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

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Evaluator’s Name: ____________________________________________________________ Food Item: ___________________________________________ 0 5 10 Sweetness Food Item: _________________________________________ Food Item: ___________________________________________ Food Item: ___________________________________________ Food Item: _________________________________________ Food Item: _________________________________________ Figure 5.2 Food Sweetness Level 0 0 0 0 0 5 5 5 5 5 10 10 10 10 10 Sweetness Sweetness Sweetness Sweetness Sweetness Exercise 5.2 115 3. In this exercise there are four food items. Based on your impressions, rank-order the food items from least sweet to most sweet. Least sweet 1. 2. 3. 4. Sweetest Observations: Retain the food for Exercise 5.3.
116 Chapter 5 The Impact of Sweetness and Acidity Levels in Wine and Food EXERCISE 5.3 SWEETNESS INTERACTIONS: TASTING WINES AND FOOD TOGETHER This exercise incorporates the wine samples and food items from Exercises 5.1 and 5.2. You will taste each of the food items with each wine sample and determine whether the food is less sweet than, as sweet as, or sweeter than the wine sample. You will complete one Food Item and Wine Sweetness Comparisons sheet for each food item (a total of four). The basic rule for wine and food pairing indicates that the food sweetness level should be less than or equal to the sweetness level of the wine to be perceived as a match. As you are tasting, you will want to think about this theoret- MATERIALS NEEDED Table 5.7 Materials for Exercise 5.3 ical relationship and whether or not you believe it applies. Many people have individual preferences in terms of food flavor profiles and wine type preferences that may not accord exactly with the basic idea of sweetness matching. In a recent research project I performed, I found that while a sweetness match was a strong indicator of overall perceived match for wine and cheese pairing, significant differences occurred in perceived wine and cheese matches based on individual preferences for red wine or white wine, regardless of other theorized match relationships. OBJECTIVE Prepackaged food items from Exercise 5.2 Napkins The objective of this exercise is to assess sweetness levels of wine and food together and to evaluate the interaction of equal or different levels of sweetness of wine or food when tasted together. Mise en Place: Things to Do Before the Exercise Prior to evaluation, make sure the wines are still at the appropriate tasting temperature and that you have a sufficient amount of each food item to taste a bite or two with each wine sample. Wines from Exercise 5.1 Drinking water for each student 1 copy Food and Wine Sensory Anchor Reference sheet per student Glasses for water Completed Wine and Food sweetness evaluation sheets 6 wineglasses on paper placemats 4 copies Food Item and Wine Sweetness Comparisons sheets per student Utensils for food items Paper plates or bowls to serve food
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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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CHAPTER 3 GASTRONOMIC IDENTITY: THE
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on prevailing components, textures,
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Aperitif/How Should Menus and Wine
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Wine: The Impact of Geography and C
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Table 3.1 Approximate Climate Zones
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Wine: The Impact of Geography and C
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Trial and Error, Innovations, and C
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number of reasons why these general
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tasting panel members would be Fren
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NOTES 1. B. Santich, ‘‘The Stud
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Page 126 and 127: Table 5.3 Acidity Level Description
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Page 130 and 131: STEPS Exercise 5.1 113 1. Buy the w
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Page 154 and 155: Figure 6.2 1 Wine— No Bubbles Win
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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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