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

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Chapter 5 The Impact of Sweetness and Acidity Levels in Wine and Food
6. In this exercise there are six whites (and/or six reds). Based on your analysis of each wine, rank the wines by level of sweetness
from driest to sweetest.
Driest 1. 2. 3.
4. 5. 6. Sweetest
Observations:
Retain the wine and setup for Exercise 5.3.
This exercise is designed to establish
baseline measures of sweetness levels in
food items. The foods used—from the
Food Sensory Anchor Scale (Figure
B.1)—are standardized items that can be
purchased already prepared. These will
provide consistent baseline measures of
sweetness that will serve as points of reference
in future tasting evaluations. However,
as with the wine samples, your
MATERIALS NEEDED
STEPS
EXERCISE 5.2
RANKING SWEETNESS LEVELS IN FOOD
perception of sweetness in these food
items may vary.
OBJECTIVE
Table 5.6 Materials for Exercise 5.2
The primary objective of this exercise is
to establish baseline sweetness levels in
food products.
Prepackaged food items: Triscuits, Wheat Thins, graham crackers,
Pepperidge Farms Bordeaux cookies
Mise en Place: Things to Do Before
the Exercise Prior to evaluation,
become familiar with the numerical examples
shown in the Food Sensory Anchor
Scale. Keep this scale at your side
as a reference during the evaluation
process. While this exercise focuses on
sweetness, don’t miss this opportunity to
do an informal evaluation of the other elements
in each food sample (fattiness,
saltiness, flavor intensity, etc.).
Napkins
1 copy Food Sensory Anchor References sheet per student Drinking water for each student
1 food sweetness evaluation sheet per student Glasses for water
Utensils for food items Paper plates / bowls to serve items
1. Purchase the food items and place a portion of each on a plate for each taster.
2. Taste the food items and rank them on the 0–10 scale. Focus on identifying the differences in sweetness level. Do the differences
you perceive match those in Table 5.1? Is it difficult to determine differences in sweetness level? Record your observations on
the Food Sweetness Level Sheet (Figure 5.2).