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

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CHAPTER 13: THE GRAND FINALE: DESSERT AND DESSERT WINES 287 Introduction 288 Aperitif: Niagara’s Wine Region 288 Dessert Wine Categories 289 Dessert Selection and Wine Pairing 295 Dessert Categories 295 Summary 302 Exercises 303 Contents ix CHAPTER 14: THE CUSTOMER EXPERIENCE: PRODUCT, SERVICE, AND TRAINING ISSUES 307 Introduction 308 Aperitif: Product-Service Considerations for a Food and Wine Program 308 The Total Experience: Creating Distinctive Food and Wine Capabilities 309 Wine and Food Training Process 310 Summary 311 Exercises 312 GLOSSARY 313 INDEX 317
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Page 6 and 7: FOOD AND WINE PAIRING A SENSORY EXP
Page 8 and 9: PREFACE xi ACKNOWLEDGMENTS xiii CON
Page 10 and 11: Summary 111 Exercises 112 CHAPTER 6
Page 14 and 15: My goal in writing this book is to
Page 16: ACKNOWLEDGMENTS I would like to ack
Page 19 and 20: My interest in food and wine has sp
Page 21 and 22: 4 Chapter 1 The Wine and Food Pyram
Page 27 and 28: 10 Chapter 1 The Wine and Food Pyra
Page 36 and 37: CHAPTER 2 TASTE BASICS AND THE BASI
Page 38 and 39: Pouring Etiquette 21 3. Insert the
Page 40 and 41: and distinguish the key elements of
Page 42 and 43: simple. Persistency of the aroma de
Page 44 and 45: A second factor is that differences
Page 46 and 47: Table 2.1 Recommended Temperatures
Page 48 and 49: name (e.g., Moscato d’Asti or Neb
Page 50 and 51: DISCUSSION QUESTIONS 1. Define sens
Page 52 and 53: Observations: Figure 2.1 Palate Map
Page 54 and 55: MATERIALS NEEDED Select wine sample
Page 56 and 57: Merlot (Number 5) Exercise 2.2 39
Page 58 and 59: Sample #_________ Wine_____________
Page 60: Figure 2.4a Wines 1 to 3 Figure 2.4
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46 Chapter 3 Gastronomic Identity I
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48 Chapter 3 Gastronomic Identity a
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50 Chapter 3 Gastronomic Identity O
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52 Chapter 3 Gastronomic Identity T
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56 Chapter 3 Gastronomic Identity C
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58 Chapter 3 Gastronomic Identity C
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62 Chapter 3 Gastronomic Identity D
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CHAPTER 4 GASTRONOMIC IDENTITY II:
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Aperitif/Chef John Folse & Company:
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The White Oak Experience 69 traditi
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The White Oak Experience 71 Food It
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Food Item: Voodoo Greens (courtesy
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The White Oak Experience 75 Food It
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Food Item: Cajun Pralines (courtesy
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Food: The Impact of Geography and C
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Trial and Error, Innovations, and C
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Old World and New World Wine and Fo
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Table 4.1 (Continued) Region Wine a
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EXERCISE 4.1 Exercise 4.1 87 TERROI
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Exercise 4.2 89 8. Onion Rings. Bas
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STEPS Exercise 4.2 91 1. Buy the wi
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Food Item: French Onion Soup (court
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NOTES 1. H. Rao, P. Monin, and R. D
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The Food-and-Wine Taste Pyramid pre
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100 Components Texture Flavor Dry t
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102 Chapter 5 The Impact of Sweetne
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124 STEPS Chapter 5 The Impact of S
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130 Chapter 6 Salt, Bitterness, and
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Asecond main category of elements t
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CHAPTER 7 WINE TEXTURE CHARACTERIST
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Aperitif/The Exemplary Nature of a
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Aperitif/The Exemplary Nature of a
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TANNIN Tannin creates a sensation i
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As indicated in the sweetness discu
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Maturity, Micro-Oxygenation, and Ot
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SUMMARY Wine texture is driven by a
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Exercise 7.1 163 3. Open the wines
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OBJECTIVE To explore wines with an
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CHAPTER 8 FOOD TEXTURE CHARACTERIST
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A recent tasting menu is provided b
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light in the case of poached or ste
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This exercise allows you to assess
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Evaluator’s Name: _______________
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Name:____________________ Food Item
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MATERIALS NEEDED STEPS Table 8.3 Ma
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Evaluator’s Name: Food Item: ____
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Exercise 8.2 183 Lightest body 1.
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Food Item: Braised Beef in Red Wine
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Flavors in food and wine are the th
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190 Chapter 9 The Impact of Spice I
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192 Chapter 9 The Impact of Spice f
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194 Chapter 9 The Impact of Spice T
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196 Chapter 9 The Impact of Spice W
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198 Chapter 9 The Impact of Spice T
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200 Chapter 9 The Impact of Spice S
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202 Chapter 9 The Impact of Spice F
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204 STEPS Chapter 9 The Impact of S
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CHAPTER 10 FLAVOR INTENSITY AND FLA
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actions with competing flavors and
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Welcome to Inn on the Twenty Releas
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Old World have a tendency toward gr
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Table 10.2 Flavor Intensity Levels
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The Interaction of Wine and Food Fl
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For this exercise, I suggest compar
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STEPS 1. Buy the wines. Name:______
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11. Rank the samples of wine for fl
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Figure 10.4 1 Wines 1 and 2 MATERIA
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Ingredients for Pesto Sauce 2 c (47
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PART E THE WHOLE ENCHILADA: PUTTING
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Chapter 11 presents the concept of
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234 Chapter 11 Menu Planning: Horiz
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250 C O M P O N E N T S T E X T U R
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CHAPTER 12 WINE AND CHEESE: A NATUR
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Wine and Cheese Pairing 271 ‘‘I
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valuable when serving a variety of
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Table 12.2 Semisoft Cheese Examples
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tency, the cheeses in this group ha
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Table 12.6 Blue-Veined Cheese Examp
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MATERIALS NEEDED Table 12.7 Materia
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Date: ____________________ Overall
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Cheese #5: ________________________
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CHAPTER 13 THE GRAND FINALE: DESSER
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Dessert Wine Categories 289 tempera
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Riesling, which is used predominate
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Table 13.2 Dried Grape Wine Example
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sensual, and captivating. Floc is p
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dessert wines. Specific recommendat
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fruity, and fresh wines such as Mos
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wine to shine. Similarity matches c
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DISCUSSION QUESTIONS 1. What are th
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Overall feeling of food and wine ma
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CHAPTER 14 THE CUSTOMER EXPERIENCE:
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The Total Experience: Creating Dist
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three of these tools become valuabl
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A Acidity. The level of acid presen
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picked and crushed while still hard
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A Acid (in wine and food) 107-111 a
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Edelfäule 291 Effervescence 24, 13
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Nouvelle cuisine 78 Nut-based desse
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