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
Name:_____________________ Sweet Food Anchor:____________________________
Level of Sweetness Match (Circle the level of match below):
Brut Sparkling Wine or _____________________________________
–4 –3 –2 –1 0 +1 +2 +3 +4
Food Equal Food
Less Sweet Level Sweeter
Chardonnay or ____________________________________________
–4 –3 –2 –1 0 +1 +2 +3 +4
Food Equal Food
Less Sweet Level Sweeter
Gewurztraminer or ________________________________________
–4 –3 –2 –1 0 +1 +2 +3 +4
Food Equal Food
Less Sweet Level Sweeter
White Zinfandel or ________________________________________
–4 –3 –2 –1 0 +1 +2 +3 +4
Food Equal Food
Less Sweet Level Sweeter
Sauternes or _____________________________________________
–4 –3 –2 –1 0 +1 +2 +3 +4
Food Equal Food
Less Sweet Level Sweeter
Cream Sherry or _________________________________________
–4 –3 –2 –1 0 +1 +2 +3 +4
Food Equal Food
Less Sweet Level Sweeter
Figure 5.3
Food Item and Wine Sweetness Comparisons
3. Taste the food items in order of sweetness (lowest to highest) and with each wine sample (driest to sweetest)—a Triscuit cracker
with all wine samples (driest to sweetest), a Wheat Thins cracker with all wine samples (driest to sweetest), and so on. Record
your observations and focus on ranking the comparative level of food item sweetness relative to the wine sample. For example,
is the Triscuit less sweet than the White Zinfandel, and if so, by how much on a scale of 0 to 4? Do this for all of the food
items with each wine.
4. Based on your sweetness impressions, rank-order the food items that you feel have the best match with each wine sample.
a. Brut Sparkling Wine
Worst match 1. 2.
3.
Observations:
b. Chardonnay
4. Best match
Worst match 1. 2.
3.
Observations:
c. Gewürztraminer
4. Best match
Worst match 1. 2.
3.
Observations:
4. Best match