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

at all. Dryness and sweetness for the wine references will on average be correct, but you should already be
aware of variations that occur due to climate, winemaker, and region in which the wines are produced. The
use of these anchors in most cases will require judgment and experience to increase your overall consistency in
evaluating food and wine for each of these elements and predicting match levels based on your assessment.
Components Textures Flavors
Sweetness Acidity Bitter Saltiness Fattiness Overall Spiciness Flavor
Body
Intensity
0 No spice No flavor
Pasta with
Unsalted
extra-virgin
olive oil only
popcorn
1 Triscuit Iceberg
lettuce
Skim milk Chicken
en
papillote
Flavor
Persistence
< 3 seconds
2
Milk Weak spice
Weak flavor
3 Wheat Thins Celery 2% milk 4–6 seconds
Pasta with
balsamic
vinaigrette
Frise
4
Popcorn
2 cups with
1/8 tsp salt
5 Plain yogurt Whole milk Grilled
pork loin
6 Graham Belgian
cracker Pasta with
balsamic
vinaigrette
and extra
vinegar
endive
7
Orange juice
Half-andhalf
Intense
spice
8 Popcorn
2 cups with
1/4 tsp salt
9 Pepperidge
Radicchio
Braised
Farm
Bordeaux
beef
cookie Grapefruit
Heavy
Powerfully
Juice
cream
spicy
10 Pasta with
vinegar only
Figure B.1
Food Sensory Anchor Scale
Moderately
intense
Intense
flavor
Powerful
flavor
7–9 seconds
10–12
seconds
13 + seconds
Chapter 5 presents the impact of sweetness and acidity. While they are separate and distinct elements in wine
and food, the close relationship between sweetness and acidity in wine means that these elements cannot be
considered fully in isolation. Chapter 6 describes the effect of food bitterness, food saltiness, and wine effervescence.
After completing the exercises in each chapter, you will be able to identify levels of food-and-wine
components and discern the role each plays in food-and-wine match perception.
99