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

STEPS
Table 5.8 Wine and Food Sweetness Value Bands and Examples
Value
Bands
0
1
2
3
4
5
6
7
8
9
9
10
Level of Wine Sweetness
Description
Bone dry. The inability to pick up the
sensation of sweetness on the tongue.
Sweetness anchor: brut sparkling
wine.
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
and 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.
Exercise 5.3 117
Level of Food Item Sweetness
Description
Imperceptible: If the particular sensation is not
detectable or if this sensation fades almost
immediately. No perception or barely
perceptible levels.
Barely perceptible: Any level of sweet
characteristics are barely perceived and only
with difficulty and hard work on the
evaluator’s part.
Sweetness example: Triscuit.
Little perception: A taste-smell sensation in
which one succeeds in identifying or
perceiving it in recognizable way, but the
stimulus is not well-defined. The level of
perception is still low. Sweetness example:
Wheat Thins.
Sufficiently perceived: A taste-smell sensation
in which one succeeds in identifying and
perceiving it in a sufficient level. An
intermediate level of perception.
Abundant Perception: A taste-smell sensation
in which one can clearly identify and perceive
in a very defined way. The taste-smell
sensation is at an emphasized level.
Sweetness example: graham cracker.
Highly perceived: A taste-smell sensation that
can be unmistakably identified with much
emphasis. One can identify a particular food
or clearly characterize a complex preparation.
High perceptibility with a lot of emphasis.
Sweetness example: Pepperidge Farms
Bordeaux Cookie.
1. Place a portion of each food item and an ounce of each wine sample (six total) on place settings for each taster.
2. Write your name and the name of the food item at the top of each Food Item and Wine Sweetness Comparisons sheet (Figure
5.3).