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

Table 5.1 Wine Sweetness Level Descriptions
Value
Bands Level of Sweetness Example Wines
0
1
2
3
4
5
6
7
8
9
9
10
Bone dry. The inability to pick up
the sensation of sweetness on the
tongue.
Sweetness anchor: brut sparkling
wines.
Dry. Any level of sweet
characteristics are barely perceived
and only with difficulty and hard
work on the evaluator’s part.
Sweetness anchor: Chardonnay.
Medium dry. A lightly sweet
sensation is identified and
perceived at a sufficient level.
Sweetness anchor: Gewürztraminer.
Medium sweet. A sweet sensation
on the tongue that is clearly
identifiable in a very defined way.
Sweetness anchor: White Zinfandel.
Sweet. Sugary, full, noticeable
glycerin, containing residual sugar
but pleasant in taste.
Sweetness anchor: Sauternes.
Very sweet. Sweetness is at an
unmistakably high level of
perceptibility with a lot of emphasis.
Sweetness anchor: Cream Sherry.
Whites: Sancerre, Pouilly-Fumé, Chablis,
Germany’s trocken wines, wines labeled ‘‘brut.’’
Reds: Barolo, Barbaresco, Chianti Classico, most
Médoc.
Whites: This is the biggest category and includes
most Aligoté, Chardonnay, Sémillon, Sauvignon
Blanc, Pinot Grigio, white Burgundy, whites
labeled ‘‘sec.’’
Reds: About 85 percent of all reds fall into this
category. It includes most Cabernet Sauvignon,
Merlot, Pinot Noir, Syrah and some Zinfandel.
Whites: Most Riesling, Viognier, Chenin Blanc,
wines labeled ‘‘demi-sec’’ or ‘‘off-dry,’’ most
Alsace wines, Vouvray.
Reds: Some Merlot and Pinot Noir, some New
World Cabernet and Zinfandel, Lambrusco, some
Australian Shiraz, Dolcetto, Lemberger, Gamay.
Whites: Most late-harvest wines, wines labeled
‘‘moelleux,’’ German Spätlese, Asti, most Moscato,
Vin Santo.
Reds: Sangria, sparkling Shiraz, Lambrusco, late
harvest Zinfandel.
Whites: Botrytized wines, selected late-harvest
wines, Italian Passito, Muscat Beaumes de
Venise.
Reds: Kosher Concord wines.
Whites: Orange Muscat, ice wine, Tokaji, Madeira,
other fortified wines.
Reds: Ruby Port, Tawny Port, Cabernet Franc ice
wine.
Source: Adapted from J. Robinson, How to Taste: A Guide to Enjoying Wine (New York: Simon and Schuster, 2000).
TYPES OF SWEETENERS
In addition to sweetness provided by nature, there are a wide variety of sweeteners that
can be added to food items. The largest group is the sugars. Granulated sugar makes up the
bulk of production in this category, but the group also includes powdered sugar, brown
sugar, maple sugar and syrup, molasses, corn syrup, and honey. Other non-sugar sweeteners
include saccharin, aspartame, and sucralose. The sweetening power varies substantially by
product and is an important consideration when formulating recipes.
PERCEIVED SWEETNESS LEVELS
Table 5.2 provides appraisal bands or values based on descriptions of perceivable levels
of sweetness. These sensation descriptors apply to other taste sensations as well. In Table
Perceived Sweetness Levels 105