student
Utensils for tasting food 4 wineglasses per student
Prepared dishes: Duxelles, Black Truffle Mashed Potatoes.
White Truffle Risotto, Grilled Portobellos
White Wines Red Wines
Old World Chardonnay (white Burgundy)—select a wine from
Mâcon, Pouilly-Fumé, Chablis, Meursault, or Chassagne-
Montrachet
New World—select a Chardonnay from Australia, California,
Chile, or Argentina
Plates and bowls to serve dishes
Old World Pinot Noir (red
Burgundy)—select a wine from
Mercurey, Santenay, Bourgogne,
Savigny-les-Beaune, or Nuits St.
Georges
New World—select a Pinot Noir
from Oregon, cool regions of
California or New Zealand
Optional wine suggestions for additional comparisons include Italian Barolo or Barbaresco (from the Nebbiolo grape) and/or
Spanish Fino, Manzanilla, or Oloroso Sherries.
Students should bring the following to the tasting exercise: a copy of the Aroma Wheel, and the glossary (at the end of this
book).