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

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STEPS Exercise 4.2 91 1. Buy the wines. 2. Chill the white wines. 3. Distribute the placemats (Figure 4.2) and set up the glasses. 4. Open the wines and pour them. 5. Taste the wines and evaluate them. Focus on identifying the differences in style between the Old World and New World examples. Is the Old World example more subtle, elegant, and earthy? Is the New World wine bolder, lush, and fruit-forward? a. Sight. Is the Old World wine lighter in color than the New World sample? b. Swirl and smell. What are the differences in the aromas between the Old and New World wines? 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, evaluate them, and note observations. 8. Duxelles. In this exercise there are two Pinots (1 Old World and 1 New World) and two Chardonnays (1 Old World and 1 New World). Based on your analysis of each wine and each dish, select the wine that you believe will be the best match with the Duxelles. Why did you select that wine? Did you perceive similar components, body, or flavors? Now taste that wine with the Duxelles. Did the match meet your expectations? Next, taste each of the other wines with the Duxelles. Rank the wines by level of match with the food from least match to best match. Record any other observations. Least match 1. 2. 3. 4. Best match Observations: 9. Grilled Portobello Mushrooms. Select the wine that you believe will be the best match with the portobellos. Why did you select that wine? Did you perceive similar components, body, or flavors? Now taste that wine with the portobellos. Did the match meet your expectations? Next taste each of the other wines with the portobellos. Rank the wines by level of match with the portobellos from least match to best match. Record any other observations. Least match 1. 2. 3. 4. Best match Observations: 10. Black Truffle Potatoes. Select the wine that you believe will be the best match with the potatoes. Why did you select that wine? Did you perceive similar components, body, or flavors? Now taste that wine with the potatoes. Did the match meet your expectations? Next, taste each of the other wines with the potatoes. Rank the wines by level of match with the potatoes from least match to best match. Record any other observations. Least match 1. 2. 3. 4. Best match Observations: 11. White Truffle Risotto. Select the wine that you believe will be the best match with the risotto. Why did you select that wine? Did you perceive similar components, body, or flavors? Now taste that wine with the risotto. Did the match meet your expectations? Next, taste each of the other wines with the potatoes. Rank the wines by level of match with the risotto from least match to best match. Record any other observations. Least match 1. 2. 3. 4. Best match Observations: 12. Discuss and analyze the results. Did any one wine match all or the majority of the dishes relatively well? Did a particular wine do a poor job of matching overall? What do you believe was the primary determining factor of a match between the wines and food? Did reds or whites do a better job? Old World or New World wines?
92 Chapter 4 Gastronomic Identity II: Food and Cuisine TASTING EXERCISE RECIPES Food Item: Onion Rings Onions Rings seem simple enough but can come out greasy or quickly become limp. I prefer floured rings that are well seasoned to battered ones. The addition of cornstarch to this recipe helps to retain their crispy texture. Add your favorite seasoning salt or herbs as desired. Yield: 6–8 servings (enough for 20–25 tastings) Ingredients 3 large white onions, peeled and thinly sliced Frying oil 2 eggs, beaten 1 /2 c (120 ml) water or milk 2 c (450 g) flour 1 /2 c (113 g) cornstarch 1 tbsp (14 g) salt 1 /2 tbsp (7 g) black pepper 1 tbsp (14 g) finely chopped parsley Food Item: Roasted Garlic Yield: enough for 20–25 tastings Ingredients 8 heads garlic 3 tbsp (45 ml) extra-virgin olive oil Preparation Heat the frying oil to 375°F. Combine the beaten eggs and water in a small bowl. Combine the flour, cornstarch, salt, pepper, and parsley in a shallow pan. Dredge the onion rings in the flour mixture. Shake off the excess flour and dip in the egg wash. Shake off the excess egg wash and dredge one more time in the flour mixture. Fry in the hot oil until golden. Serve immediately. Preparation Preheat the oven to 375°F. Lay the garlic heads on their side and cut a small part of the top off to expose the tips of each garlic clove. Drizzle the exposed garlic tops with olive oil. Place garlic heads (tops facing up) in a baking pan and bake for 30 minutes to 1 hour, until garlic cloves feel soft when pressed. Squeeze the roasted cloves from their jackets. Roasted garlic can be eaten as is, spread over crostini by itself or with other ingredients, or incorporated into a batch of hummus.
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FOOD AND WINE PAIRING A SENSORY EXP
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FOOD AND WINE PAIRING A SENSORY EXP
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PREFACE xi ACKNOWLEDGMENTS xiii CON
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Summary 111 Exercises 112 CHAPTER 6
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CHAPTER 13: THE GRAND FINALE: DESSE
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xii Preface PEDAGOGICAL FEATURES TH
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PART A MASTERING THE ART AND SCIENC
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CHAPTER 1 THE WINE AND FOOD PYRAMID
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Aperitif/The Italian Wine and Food
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Aperitif/The Italian Wine and Food
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Food and Wine Pairing Mechanics: Ma
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OVERVIEW OF BOOK METHODS Wine and f
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Wine Sensory Pyramid The Wine Senso
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Classic Italian Wine and Food Examp
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The Pinot Bianco tames the asparagu
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20 Chapter 2 Taste Basics and the B
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STEPS Saltiness Name:______________
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BITTERNESS Exercise 6.1 143 1. Prep
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PART C WINE AND FOOD TEXTURE CHARAC
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Main texture measures used in food
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150 Chapter 7 Wine Texture Characte
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166 OBJECTIVE Chapter 7 Wine Textur
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168 Chapter 8 Fattiness, Cooking Me
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PART D FLAVORS: ARCHITECTURAL ELEME
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CHAPTER 9 THE IMPACT OF SPICE CHAPT
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Aperitif/Bayou La Seine: An America
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Ingredients for Sauce 28 oz (800 g)
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How Spice Is Assessed: Identifying
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Food Item: ________________________
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Name____________________ Spice Food
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For this exercise, I suggest using
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In this exercise, which involves id
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Try a variety of wine styles (white
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208 Chapter 10 Flavor Intensity and
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The previous chapters have presente
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CHAPTER 11 MENU PLANNING: HORIZONTA
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The Food of the Pacific Northwest 2
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Basic Wine Sequencing Recommendatio
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Basic Wine Sequencing Recommendatio
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Soup Course This menu item incorpor
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Pacific Northwest Menu 243 Food Ite
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This finished dish is full-bodied,
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While aged cheddar complements just
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Wine and Food Pairing Instrument 24
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C O M P O N E N T S T E X T U R E F
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A Profiling Approach to Match Level
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Food Item:_________________________
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Smoked Corn & Chicken Pasta Penne p
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Components Similarity Contrast Scor
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C O M P O N E N T S T E X T U R E F
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Flavor Similarity Contrast Score Lo
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STEPS Table 11.2 Wines, Food Items,
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Food Item: Grilled Sirloin Yield: 6
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270 Chapter 12 Wine and Cheese: A N
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282 STEPS Chapter 12 Wine and Chees
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288 Chapter 13 The Grand Finale: De
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304 STEPS Chapter 13 The Grand Fina
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308 Chapter 14 The Customer Experie
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314 Glossary Consistency. Refers to
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316 Glossary percent fat content an
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318 Index Botrytis cinerea 291-292
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320 Index Grassiness 38 213 Graves
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322 Index Spice(s) 190, 192, 194, 1
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